The Initial Cuban Sandwich
Columbia Restaurant Recipe
A Tampa treasure! The “Mixto,” because it was known at first, was produced within the 1890s for that cigar workers because they walked back and forth from work. The sandwiches went through changes as immigrants from various countries found Ybor City. The Town of Tampa was such as the sandwich, a combination of cultures and food. The Spanish introduced the fine pork, the Sicilians the Genoa salami, the Cubans the mojo-marinated roast pork, the Spanish people
and Jews the Swiss cheese, pickle and mustard.
Today we're while using original 1915 recipe in our founder Casimiro Hernandez, Sr.
The sandwich shouldn't be overstuffed with pork, but carefully proportioned. Pressing the sandwich toasts the bread, melts the cheese, and renders the juices from the ingredients.
Some should you prefer a “smashed Cuban,” that is pressed heavily for any lengthy time.
Important notes: No mayo. No lettuce or tomato. No poultry. Good bread is important, and La Segunda Central Loaves of bread in Ybor City has provided the Columbia for a lot of its history.
Ingredients
9 bit of Cuban bread
4 ounces smoked pork, thinly sliced
1 ½ ounces pork loin, thinly sliced
1 ounce Genoa salami (peppercorn studded preferred), thinly sliced
1 ounce Swiss cheese, thinly sliced
2 pickle chips
1 tablespoon yellow mustard
Soft butter
Preparation
Cut Cuban bread in two lengthwise. Layer sliced meats and cheese within the following order: pork, pork, salami after which cheese. Place pickle chips evenly on the top.
Spread mustard on the top 1 / 2 of bread. Gently butter both bottom and top of sandwich. Heat sandwich in press until crisp. Cut diagonally from corner to corner. Serves 1.
Glazed Pork:
1 each Fully cooked boneless pit pork (about 6 lbs.)
1/2 cup Granulated sugar
1/2 cup Light brown sugar
Score pork inside a criss-mix fashion 1/2 inch deep and 1 " apart. Put on a roasting pan. Mix together the granulated and brown sugars. Rub ½ cup from the sugar mixture throughout pork. Roast within an oven for 25 minutes at 400 levels. Remove pan from oven. Remove pork from pan and put on another (You don't need to change pans if fallen sugar isn't burnt). Carefully rub pork with all of those other sugar mixture. Roast in oven for 25 minutes or until sugar has caramelized. Awesome before slicing
Roast Cuban Pork:
1each Fresh Pork shoulder (about 5 lbs.)
1 cup Sour Orange Juice (otherwise available, ½ cup lime juice and ½ cup orange juice)
8 each Large garlic clove cloves
2 teaspoon dried oregano leaves
1/4 teaspoon ground pepper
1/2 teaspoon salt
4 each bay leaves
Having a sharp knife, puncture pork in a number of places. Devote a shallow roasting pan. Inside a mixer, puree ¼ cup of sour orange juice, garlic clove cloves, oregano, pepper and salt. Puree enough to create a paste. Rub paste throughout pork, pushing mixture into punctured holes. Add bay leaves to all of those other sour orange juice and pour over pork. Refrigerate and marinate for three to six hrs. Roast at 350 levels skin side up and uncovered until an interior temperature of 160 levels ( allow twenty minutes per pound and baste from time to time). Awesome before slicing.
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