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As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix," a "mixto," a "Cuban pressed sandwich," or a "Cubano" [12]) is murky. [13] [14] In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits.
Cuban bread is the necessary base for a "Cuban sandwich" (sometimes called a "sandwich mixto"). [14] [15] [16] It can also be served as a simple breakfast, especially toasted and pressed with butter and served alongside (and perhaps dunked into) a hot mug of cafe con leche (strong dark-roasted Cuban coffee with scalded milk).
The Elena Ruz sandwich is a turkey sandwich with cream cheese and strawberry jam on toasted but not pressed medianoche bread. [2] It is named after the Cuban socialite Elena Ruz Valdés-Fauli, who convinced the Havana restaurant El Carmelo to put it on the menu in the late 1920s or early 1930s.
At nearly any Cuban bakery, the common breakfast order will be a tostada and a cafe con leche. A tostada is about a quarter of a cuban bread baguette, sliced in half, toasted, and slathered in butter.
Turn dough out onto a floured surface and roll out into a rectangle, about 1/8 inch thick. Apply a thin layer of yellow mustard with an offset spatula leaving a 1/4 inch border all the way around ...
We can’t get enough of the sandwich that has its own Wikipedia entry.
A typical Cuban sandwich. A Cuban sandwich (sometimes called a mixto, especially in Cuba [6] [7]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.
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