What Cubans eat at Midnight
So, another year has passed since August 23 last year. You know what that means. Time to celebrate national Cuban Sandwich day. The name Cuban sandwich has stuck despite the fact that Cubans don’t eat just one type of Sandwich. The true name for a Cuban sandwich is Medianoche (Which translates to midnight sandwich). This either came from Cuban nightclubs where they serve the sandwich after midnight; or, from Cuban workers in Florida who finished their shift at midnight. To be accurate, there is a difference between a Cuban and a medianoche. It lies in the bread. Cuban sandwiches use a crusty bread while Media uses a sweet soft bread. But, people have adapted and changed the recipe so many times, either works. The important thing is the central ingredients: Pork, ham, pickles, cheese, and mustard. Now you know what Cubans eat at Midnight.
Since the world of culinary delights is constantly evolving and adapting, one can think of a Cuban sandwich as a panini. I’ve seen people try to pass off a ham and cheese sandwich as a Cuban. While it has similar ingredients, the combination of pork and ham is a necessity. While the true origin of the sandwich is up for debate, the Cuban became popular in Florida, especially in the Tampa bay area where salami is often added in, thanks to the large population of Italians in the area. I prefer to think it goes back to Cuba and the Bay of pigs (Sorry JFK). Unfortunately, Those who follow religious sects, such as Judaism and Islam, may never know the pleasures of this wonderful sandwich. The pig is a wonderful, magical animal (in the words of Homer Simpson). And, this sandwich pays Homage to the unjustly maligned swine.
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What Cubans eat at Midnight is up to them.
But, what we eat to celebrate National Cuban sandwich day is any variation on the Cuban or medianoche. While some try to stay true to a traditional sandwich, others take liberties. Since we are not under the rule of a dictator like Castro, we will experiment with our sandwich.
Traditionally, one would use Swiss cheese. But, the world of cheese is so vast. Why land on something old and predictable? Not that there’s anything wrong with predictable. The sharpness of Swiss against the sweetness of ham, combined with the pungency of pickles and mustard creates a flavor combination that is accented by the varying texture of pulled pork and crusty bread. Some would say, if it ain’t broke, don’t fix it. While this is true. There are little tweaks that can be fun.
For instance, we can use Dijon mustard instead of yellow. And, how about a Brie instead of Swiss. It would make for a creamier, gooier sandwich. Or, you can use a cheddar to give it a more mellow flavor. How about goat cheese? One could even use a cream cheese for a Philly version.
Then, there is the bread. As mentioned above, The medianoche uses a soft sweet bread like a Challah, brioche, or Portuguese roll. But, the Cuban uses a crusty Cuban Roll. How about a ciabatta or Baguette? Maybe a crusty sourdough can give it a San Fransisco flare.
It’s all in the bay of pigs.
While most of the sandwich is just putting ingredients together, We can really play with the flavors in the pork. One could even use pork belly. But, what I like is a slow roasted pulled pork shoulder. This makes the process longer and more involved. But, I think it’s worth it. I’ve seen people slice pork tenderloin for this. That, to me, seems too “refined”. This is intended to be a rustic wild sandwich. You want to wake up the tastebuds for a little Samba at midnight. Let’s get a little citrus and spice rockin’ and get this party started. Here is our recipe:
Spicy Cubano Sandwich
Ingredients
- 4 each Ciabatta Rolls (or another crusty Bread)
- 8 Slices Provolone picante or provoleta
- 8 Ounces Thin sliced ham (high quality, cured)
- 4 Tbsp Dijon Mustard
- 4 Tsp Piccalilli or hot pepper spread
- 16 sliced rounds Half sour pickle (Or use cornichons)
- Avocado oil for cooking
- For the Pulled Pork:
- 2 LB Pork shoulder
- 1 Tbsp Chopped Fresh Garlic
- 2 OZ Lime Juice
- 2 Oz Orange Juice
- 1/2 cup Brown Sugar
- 2 Tbsp Ground Cumin
- 2 Tbsp Cayenne Pepper ground
- 1 tsp Mustard powder
- 1 Tbsp Chopped Fresh Jalapeno or Habanero Peppers
- 1/4 cup Chopped Cilantro
- 1 Tbsp Ground Coriander seed
- 1 Tbsp Chopped Fresh oregano
- 2 Tbsp Avocado Oil
- Salt and Pepper to taste
Instructions
- Make the Pulled Pork. Mix all the ingredients for pulled pork, except the pork. Rub on the pork. Allow to marinate for at least 2 to 4 hours. Roast in a 250 to 300 degree oven uncovered for 1 hour to get a crust. Then wrap in foil. Roast another 2.5 to 3 hours. Check the pork. It should pull apart easily by hand. Give more time if needed. Remove from oven. Allow to cool for at least 20 minutes. Then pull the meat. Set aside.
- Assemble the Sandwiches: Split the rolls lengthwise. Spread The dijon on each side of the rolls. Then put on the cheese slices: one on each side. Then the ham, pickles, picalilli, and a good handful of pork. Put the top back on the sandwich. Brush top and bottom with Avocado oil. Press the sandwiches in a panini press or in a pan with weight on them. You could also cook on a grill. Be careful not to burn them. Have a medium to medium high heat to get browning, but not burning. Serve warm or hot.