The dish to eat in Gainesville · United States

Cuban sandwich

Name: Pressed Cuban sandwich
Total time: 35 min
Yield: 4
Cuisine: United States
Ingredients: 1 loaf Cuban bread (about 24 in / 60 cm), or 2 soft Italian or French loaves; 3 tbsp yellow mustard; 12 oz (340 g) roast pork, thinly sliced (leftover pork shoulder is best); 8 oz (225 g) sweet ham, thinly sliced; 8 oz (225 g) Swiss cheese, sliced; 1 cup dill pickle slices, patted dry; 3 tbsp soft unsalted butter

Photo: Averette, CC BY-SA 4.0, via Wikimedia Commons · source

Pressed Cuban bread with roast pork, ham, Swiss cheese, pickles and mustard.

Gainesville sits between Tampa and Miami, and it eats the Cuban both ways: at lunch on the west side, and late at night downtown with a cafecito.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Gainesville

Mi Apá Latin Café
West side
Order: The Cuban or the Ybor City Cuban
Bread from La Segunda in Tampa; voted the town's best Latin food for years.
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Flaco's Cuban Bakery & Coffee
Downtown
Order: The Cuban and a cafecito
A downtown late-night counter since 2006.
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Growler Country
Gainesville
Order: The Cuban with a local draft
A craft beer pub whose Cuban made a statewide best-Cuban list.
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All three are on Chef Amazing’s list The best Cuban sandwich in Gainesville, which you can save and take with you.

Cook it at home: Pressed Cuban sandwich

Serves 4Time 35 min

Florida's sandwich: soft Cuban bread with roast pork, ham, Swiss and pickles, pressed until the crust crackles. Gainesville's best use bread from Tampa's La Segunda; any long, soft white loaf will do.

Pans and tools

Large skillet or griddle
A heavy pan or foil-wrapped brick for pressing
Bread knife

You’ll need

1 loaf Cuban bread (about 24 in / 60 cm), or 2 soft Italian or French loaves
3 tbsp yellow mustard
12 oz (340 g) roast pork, thinly sliced (leftover pork shoulder is best)
8 oz (225 g) sweet ham, thinly sliced
8 oz (225 g) Swiss cheese, sliced
1 cup dill pickle slices, patted dry
3 tbsp soft unsalted butter

Steps

Cut the bread into 4 pieces about 6 in (15 cm) long and split each one lengthwise.
Spread mustard on both cut sides.
Layer the bottom halves with Swiss, ham, roast pork, pickles and a second layer of Swiss, then close the sandwiches.
Butter the outside of the bread, top and bottom.
Heat a large skillet or griddle over medium-low heat. Set the sandwiches in it and press them down with a heavy pan (a foil-wrapped brick or a cast iron pan works).
Cook 4 to 5 minutes, until the bottom is crisp and golden, pressing now and then. Flip, press again and cook 3 to 4 minutes more, until the cheese melts and the sandwich is flat.
Cut each sandwich in half on the diagonal and eat it hot.

Chef’s tips

Keep the heat low so the cheese melts before the bread burns.

Dry the pickles well or the bread goes soggy.

Tampa adds Genoa salami; Miami leaves it out.

Contains: ['gluten', 'dairy', 'mustard'].

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