News, Specials

The Cubano at s@mple

written by
published on March 2, 2012
0 Persons left their comments

We are pleased to introduce to you an excellent new addition to the s@mple lunch and dinner menu.

cubano. roast pork shoulder, smoked bacon, gruyere, mustard, grilled onion

Ohhh yes – bacon on the cuban sandwich. #timetocomein #rva

Here’s some information about the cuban sandwich from Wikipedia:

A Cuban sandwich is a variation of a ham and cheese originally created in cafes catering to Cuban workers in Cuba and in the early Cuban immigrant communities of Florida: Key West and Ybor City, Tampa. Later on, Cuban exiles and expatriates brought it to Miami where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.


As with Cuban bread, the origin of the Cuban sandwich (sometimes called a “Cuban mix”, a “mixto”, or a “Cuban pressed sandwich”) is somewhat murky. 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. Because of this constant and largely undocumented movement of people and culture and ideas, it’s impossible to say exactly when or where the Cuban sandwich originated.
It is believed by some that the sandwich was a common lunch food for workers in both the cigar factories and sugar mills of Cuba (especially in big cities such as Havana or Santiago de Cuba) and the cigar factories of Key West by the 1860s. Historian Loy Glenn Westfall states that the sandwich was “born in Cuba and educated in Key West”.
The cigar industry in Florida shifted to Tampa in the 1880s and the sandwich quickly appeared in workers’ cafés in Ybor City and (later) West Tampa, leading other historians to theorize that the sandwich as now constituted first appeared there Historian Andrew Huse states that “the old ‘mixtos’ coalesced into something more distinct–the Cuban sandwiches we know and love–an original Tampa creation.”
By the 1960s, Cuban sandwiches were also common on Miami cafeteria and restaurant menus, as the city had gained a large influx of Cuban residents after Fidel Castro’s 1959 rise to power in their native land. The Communist Revolution caused a wave of Cuban expatriates to settle in other locations as well, and they brought their culture and cuisine with them. Cuban sandwiches are now served in various Cuban exile communities in places such as New York, New Jersey, Chicago, and Puerto Rico, among others.


Cuban Sandwiches ready to be pressed in a busy cafe in Ybor City, Tampa
While there is some debate as to the contents of a “true” Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8-12 inches (20–30 cm), lightly buttered or brushed with olive oil on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then roast pork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted.
The main regional disagreement about the sandwich’s recipe is whether or not to include salami. In Tampa, Genoa salami is traditionally layered in with the other meats, probably due to influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. In South Florida, salami is left out. Mayonnaise, lettuce, and/or tomato are usually available options on Florida menus but are frowned upon by traditionalists.

When assembled, the sandwich is usually lightly toasted in a sandwich press called a plancha, which is similar to a panini press but without grooved surfaces. The plancha both heats and compresses the sandwich, which remains in the press until the bread is crispy and the cheese is melted. It is usually cut into diagonal halves before serving.

Again, the previous information was re-posted from Wikipedia. Thanks for reading!

Stop by s@mple and give this cubano a chance! It’s always a good idea to make reservations online!


the cubano at s@mple

Leave a Reply

s@mple lunch hours

Monday:     Closed for Lunch
Tuesday:     Closed for Lunch
Wednesday:   Closed for Lunch
Thursday:     11:30pm - 3:30pm
Friday:     11:30am - 3:30pm
Saturday Brunch: 10:00am - 3:30pm
Sunday:   Closed for lunch

intermezzo menu from 3:30 to 7pm

Join us1 n. morris st. | richmond, va 23220
Phone804 248 9157
Socialize with us

s@mple dinner hours

Monday:     5pm - 11pm
Tuesday:     5pm - 11pm
Wednesday:     5pm - 11pm
Thursday:     5pm - 11pm
Friday:     5pm - 12pm
Saturday:     5pm - 12pm
Sunday:     5pm - 11pm

bar open until 2am

s@mple tag cloud

what’s going on at s@mple

Nov 2017 View all »


Need a little help finding s@mple?

join our newsletter

sign up to stay up date with the latest goings on at s@mple. information you might see - menu changes, upcoming events, specials, perks and rewards, and more...

Enter your email address: