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Rumored to have originated in Cuba or Key West, the Cuban sandwich migrated to Tampa, Florida, and eventually to Miami, growing in popularity along the way. It’s traditionally made with Cuban bread, but Italian or ciabatta bread is an easy-to-find substitute. Ham, roasted pork loin, Swiss cheese, pickles, and yellow mustard are the nonnegotiable layers in a proper Cuban sandwich, but mayo and salami are also common additions. For ease of preparation, the assembled loaf is cut in half here, each piece is wrapped in foil, and a heavy pot or pan is placed on top to compress the sandwich while it’s toasting. We recommend keeping the Cuban theme going and serving with a Daiquiri.
Game plan: If you can, use this rotisserie pork loin recipe for the roasted pork loin; the dried-oregano marinade adds a ton of flavor.
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