Alright?

Alright Culinaly, let's talk Cuban sandwiches. I am 32 years old and live in Florida and it took me until just this month to start trying Cuban sandwiches again. Most of my life the appeal was lost on me because I don't much like pickle nor mustard, but as I got older and started liking both of those ingredients more, the Cuban got more appealing. However, after trying a Authentic Cubano Sandwich and comparing it to a Media Noche, I prefer the bread on the Media Noche. For those who don't know, the sandwich contents and preparation is identical except they use Medianoche bread which is sweeter, eggier, and much softer; when they press the sandwich, it feels like it seals in the ingredients a little bit better than the classic Cuban bread.

I wanted to know two things:
1. Are there any other variations of the Cuban sandwich that you're aware of other than the classic and the media noche? Are there any kinds that use honey mustard or alternative mustard to the classic? Are there any that use pickled vegetables other than pickled cucumbers? What do you got?
2. What other sandwiches from Cuban cuisine do you like? (Pic related in the following reply will elaborate)

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  1. 4 weeks ago
    Anonymous

    I also had a chance to try a Frita Cubana, a special beef pork chorizo patty burger made with its own special tomato sauce, little onions and fried potato straws sandwiched on a wedge of cuban bread. Honestly pretty good! Like a sloppy joe if it was a patty instead of loose, and with that cumin flavor to the sauce but not overpowering

  2. 4 weeks ago
    Anonymous

    [...]

    this is a really stupid reply even for Culinaly standards

  3. 4 weeks ago
    Anonymous

    Yo I'm Cuban, B!

  4. 4 weeks ago
    Anonymous

    I know there's debate in Florida over whether salami belongs on a Cubano or not. Personally I could go either way but I usually leave out the salami when I make them at home.
    I also prefer the Medianoche. The bread is like a little challah.

    • 4 weeks ago
      Anonymous

      I've never heard of this debate but I come out vehemently opposed to salami on a Cuban personally. I also oppose using cold cut pork on a Cuban like fricking Publix now does. It tasted fine, but they used to do real mojo pork in the deli, and that's way more authentic. Two different kinds of coldcut? You basically just gave me a ham sandwich without the roast pork component.
      Based Medianoche preferrer

    • 4 weeks ago
      Anonymous

      Never had a cubano/medianoche with salami but I think shredded marinated pork is essential over a plain slab of pork.

    • 4 weeks ago
      Anonymous

      Eh, when you add salami to the cubano, you are edging closer to a Italian cold cut trio, which is ham + salami + pepperoni. Adding salami to the cubano would make it harder to eat, because salami is a tougher slice of meat. It's ok in a cold cut, because the pep is also tougher, so you expect a tougher bite throughout.

  5. 4 weeks ago
    Anonymous

    I don't care about sandwiches I just want to say children and florida are both terrible and the power of janet reno's ATF should be used to punish both

    • 4 weeks ago
      Anonymous

      what's happening in this image?

      • 4 weeks ago
        Anonymous

        south park reference

        PS it originated in Tampa, NOT MIAMI.
        Also
        >Devil Crabs (the ones that look like footballs)

        >devil crabs
        never heard of this. nearest one is 26 miles away frick that

        • 4 weeks ago
          Anonymous

          >south park reference
          kys zoomer

          Am I old now because I remember the Elian Gonzalez saga?

          no, it is LITERALLY the children who are wrong

      • 4 weeks ago
        Anonymous

        Am I old now because I remember the Elian Gonzalez saga?

  6. 4 weeks ago
    Anonymous

    is Medianoche bread made exclusively for Media Noche sandwiches? Or does it have any other starring roles in other recipes?

  7. 4 weeks ago
    Anonymous

    >Culinaly - no fun allowed

  8. 4 weeks ago
    Anonymous

    lived in fl my whole life, had plenty of cuban sandwiches, none were as amazing as people seem to find them. when i go to a place, i'll get the mojo pork any time over the cuban.

  9. 4 weeks ago
    Anonymous

    I haven't been in Florida in over a decade, however a few years ago I went to a bar with unreasonably good food, and they had a Cubano on special, one bite and I was absolutely in love. Unfortunately if you don't live in Florida, finding good cubanos is nearly impossible, most of them using BBQ pulled pork rather than a good marinated pork shoulder. So I decided to make my own, I haven't been able to find Pan Cubano or Media Noche, so I use bolillos from the Mexican bakery nearby, it's extremely soft and crisps up well when pressed.

    As far as ingredients I try to keep it mostly classic, big slabs of pork, good deli ham, dill pickles, but I often swap in a nice grain mustard instead of classic yellow, the flavor is a little more subtle and I like it better.

    I'm not Cuban, I don't know any Cubans, this is just my attempt, and the shit is tasty.

    • 4 weeks ago
      Anonymous

      That grain looks like a stellar choice

  10. 4 weeks ago
    Anonymous

    PS it originated in Tampa, NOT MIAMI.
    Also
    >Devil Crabs (the ones that look like footballs)

    • 4 weeks ago
      Anonymous

      the salami ones are from Tampa, so I'm inclined to say they messed up their origin story

    • 4 weeks ago
      Anonymous

      La Segunda ftw.

  11. 4 weeks ago
    Anonymous

    if you live near jupiter try copacabana in abacoa, they aren't as good as they used to be but the cuban sandwiches are still great

  12. 4 weeks ago
    Anonymous

    I had a really good cuban once with sweet pickles instead of dill by mistake. The cook/owner was horrified that they sent it out with sweet pickles when I complimented them on their creativity. I'm not normally a sweet pickle person but it was really good, maybe even better than dill.

  13. 4 weeks ago
    Anonymous

    the sandwich you want to try is called Croqueta Preparada (cuban sandwich prepared with croquettes). its my favorite along with media noche.

  14. 4 weeks ago
    Anonymous

    The red pill on the cuban is that most ones you buy fricking suck, usually being made of mediocre ingredients. First one for me is bad pulled pork. The pulled pork needs to stay moist and fatty to add and not detract from the sandwich. As for pickles as dumb as it sounds, they need to have ridges or be home made. the textural difference is required to be a positive addition to the sandwich. Mustard is a personal preference and the Ham matters but not as much as the first two. The bread gets really specific, the best cuban I ever bought was from a hole in the wall(closed during covid) in Springfield MO, the owner was autistic and would ship bread from some place in southern florida. One that note, there are tons of imitation recipes for the bread, it's not worth going out of your way to acquire if it is not easily accessible in your city.

    I digress, this was too much of an autistic rant so ignore it and let me know if you guys think the guys from this website clap latina cheeks
    https://icuban.com/food/pan_cubano2.html

    • 4 weeks ago
      Anonymous

      Where do you stand on the Cuban versus medianoche?

      • 4 weeks ago
        Anonymous

        >medianoche
        would be much easier to make with how easy getting the Challah like bread is. I'm sure the difference is mostly preference. I've never tried It but I have a sneaking suspicion that the bread smashes similar to a brioche, which some people find preferable.

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