Making a mean Cuban sandwich

February 24, 2019
The Cuban sandwich can be served for lunch, dinner or brunch.

Like many Floridians, I have strong feelings about sandwiches, (obviously, since I have a sandwich shop) particularly the grilled Cubano. I was recently visiting there, southern Florida, and of course, I love trying local fair in every town. There is a Cuban sandwich competition that somehow made my feed on Facebook. I stared at the advertisement for at least ten minutes weighing in on the idea of giving it my best as I thought of how to fit that in my already cramped schedule. I suppose I bounced around any half hearted attempt to convince myself it was a good idea since I employed a few guilt tactics in my mind’s eye thinking I could appeal to whatever it is in me that caves when I start saying things like, “It would be a great story to tell your grand kids,” “You inspire people to get up and get out no matter their age!” “You can make a mean sandwich.” In no time, I settled somewhere between there is no time and make it for your family and share the recipe with your home town. So, here I am.

I had this for breakfast. Just so you know, I do that sometimes. I’ve come a long way from the days when I ate cereal, toast or the usual breakfast meals. I usually skip breakfast altogether and opt for a brunch kind of indulgence and this was by far the best decision of the week. But then, I love sandwiches so much it felt like a treat. Thinking you all would find me strange in my affinity for sandwiches and skipping breakfast to smother slices of bread with the most melty ooey gooey cheese and cold cuts, I found bunches of people who feel the same. I am clearly among my brethren. This will only lead to trouble, as the next time I have a weird, funky combination of flavors to eat for breakfast I want to try out, who will stop me? Clearly, not you.

Please enjoy this almost award winning grilled Cuban sandwich. I so would’ve won.


1 French bread sliced length wise

Spicy brown mustard

Gueyere cheese

Swiss cheese

Dill pickle slices

Smoked ham 1/2 pound

Turkey 1/2 pound

Sliced red onion

Capers (optional)


Heat a pan or panini grill. Assemble the ingredients with mustard and cheese on the outside. Layer the rest. Spread butter on each side and grill until the cheese is melted and the outside is browned.

Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at http://www.10-minutemeals.com.