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Cuban Sandwich, Anyone?
by Scott Margolis
What is one of your favorite sandwiches?
When this question gets asked, you will find that
many different answers will be given. Most of
which depends on where you grew up or to what
your parents introduced you. For me, there are
almost too many choices: Hot Pastrami, Bahn
Mi, Cuban, the classic Peanut Butter and Jelly,
and so many others.
So how does a chef determine what kind of
sandwiches to put on his menu when there are
so many choices? For me, it all comes down to
something that is unique and flavorful, or that
brings back a memory. So, any time that I sit
down to revise my menu, I look for inspiration.
What are others doing or not doing in the area?
What is something I can do just a little bit
differently and still evoke the mouthwatering
phenomenon that some names invoke? I
research, and I experiment. And I get to taste a
lot of great sandwiches. My wife even gives me
her opinion sometimes.
During my most recent revision, I learned a
great deal about the Cuban sandwich. In 2012,
Tampa claimed the Cuban as their historic
signature sandwich. The official recipe is very
specific in the process and ingredients that are
followed and used. However, there is still much
debate over which ingredients to use and which
to leave out. Each layer is said to elicit some
aspect of Tampa’s history. The actual history of
this sandwich remains somewhat vague; but,
according to legend, the Cuban was originally
created in the 1890’s for the cigar workers of
Ybor City. It slowly evolved into what it is today
as immigrants from different countries arrived,
bringing new ingredients with them. One story is
that the Cuban is a result of a competition hosted
by the cigar factory owners—for chefs to create a
lunch for their workers that would give them the
energy to be productive all day. The Columbia
Restaurant, Ybor City’s oldest restaurant, claims
to have had the Cuban on its menu since it
opened in 1905. Unfortunately, most of the
stories cannot be verified unequivocally.
No matter from where it originates, the
Cuban is delicious! I had my first Cuban in the
1980’s at a small restaurant in Fredericksburg,
Virginia. It is one of my many food memories
and why I put my version on the menu at Scott’s
Table. Ham, marinated pork, Swiss cheese,
and house made pickles are layered on Cuban
bread which has been spread with mustard. The
sandwich is then pressed while it heats so that
it gets crispy on the outside yet stays soft on
the inside. For a sandwich so simply made, the
flavors complement each other perfectly. I hope
that if you haven’t had the opportunity to try one
of these sandwiches, you will take the adventure.
I promise—you won’t be disappointed.
For more info about Scott’s Table, see p. 3
Enjoy a Cuban from Scott's Table.
Bryant House
Christmas Open House
3361 Mount Carmel Road,
Dec. 2, 2018 • 1:00 to 4:00
Expect the customary holiday
cheer, hot cider & cookies, &
entertainment, at the
1820s Bryant House &
1760s McLendon Cabin.
p.4 The Pinehurst Gazette, Inc. No. 132
link