Cigar City Cuban Sandwich

Amy Freeze


This is my opening round sandwich from World Food Championships. We were required to make a Cuban Sandwich, so mine combined the traditional sandwich of Ybor City with a modern twist. We served it in cigar boxes on a bed of tobacco leaves. In the end, we scored a 90/100!


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25 Min
1 Hr
Sandwich Press



  • 1 lb
    thin sliced pork steak
  • 12 oz
    cigar city maduro brown ale
  • 3 Tbsp
    minced garlic in olive oil
  • 2 tsp
    onion powder

  • 12 oz
    cigar city maduro brown ale
  • 2/3 c
    brown sugar
  • 1
    bay leaf
  • 1/2 tsp
    red pepper flakes
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 Tbsp

  • 2
    medium green tomatoes
  • 1
    large red/purple onion
  • 12 oz
    cigar city jai alai ipa
  • 1 c
    apple cider vinegar
  • 1/2 c
    white vinegar
  • 1 Tbsp
    minced garlic
  • 2 Tbsp
    pickling spice
  • 1/2 c
  • 1/8 c
    pickling salt

  • 1
    loaf of cuban bread
  • 1/2 lb
    shaved serrano ham
  • 1/4 lb
    thin sliced hard salami
  • 1
    maduro pork
  • 1/4 lb
    imported swiss cheese
  • 1/4 c
    brown mustard
  • 1/4 c
  • 1
    green tomato & red onion pickles

How to Make Cigar City Cuban Sandwich


  1. For the Maduro Pork...
    Remove any bones or bone fragments from pork. Salt & pepper generously on each side. Place pork in a pressure cooker. Add beer, garlic, and onion powder cubes. Turn on pressure cooker. Cook for 30 minutes.
    Meanwhile, combine beer, brown sugar, bay leaf red pepper flakes, onion powder cube, garlic powder, and butter. Bring to a boil. Reduce heat slightly and continue boiling for 20 minutes to reduce. Remove from heat and allow to cool while waiting for pork.
    After 30 minutes in the pressure cooker, remove pork and chop. Place chopped pork on a foil lined cookie sheet. Drizzle with Maduro glaze and broil for 1-2 minutes.
  2. For the Green Tomato & Red Onion Pickles...
    Combine all ingredients except tomato and onion in a large pot and bring to a boil. Add tomatoes and onion, cover, and remove from heat. Allow tomatoes and onion to pickle for 20 minutes. When ready to make sandwiches, strain pickles into a colander to remove excess pickling liquid.
    Add sliced green tomatoes and onions to pickling liquid after it comes to a boil. Cover and remove from heat. Allow to sit for 25-30 minutes. Drain.
  3. Assembly:
    Remove ends from Cuban bread and divide into 4 equal portions.
    Split each bread portion.
    On bottom slice, spread a thin layer of mustard, and on the top, spread a thin layer of mayonnaise.
    On top of the mustard, place 2-3 green tomato pickles, several pickled onion slices, 2 slices of salami, a generous portion of chopped Maduro pork, a generous portion of shaved ham, and 2 slices of Swiss cheese.
    Press each sandwich for 3-4 minutes or until flattened and crispy. Cut sandwich on the bias and serve warm with a side of the pork cooking liquid.

Printable Recipe Card

About Cigar City Cuban Sandwich

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: Cuban

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