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Elena Ruz is a unique Cuban sandwich consisting of a roll topped with turkey, fruit jam, and cream cheese. Its popularity is a result of the unusual contrast between the combined sweet and savory flavors. The sandwich is traditionally served during merienda (afternoon tea) in Cuba, either whole or sliced.
It is believed that the sandwich got its name after Elena Ruz Valdez-Fauli, a wealthy socialite from Havana who used to request this specific combination of ingredients during the late 1920s in El Carmelo Restaurant.
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Pan con bistec is a traditional sandwich originating from Cuba. Although there are many versions, and the preparation varies from one restaurant to another, it's usually prepared with toasted Cuban or French bread, sliced beef steak, grilled onions, tomatoes, potato sticks, and lettuce.
In some places, it's not uncommon to see mayonnaise and ketchup in the sandwich as well. Sour orange juice or lime juice are often used as a marinade for the steak and onions. Regarding the beef, flank, top round, or rib eye steak can all be used in the sandwich, or any other part that can be cut into thick slices.
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Pan con lechón is a traditional sandwich originating from Cuba, but it's also very popular in Miami. This pressed sandwich is made with Cuban bread, lechón roasted pork, butter, onions, and mojo sauce. The bread is cut lengthwise, buttered on both sides, then topped with roasted pork, mojo sauce, and yellow onions – either raw or sautéed.
Once assembled, it's placed on a sandwich press, then served. The meat is usually marinated in garlic, orange juice, oregano cumin, and lime juice before it's roasted, while the mojo sauce consists of garlic, oregano, sour orange juice, salt, and black peppercorns.
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Pan con timba is a traditional sandwich originating from Cuba. In order to prepare this specialty, guava paste should be sandwiched between layers of Swiss cheese and bread. The sandwich is prepared with a combination of sandwich rolls, guava paste, Swiss cheese, and butter.
The bread is sliced lengthwise, then topped with butter, Swiss cheese, and guava paste slices. Another layer of cheese is added on top and the sandwich is then closed, buttered once again, and placed on a griddle, then cooked until golden brown on both sides.
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