In Puerto Rico the Sandwich Cubano isn't the only sandwich that's pressed to warm it up. Almost all sandwiches are treated in this this way. In most cases the sandwich press improves the finished product, but a hot tunafish salad sandwich isn't one of them. Yechh! Still, I do wonder why presses are not more popular in the States. I've never been to Cuba, but, judging from its name, I'm certain that the delicacy wharfinger mentions originated there.

One thing wharfinger didn't specifically stress is the size of the thing. It's enormous! When a Puerto Rican isn't quite up to the full treatment, he can order something called a medianoche, literally a "midnight" sandwich, which is almost a junior version of the Cubano. For that a special egg bun is used. I'll just bet challa could be used as well. This bun is pale yellow in color and about 8 inches long. Place in layers on one side of the bread:
  • mayonnaise
  • dill pickle slices
  • thin slices roast pork
  • slices of ham
  • Swiss cheese
Cover and brush with melted butter and press. If you don't have a press, use a toaster oven with almost the same effect. It seems important that the whole sandwich is pressed down with some kind of weight for at least part of the heating procedure.