Tampa Cuban Sandwich, Fried Plantains & Sauces
S2 E11 | Robert Kelly & Mike Calta Love A Good Tampa Cuban (Sandwich) | Something's Burning
Robert Kelly and Mike Calta go full Tampa: a stacked Cuban pressed golden in butter, crispy sweet fried plantains, plus three sauces (avocado, garlic aioli, spicy mayo) for dunking, drizzling, and arguing about authenticity.
Fried Plantains
Ingredients:
- Ripe plantains
- Vegetable oil
- Salt
Steps:
- Slice plantains on a bias into 1/2-inch pieces; sprinkle with salt.
- Heat vegetable oil over medium‑low; fry plantains ~7 minutes per side until deeply golden.
- Drain on paper towels and serve warm.
Avocado Sauce
Ingredients:
- Avocado
- Sour cream
- Garlic
- Lime juice
- Cilantro
- Chili powder
- Salt and pepper
Steps:
- Dice avocado; add all ingredients to a food processor and blend on high until smooth.
Garlic Aioli
Ingredients:
- Mayonnaise
- Garlic, minced
- Lemon juice
- Salt and pepper
Steps:
- Stir mayonnaise with minced garlic and lemon juice; season with salt and pepper to taste.
Spicy Mayo
Ingredients:
- Mayonnaise
- Hot sauce
- Garlic, minced
- Lime juice
- Cajun seasoning
Steps:
- Mix all ingredients in a bowl until smooth and zippy.
Tampa Cuban Sandwich
Ingredients:
- Cuban bread (or similar)
- Mustard
- Mayonnaise
- Swiss cheese
- Dill pickles
- Ham
- Pulled pork
- Salami
- Butter
Steps:
- Spread mustard and mayo on both cut sides of the bread; add Swiss to both sides.
- Layer ham, pulled pork, salami, and pickles on one side; close the sandwich.
- Heat a skillet; melt butter to season the surface.
- Toast on both sides, pressing down with another pan, until crisp and melty. Slice and serve.