This is the time of year when a lot of snowbirds head south. Whether it is for a few months in the sun or a week in a theme park, food will be an important part of your visit. The Cuban sandwich, also known as the “cubano” is a popular meal in south Florida where many Cubans have settled since the early 20th century. These tasty, toasted Cuban sandwiches are definitely Tampa and Miami, Fla.'s favorite snack. It has made its way north and can be found in many northern cities. These treats can be found in most restaurants in these cities, but the best places to buy them are from the street corner-snack bars, called loncherias.

Every Cuban sandwich aficionado believes in his or her own version of this sandwich. No visit to Tampa would be complete without sampling one of the city's claim to fame - the Cuban sandwich.

The sandwiches have a submarine-style layering of ham, roast pork, cheese and pickle between a sliced length of Cuban bread. The key to a great, versus a good, Cuban sandwich lies in the grilling. A great Cuban sandwich is grilled in a sandwich press until the ham, pork and pickles have warmed in their own steam. The steady application of heat and weight fuse the meat, cheese and bread into a delectable and compact treat. One of the greatest sins in Cuban sandwich preparation is to lightly press. A heavy hand on the press pushes all the juices and flavors together while still achieving the desired crunch crust. These sandwiches use no mayonnaise, lettuce, onions, bell peppers or tomatoes; however, butter and mustard are optional. Cuban sandwiches are sold hot or cold.

The most important part of a Cuban sandwich is the bread. It is not ordinary bread, but Cuban bread. Believers say that a true Cuban bread cannot be found outside of Tampa or Miami. Italian bread or French bread are acceptable substitutions in other parts of the country, but they are not the same. Although it is made with the same basic ingredients as French bread, the baking procedure for Cuban bread is different. The dough is put in a cold oven, set above a pan of boiling water and left to rest for a few minutes before the oven is turned on.

Because the bread continues to rise as the oven heats, its crust is very thin and crisp. It is made without fat, so it is best if eaten on the day it is baked, as it will go stale quickly. You can try this method with any yeast bread.

Here is a recipe that I like, Enjoy!

Cuban Sandwich

4 servings

1 loaf Cuban bread - Italian or French bread may be substituted.

Prepared yellow mustard

1/2 pound baked ham, thinly sliced

1/2 pound roast pork, thinly sliced

8 thin dill pickle slices

1/2 pound Swiss cheese, thinly sliced

Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into four sandwiches.

Sandwich press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover and grill for three minutes on each side.

Griddle: Place sandwich on a hot griddle and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of its original size. Grill the sandwich for two to three minutes on each side.

A George Foreman Grill may also be used.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net