Cubana Torta (combo) Recipe

Marinate and cook asada

Pat the steak dry and place in a bowl. Add olive oil, juice of 1 lime, ground cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat and let rest 10–15 minutes. Heat a grill pan or cast-iron skillet over high heat until smoking. Cook steak 2–3 minutes per side for medium-rare (longer if you prefer). Remove, rest 5 minutes, then thinly slice against the grain.

Cook chorizo and sausage

In a medium skillet over medium heat, crumble the fresh chorizo and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate and keep warm. In the same skillet, add the sliced cooked pork sausage and a splash of oil if needed; brown slices 2–3 minutes per side until caramelized. Warm ham slices briefly in the pan, about 30–45 seconds per side, just to heat through.

Prepare bread and condiments

Slice rolls in half horizontally. Mix mayonnaise and mustard in a small bowl; season with a pinch of garlic powder and a little salt to taste. Spread butter or brush oil on cut sides of rolls. Toast rolls cut-side down in a skillet or on a griddle over medium heat until golden and slightly crisp, about 2–3 minutes.

Assemble fillings

On the bottom half of each toasted roll, spread a thin layer of the mayo-mustard. Layer sliced asada evenly among the 4 rolls (about 100 g each), then add ham, browned sausage slices, and cooked chorizo. Place two Swiss cheese slices over the hot meat so they melt slightly. Top cheese with sliced tomato (2–3 slices per sandwich), avocado slices (1/4 avocado per sandwich), and about 1/2 cup shredded lettuce. Season tomato and avocado lightly with salt and pepper.

Finish and serve

Close sandwiches and press gently. If you prefer a pressed Cubana-style torta, heat a heavy skillet or sandwich press and press each sandwich for 1–2 minutes per side to meld flavors and further melt cheese. Slice in half diagonally and serve immediately with fries and a drink.

Prepare potatoes: wash and peel if desired. Cut into 1/4–1/2 inch sticks and place in cold water to remove excess starch for at least 20 minutes (or up to 2 hours in the fridge). Drain and pat completely dry with towels.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches until soft but not browned, about 4–5 minutes. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches again until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with salt and paprika if using, and keep warm until serving.

Portion fries alongside each sandwich (about 1 large handful or 150–200 g per serving).

Chill the chosen drink and serve with the sandwich and fries. If offering fountain soda, pour over ice; for bottled beverages, serve cold.