Savoring the Last Days of Summer: A Cuban Bread Farewell

A kind of Cuban Sandwich with Homemade Ham, Cheddar, Crispy Bacon, and a Hint of Sunshine

A taste of Key West in every bite! Cuban roll packed with ham, cheddar, tomatoes, arugula, crispy bacon, and a sunny-side-up egg. Photo Credit © Jay Siegmann

Hello, my dear friends,

Autumn is softly knocking on the door. The days are getting shorter, and the crisp air carries the scent of colorful leaves already. But before fully embracing the cozy season ahead, I close my eyes and let the memory of my last trip to Key West come alive one more time. The sun warms the skin, the sea sparkles like a kaleidoscope of blue and turquoise, and the aroma of freshly baked Cuban bread drifts over from the café.

Today, I want to savor this summer once more and take a culinary journey back to the shores of Florida. My plan? A Cuban-style sandwich, but with a club sandwich twist, bringing together all the ingredients that remind me of sun-drenched days and unforgettable moments.

The base of this sandwich is freshly baked Cuban bread – soft and fluffy, much like a hamburger bun or brioche, with a gentle, slightly sweet note. I’ve included the recipe below so you can bring this taste to life in your own kitchen. Add to that some homemade ham, balancing a touch of sweetness against the salty bite of classic bacon. Melting cheddar cheese wraps around all these flavors perfectly, while juicy tomatoes and a hint of peppery arugula add freshness. And then – because I simply can't resist – a sunny-side-up egg crowns it all, bringing a bit more sunshine to the plate.

And for the sauce, I’m using a chipotle-style burger sauce. Admittedly, it’s a convenience sauce from the supermarket today rather than a homemade mayonnaise blended with spices. But today, I’m enjoying the simplicity of a ready-made sauce that pairs perfectly with all the other ingredients.

Freshly baked Cuban rolls—soft, fluffy inside with a perfectly crisp, golden crust. The foundation of a delicious sandwich! Photo Credit © Jay Siegmann

The Recipe: Cuban-Style Bread

For the foundation of today's sandwich, I've used this simple yet delicious recipe for Cuban bread:

For 3 small or 2 large rolls

Ingredients:

• 135 g flour (Type 550) / 1 cup all-purpose flour

• 68 g egg (1 egg and 1 yolk) / 1 large egg + 1 yolk

• 15 g sugar / 1 tablespoon sugar

• 3 g salt / 1/2 teaspoon salt

• 10 g fresh yeast / 1 tablespoon fresh yeast or 3 g dry yeast (1 teaspoon active dry yeast)

• 25 g lukewarm milk / 2 tablespoons lukewarm milk

• 68 g butter, room temperature, cubed / 5 tablespoons butter, cubed

Instructions:

1. Warm the milk to a lukewarm temperature. Weigh and prepare all ingredients. Spray a bowl with baking spray and set aside.

2. Place about 1 tablespoon of the measured flour in a small bowl, along with the sugar and crumbled fresh yeast. Mix with the lukewarm milk and let sit for 15 minutes.

3. After 15 minutes, add the mixture to the remaining flour, along with the salt and egg. Knead everything with a dough hook in a stand mixer for about 10-15 minutes. The dough will still be very sticky.

4. Continue kneading, gradually adding the butter cubes, a little at a time. This should take another 10 minutes. The dough should start to pull away from the bowl. Transfer to a floured board and stretch into a rectangle. Fold the corners to the center like an envelope. Place the dough, seam side down, in the prepared bowl, cover with a kitchen towel, and let rise for 60 minutes at 23-26°C (room temperature).

5. After this, either let the dough rise overnight in the fridge in a sealed container (take it out 30 minutes before step 6) or fold again and let rise for another 30-60 minutes.

6. Remove the dough from the bowl, divide it into 2 or 3 portions. Press each portion gently into a rectangle, fold in the back edge, and begin rolling into a log. Place the rolls seam-side down on a baking sheet lined with parchment paper and coated with baking spray. Let rise again for 30 minutes.

7. Preheat the oven to 210°C (410°F).

8. Brush the rolls with milk or an egg yolk-milk mixture for a darker, shinier crust.

9. Bake the rolls for about 15 minutes until golden brown.

Alternatively, shape them into round buns. Brushed with egg yolk and milk, they make delicious burger buns.

With the last hint of summer on the plate, I savor these rolls – sometimes as a classic roll, sometimes round for burgers, or, like today, as a tribute to a Cuban sandwich. The sun may be leaving our region, but in my kitchen, it lingers a little longer.

Join me in baking, cooking, and enjoying while the late summer sun still shines through the window. Let’s celebrate these last warm days together before we welcome the autumn vibes.

Layers of flavor—Guacamole, Arugula, Cheddar Cheese, Ham, Bacon, Tomatoes, and a smoky Chipotle kick—coming together in a homemade Cuban roll. Perfect for savoring the last days of summer! Enjoy! Photo Credit © Jay Siegmann

Looking forward to the next culinary adventure,
Jay

Hashtags

#SavorTheSummer #CubanBread #KeyWestFlavors #SummerOnAPlate #HomemadeDelight #EndOfSummer #CubanInspired #FoodMemories #SeasonalCooking

Image Descriptions

1. Side view of the sandwich: A detailed view of the sandwich’s layers, showcasing crispy bacon, juicy tomato slices, and the creamy chipotle sauce seeping into the bread, creating a mouth-watering effect.

2. Sliced Cuban rolls: Freshly baked Cuban rolls on a cooling rack, showing a fluffy and airy interior with a crisp golden crust.

3. Close-up of the sandwich: A golden-brown Cuban roll filled with a perfectly cooked sunny-side-up egg, fresh arugula, slices of ham, and cheddar cheese. The egg yolk is slightly runny, adding a rich texture to the sandwich.

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