From Food & Wine

Sandwiches are a classic choice for a tailgate, but Ken Oringer likes to go beyond plain ham-and-cheese. For these cubanos he roasts and shreds pork butt, then he layers the succulent meat on rolls along with homemade tomato jam, grilled onions, pickles, and Gruyere. He cooks the sandwiches on a portable grill until they are crispy and warm.

Cuban Sandwiches with Tomato Jam

From Better Homes and Gardens

Here's a quick 30-minute dinner that's hearty and delicious. Make the meal come together quickly by making the mojo sauce up to 1 week ahead of serving.

Media Noche Sandwiches with Mojo

From EatingWell

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

Cuban-Style Pork & Rice