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Cuban Sandwiches

The day may begin when the sun comes up on the Formula photo shoot, but it definitely does not end when the sun goes down. The creative folk at Formula are always trying to capture just the right “sunset shot” for our award-winning brochures, and this effort can be not only a photographic challenge, but a human nature challenge as well. After a long hot day of shooting in the sun, the crew is not always anxious to get back out on the water for another round of shooting. Formula’s photo shoot chef has found that a little refreshment goes a long way in coaxing everyone into their places for the final phase of the day’s shoot–so an enticing array of snacks and appetizers are set out each day just before the sun goes down.

The following is a snack menu from a model year photo shoot. The menu has a bit of Cuban flair, inspired by the Hemingway memorabilia, which was sometimes seen at the Compleat Angler, a favorite Hemingway haunt in the Bahamas. The recipes use fresh ingredients you are likely to have on your boat or suggest alternate ingredients, as well non-perishable items you can purchase when you provision your boat.


  • 1 loaf – Fresh cuban bread, sliced horizontally
  • To taste – Butter, softened not melted
  • To taste – Yellow mustard
  • To taste – Dill pickle slices, drained
  • 1/2 pound – Deli baked ham, thinly sliced
  • 1/2 pound – Deli roasted pork, thinly sliced
  • 1/2 pound – Swiss cheese, thinly sliced


Spread the bottom cut half of the loaf of bread with the softened butter. Spread a layer of yellow mustard on the butter. Top with the dill pickle slices, the ham, the pork and the cheese. Place the top half of the loaf on the sandwich and press down. Cut the loaf on the diagonal to make small sandwiches. Use a frilled toothpick in each sandwich to keep it together. Arrange the “mini” sandwiches on a serving platter.