Researcher Andrew Huse states that "the old 'mixtos' coalesced into something more distinct – the Cuban sandwiches we know and love – an original Tampa creation." By the 1960s, Cuban sandwiches were also common on Miami cafeteria and restaurant menus, as the city had gained a large influx of Cuban residents after Fidel Castro's 1959 rise to power in their native land. The Communist Revolution caused a wave of Cuban expatriates to settle in other locations as well, and they brought their culture and cuisine with them. Cuban sandwiches and variations thereof are now served in various Cuban exile communities in places such as New York City, New Jersey, Chicago, and Puerto Rico, among others. Although there is some debate as to the contents of a "true" Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8–12 inches (20–30 cm), lightly buttered or brushed with olive oil on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then sliced roast pork, glazed ham, Swiss cheese, and thinly sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted. The main regional disagreement about the sandwich’s recipe is whether or not to include salami. In Tampa, Genoa salami is traditionally layered with the other meats, probably due to the influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. A 1934 travel article describes a Tampa Cuban sandwich as a "complete meal" consisting of ham, lean pork, Swiss cheese, soft salami, dill pickle and a "liberal moistening of mustard" served on "very crisp and crusty" Cuban bread. These ingredients are reiterated 27 years later in the first and all subsequent editions of "The Gasparilla Cookbook" (1961), a still-popular collection of Tampa cuisine. Salami is not an ingredient in the South Florida version of the Cuban sandwich, and its inclusion or lack thereof is a major point of contention in the Tampa–Miami sandwich rivalry. Mayonnaise, lettuce, and tomato are possible additions but are frowned upon by traditionalists. When assembled, the sandwich can be toasted in a sandwich press called a "plancha", which is similar to a panini press but without grooved surfaces. The "plancha" both heats and compresses the sandwich, which remains in the press until the bread surface is slightly crispy and the cheese is melted.