So do the Cubans!
Pan Francés. It's only called Pan Cubano in this country. It's thicker, longer, and baked slightly differently, the crust is a lighter color and not as thick. Traditionally, the loaves were wrapped in strips of palm leaf to keep them from splitting in the oven, and you had to remove them prior to eating them. But they left a neat design cut into the crust. And since it was baked without preservatives, you had to eat it the same day you bought it or it got as hard as a baseball bat.
There's also a pan de agua (water bread) which looks the same but tastes differently. I believe it's made with water instead of milk. I don't care for it.