I’ve been really busy lately tending to my big, fat Cuban family (and complaining LOUDLY about the heat).
And I confess that it’s been kind of a drain on my personal resources to cook. It’s been so stinking hot here! (there she goes, complaining again) So I’m just making sandwiches today.
I tell my family that I’m making sandwiches for dinner and they don’t even bother to ask, “what kind?” No one has to respond to the “white, wheat, rye, or sourdough” question.
It is a matter of simple logic:
I am Cuban.
I am making sandwiches.
Therefore I am making Cuban Sandwiches.
End of discussion.
So, who’s hungry? =D
Classic Cuban Sandwich
Long loaf of bread (preferably Cuban, but French will do.)
Softened butter (to spread on the outside of the bread)
Dill pickles (Clausen Bread and Butter Sandwich Pickles make all the difference here)
Roast Pork (see this recipe)
1) Coat the bread with mustard.
2) Make the sandwich with the ingredients in this order: Swiss cheese, pickles, roast pork, and sliced ham.
3) Butter the bread on the outside
4) Grill. (You can do this in a frying pan or a Cuban sandwich press or even a George Forman grill)
The goal is to get the sandwich nice and toasty and melt the cheese.
You can eat it hot or cold. It’s awesome either way.
(originally posted on Babalúblog)