A Whole Lotta Meat – Try This On For Size!
There really isn’t that much to make a fuss about, because it is, essentially a ham and cheese sandwich, with the addition of roast pork, salami (if you like it), very thinly-sliced dill pickles and mustard (just the plain yellow variety, nothing fancy at all). But, as recipe author J. Kenji Lopez-Alt says “It’s more than just another ham and cheese. It is the unchallenged champion of ham and cheese sandwiches….so far elevated by pickles, roast pork, and mustard that it almost transcends the genre.” That’s some ham and cheese sandwich, indeed!
So picture yourself on vacation in Miami. There you are, soaking up rays on the beach. Time passes and you find hunger starting to gnaw at your innards. Hmmm….what sounds good to eat? All of the nearby restaurants are far too pricey, and besides, you are in your swimsuit and don’t feel like changing. The sun has beat you into submission, and you are feeling laidback and lazy. What’s a starving person to do?
Then you see it, through the shimmering haze of the beach: a street vendor selling Cubanos! Problem solved, hunger sated. Time for a nap on the beach. The good news is you don’t have to fully wake up from this daydream. You may not be able to find a beach close to where you live, but here’s the recipe for Cubanos.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: The pressing of the Cubano is the key to having the ingredients meld together, so no matter which method of pressing you use, you have to push quite hard. You want the bread compressed to about 1/3 of its original size (almost flat). But don’t press so hard that the mustard and pickle juice squirt out, resulting in soggy bread.
Recipe and photo courtesy of J. Kenji Lopez-Alt at Serious Eats
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