There are Cuban people in NYC and there are Cuban restaurants. However, I don’t know a place where I can get a solid Cuban sandwich; and you can bet I’ve tried my share. So the other day when I watched Daisy Martinez make a tasty looking Cubano on her show (and I mean her REAL show, the one on WLIW, not the piece of garbage on Food Network, where they force fit the spicy Latina through their standard mold, and turned her into a cross of Ingrid Hoffman and Rachael Ray), I knew I had to have one. So I turned to the best place: home.
Jess whipped up a basic roast pork last week, using a picnic butt cut of pork. It was flavored with orange juice, rum, and cumin — that would be perfect. At a Super Stop & Shop near my NJ office (where food is much cheaper), I grabbed some Alpine Lace Swiss Cheese (a very basic, safety swiss), sandwich sliced Claussen Pickles, and hoagie rolls. Before getting into yummy details on the sandwich, I have to talk about those pickles.
That night I got caught in really bad traffic heading back to NY. The pickle jar was my savior! I snacked on slice after slice — the garlicy goodness tided me over.
We sliced open the rolls and spread on a healthy bit of mayo on both top and bottom. Then in this order, stacked up our sandwiches: thinly sliced roast pork, a folded layer of swiss (two slices), pickle slices, one unfolded layer of swiss, and a folded layer of sliced, boiled, deli ham. Meanwhile our panini press heated.
Then the trick: wrap the sandwich tightly in a single layer of aluminum foil. Throw in the panini press and give it a squeeze. It doesn’t take long (maybe 4-5 minutes) until you’ve got an incredible sandwich.
Jessica and I marveled at the perfect selection of flavors that the inventor of the Cubano assembled. The rich mayo and gooey cheese provide a richness that is balanced by the vinegar and garlic in the pickles. The roast pork provides nice body in the sandwich and the boiled ham keeps it moist, without reducing the pork flavor. Pressing it the whole thing gives it a tightness that doesn’t easily fall apart when you bite in.
And with such a delicious sandwich, you will bite in, again and again.
Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
I love the melting, oozing cheese in picture 4. Such a simple sandwich and you are absolutely right about the perfect balance of flavors. I’m craving one myself now.
I remember having a really good one (enormous and cheap, too) at Clinton Restaurant in the LES, but that was years ago. I’ve actually been meaning to go back ever since.
can you please do a post about kool aid pickles? It’s supposed to be a delicacy in the South. They take pickles and soak them in Kool Aid or something. Also, Consumer Reports just rated sliced swiss cheese.
Bill, I suppose Lon could do the Kool Aid pickles but I can’t take part since I’m allergic to food coloring.
What a delicious loong & really filled up sandwich!! I have never heard from that name before but now, I want to make one,…
looks really yum…this is the first time i have come across Cuban food
This is making me so hungry. You have totally inspired me to make one of my own.
This is late, but two words: Cafe Habana. Seriously? You really didn’t know about that? I really like your website. Must have such an interesting and fun life. Fortunately, you missed out on law school. I should know, I’m there right now.
Speigel, I went to Cafe Habana back when I was in college, so that’s over 7 years ago. I can’t remember anything now other than the smothered Mexi-corn. Yum. As for law school, I would never survive, but I here if you make it to summer internships, there’s a lot of fancy nice meals. If you can ever bring a friend, I’d be happy to go. 😉