While in Nicaragua (a country that is good friends with the Cubans), we ate many Cuban subs. Now Living in Europe I've been researching and experimenting for a good mouth watering Cuban Sub (media noche). Marinating the pork in a good Adobo is one of the keys, also the dill pickle I found very important, along with crusty bread and a nice garlic sauce to top it off. I did try using a George Foreman grill to press the ingredients together and it did okay, but I needed a better sandwich press. Now equipped with a professional press that is heavy enough to squish the sandwich so it steams the ingredients together has definitely helped. I've served these up to many and they talk about having dreams of them. Marinade for the Pork: garlic, olive oil, fresh sour orange juice, cumin, ground oregano, koshar salt, freshly ground black pepper - marinate over night. Garlic sauce: Garlic, koshar salt, plain yogurt, juice of a lemon, and olive oil - all to taste of course.
