Unite, Cuban Sandwich experts

[woodburner]

I would like to see some discussion regarding the Cubano. My personal favorite is a nice hard crusty bread, a recipe from James Beard. The pork is marinaded in Goya Mojo Criollo, then roasted to perfection, sliced thinly and put betwixt the sliced crunchy bread slices. Topped out with swiss cheese and pickles and then toasted in a fry pan, weighing the sandwich down with a small Lodge cast iron skillet.

Let's put our thoughts together and jazz my method up to a more traditional style.

woodburner

[Bicycle Lee]

whenever I make Cuban pork, I marinate it in fresh squeezed oj and lime juice, plenty of garlic, cilantro and some chili powder...then when I cook it, I rest it on top of a bunch of julienned onions doused in the marinade. I bet those onions would make another great addition to that sandwich...

[Carolyn Tillie]

Mine, on the other hand, would NEVER have cilantro -- but the roasted pork on crusty baguette would include HAM... (but then again, I'm not remotely Cuban!)

[woodburner]

Two good replies, thanks.

But let's back up a bit.

Which cut of pork would be the more traditional?

Pork roast, or a Boston Butt, roasted to the sliceable stage?

Ham.. hmmm, any preference?

I'm thinking big time here.

Maybe we could roast a pork butt wrapped in Banana Leaves for a true earthy flavor.

I'm droolin.

woodburner

[Suzanne F]

Marinated roast pork? Yes. Swiss cheese? Yes. Pickles? Yes; here but NO WHERE ELSE. Ham? Yes; I'm with you, Carolyn -- gotta have boiled ham. And not-so-crusty on the bread, please. Start soft, crisp up in the (absolutely imperative) grilling.

BUT:

No mustard? No mayonnaise? OOh, yes: one or the other or both; wars have been fought over this, but at least one. Wo/man cannot eat a sandwich by grease alone.

Y nada mas.

[KatieLoeb]

Wouldn't that properly be a "Cubano sang-weech", NOT a sandwich?

Just checking for authenticity...

[woodburner]

dear katie replies:

sangweech...

muhhaaaa.

pass the girl a sigar, cuban at that.

woodburner

[Nick]

There's not much better than a good Cuban sandwich - as far as sandwiches go. My father lived for many years near Key West and whenever I went to visit, we would at least once, maybe several times, head into town to pick up a sandwich or two. In the early years there was a place on Duvall, later on it was a place back where the white people (touristas) generally didn't go, then finally it was a place in a little strip mall. The Cuban sandwich reigns! My kingdom to know how that pork is done!

[Carolyn Tillie]

Yes, boiled Ham. A touch of mayonnaise and sometimes butter. Oh yeah, and pickles. Hmmm... unsure which cut of pork. Not butt, I think - something sliceable.

[Bicycle Lee]

Mine, on the other hand, would NEVER have cilantro -- 

well, LA-dee-DAH!

Edited October 20, 2003 by Bicycle Lee (log)

[iain]

The cubano sandwiches I used to get for lunch from Spanish-American Restaurant (in NYC on 26th between 5th and 6th) had an incredibly strong garlic-mayo spread on them. I'm pretty sure, actually, that it was just plenty of mashed raw garlic and mayo. I would have asked them what the spread was exactly, but my Spanish skills are pretty dismal. This spread went on the bottom slice of bread. The top slice had mustard. In between was roast pork, swiss cheese, ham, and pickles. The sandwich was pressed super flat and cooked crisp. Mmm...I'm hungry.

[woodburner]

The cubano sandwiches I used to get for lunch from Spanish-American Restaurant (in NYC on 26th between 5th and 6th) had an incredibly strong garlic-mayo spread on them. I'm pretty sure, actually, that it was just plenty of mashed raw garlic and mayo. I would have asked them what the spread was exactly, but my Spanish skills are pretty dismal. This spread went on the bottom slice of bread. The top slice had mustard. In between was roast pork, swiss cheese, ham, and pickles. The sandwich was pressed super flat and cooked crisp. Mmm...I'm hungry.

That is pretty much how I fix them. My belief is that much of the mystiqe is in the bread itself. I've read the oven is the key, and authentic is a brick type oven, whcih cooks very hot to achieve the crusty exterior.

woodburner

[bilrus]

I know what is for lunch tomorrow.

[woodburner]

I know what is for lunch tomorrow.

If your dining out, possibly you could take a few detailed mental notes, and pass them along. I certainly would appreciate any effort you make.

woodburner