A Cuban sandwich stuffed with ham, cheese, and pickles is the best way to eat up leftovers.
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Now, I’m describing our Cuban sandwiches, and we did quite a lot of research before making them to ensure we were making them at least reasonably authentically, but, as with many famous dishes, there is a whiff of controversy surrounding the ingredients of a sandwich Cubano. Apparently, in Tampa, Florida, it is common to find Genoa salami in your Cubano alongside the roast pork and honeyed ham, whereas in Miami that would be frowned upon. Similarly, in Key West, you’ll often get lettuce and tomato in the sandwich too, though again in traditionalist joints in Miami and Puerto Rico (home to many Cuban emigres) these would be on the side, if served at all. And, finally, lest we be deluged with complaints, we used Dijon mustard instead of the standard yellow mustard, partially because we prefer Dijon mustard, and partially because we didn’t have any yellow mustard at the time.Skip to next paragraph
We Are Never Full
Amy and Jonny Seponara-Sills (Amy’s American, Jonny’s English) run the food blog We Are Never Full. Through recipes, anecdotes and podcasts, it chronicles their borderline obsession with food from meals made at home to travels studiously built around the search for authentic regional and national dishes from all over the world.
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(makes 2 sandwiches – enough for 4 people)
1 loaf fresh Cuban bread (pan de manteca) or soft baguette-type loaf (in the US, Italian bread could work okay, providing it’s quite soft)
1/2 lb. roast pork, sliced thickly (say, 1/2 inch, 1.5cm thick)
10 slices honey-roast ham
8 slices Swiss cheese
1-2 large pickles, sliced thickly (as above)
2 tablepsoons Dijon mustard
1 tablespoon mayonnaise
Heat oven to 400 degrees F. Slice loaf open end-to-end and spread one side with mayonnaise and the other with mustard.
Then, arrange roast pork slices on mayonnaise-d side, repeat with ham, then cheese, and finally pickles before putting mustard-coated bread on top.
Cut loaf in half (to make two sandwiches) and wrap loaf in foil. Place on a baking sheet and put your heaviest (oven-proof) iron skillet on top.
Put in the oven and give it 20-30 minutes depending on how crispy you like your bread.
Cut in half again (traditionally, it’s cut into triangles, or on the bias) and serve immediately with your favorite cold beverage.
For more recipes and fun with roasted pork and other wondrous porcine dishes, go to www.weareneverfull/recipes.
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