So here's my Cuban y'all.
What is a Cuban? The classic Cuban or Cubano, is roasted pork or pernil as is sometimes called, ham, swiss cheese, dill pickles and mustard. The bread is typically a Cuban style bread but more often than not, can be an Italian style loaf or baguette, but generally not overly crusty.
For novelties sake I'll go a little overboard with the step by step pics.
Here's what I got. Not wanting to do an entire pork shoulder, I opted instead to braise a few center cut boneless pork chops. Its all good. I like black forest ham from the deli too. The swiss is some decent but not exceptional generic. Use an artisan style sharper swiss if you like. Mustard is the standard yellow variety which is typical for the Cuban. Pickles are made right here in Texas. I like whole pickled jalapeno's to bite into between mouthfuls of sandwich.
Lay down a nice spread of mustard. Notice I didn't trim the fat off the chops. I like the flavor.
Next, lay a generous amount of thin sliced ham over the pork and then add the pickles and finally the swiss.
The Cuban is most often grilled and pressed panini style. I think its a waste of money to have an actual panini press when I have cast iron laying around. A comal and skillet work just fine.
I like to grill them to where the swiss just starts to melt. You want a nice browning of the bread but not so much that its hard and cuts your mouth when biting into the sandwich.
Now whats not to like about this? I loved it loooooooong time.
Have mercy this was good!
So what y'all got? A Cuban? A club? A sub? A naan tofu chingadera?
Get to posting!
So dig it y'all. This is too funny not to post.
The pics I posted are from last night but the night before that was when I initially began my drunken cheffery.
In true DC form, I came up with the idea to not only use the skillet for the top press but to also heat up Black Betty so that it performed more in the manner of a panini press and toast on both sides at once.
As you can imagine, I heated the skillet too much and when I went to pull it off, the top half of the sandwich stuck to the bottom of the pan.
I finally got the sandwich freed from its steely bonds and managed to get the whole thing on a plate.
Pickles, bread, scheeze and meat were flying every where I tell ya' and it weren't purdy.
I ate it anyway.
With a knife and fork.