Friday, February 02, 2007

The Cubano.....



Roast Pork loin was served at the wedding last Saturday. There was so much left over so I took a few slices home and made one of my favorite sandwiches, The Cubano. I used portegeuse bread instead of Cuban Bread( not availble here)

The Cuban sandwich, also known as the cubano, is a popular meal in south Florida where many Cubans have settled since the early 20th century. These tasty, toasted Cuban sandwiches are definitely Tampa and Miami, Florida's favorite snack. These treats can be found in most restaurants in these cities, but the best places to buy them are from the street corner-snack bars, called loncherias.

Every Cuban sandwich aficionado believes in their own version of this sandwich. In fact, they're usually passionate about this and will readily debate among themselves the finer point of how to make a Cuban sandwich. No visit to Tampa would be complete without sampling the city's claim to fame - the Cuban sandwich.

The sandwiches have a submarine-style layering of ham, roast pork, cheese, and pickle between a sliced length of Cuban bread. The key to a great, versus a good, Cuban Sandwich lies in the grilling. A great Cuban sandwich is grilled in a sandwich press (called a plancha) until the ham, pork, and pickles have warmed in their own steam (the steady application of heat and weight fuse the meat, cheese, and bread into a delectable and compact treat). One of the greatest sins in Cuban sandwich preparation is too light a press. A heavy hand on the press pushes all the juices and flavors together while still achieving the desired crunch crust. These sandwiches use no mayonnaise, lettuce, onions, bell peppers, or tomatoes; however, butter and mustard are optional. Cuban sandwiches are sold hot (pressed) or cold (room temperature).

The most important part of a Cuban sandwich is the bread. It is not ordinary bread, but Cuban bread. Believers say that true Cuban bread cannot be found outside of Tampa or Miami. Italian bread or French bread are acceptable substitutions in other parts of the country, but they are not the same. Cuban bread is best when it is eaten on the same day that it is made, as Cuban bread contains lard. After a day or so, the lard hardens, and the bread gets dry.

1 Comments:

Blogger barbie2be said...

i had a cubano at the cheesecake factory of all places the other day. it was fabulous. i haven't had one in years and this one brought back all kinds of memories. :)

9:53 AM, February 27, 2007

 

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