Simple Logic
I’ve been really busy lately tending to my big, fat Cuban family (and complaining LOUDLY about the heat).
And I confess that it’s been kind of a drain on my personal resources to cook. It’s been so stinking hot here! (there she goes, complaining again) So I’m just making sandwiches today.
I tell my family that I’m making sandwiches for dinner and they don’t even bother to ask, “what kind?” No one has to respond to the “white, wheat, rye, or sourdough” question.
It is a matter of simple logic:
I am Cuban.
I am making sandwiches.
Therefore I am making Cuban Sandwiches.
End of discussion.
So, who’s hungry? =D
Classic Cuban Sandwich
Long loaf of bread (preferably Cuban, but French will do.)
Softened butter (to spread on the outside of the bread)
Yellow mustard
Swiss cheese
Dill pickles (Clausen Bread and Butter Sandwich Pickles make all the difference here)
Roast Pork (see this recipe)
Sliced Ham
1) Coat the bread with mustard.
2) Make the sandwich with the ingredients in this order: Swiss cheese, pickles, roast pork, and sliced ham.
3) Butter the bread on the outside
4) Grill. (You can do this in a frying pan or a Cuban sandwich press or even a George Forman grill)
The goal is to get the sandwich nice and toasty and melt the cheese.
You can eat it hot or cold. It’s awesome either way.
I like it with plantain chips and a Materva. =D
And I made some Dulce de Leche for dessert. It just doesn’t get any better than this.
(originally posted on Babalúblog)
I don’t think this recipe is on my South Beach Diet.
Pero, oh, to have este sandwychito today.
That looks fantastic! All that’s missing is a batido de Mamey!
Catherine,
One Batido de Mamey…coming up! http://tinyurl.com/me3ws6
I’ll admit I thought you were going somewhere else with this at first when you mentioned you didnt need to say what kind of sandwich you were making. I was prepared to hear my Mama’s response “Como que ‘which sandwich.’ The one I give you!”
@Celia LOL my mami said the same thing ALL the time!
@Marta You’ve got this vegetarian Cubanita craving herself one of these!
[...] A day in the life of a Big, Fat Cuban Family. [...]
[...] Here’s how I plan my Cuban menu for the week: Monday – Picadillo – The picadillo becomes the filling for Tuesday’s Papas Rellenas. Tuesday – I’ll serve those Papas Rellenas as a companion to Crockpot Lechon. On Wednesday the pork goes into some Arroz Frito (Fried Rice with Pork). Thursday you’ll still have leftover Pork but only enough to go into Cuban sandwiches. [...]