A long time ago I lived in South Florida. Every Friday one of my workmates and I headed to Little Havana for lunch. There was only one choice on the menu at the little place we always went to, Cuban Sanwiches. There are no Cuban Restaurants in Utah (at least as far as I know), so I sometimes recreate my Florida Friday Lunch by making unauthentic Cuban Sandwiches. You can’t really make authentic Cuban Sandwiches without authentic Cuban bread, but these work in a pinch:
Start with some plain old seeded hot dog buns sliced diagonally
Butter the tops of the rolls & then layer the pork and ham on the sandwich
add some Provolone cheese
and the pickles
I like lots of pickles and then a little drizzle of plain old yellow mustard.
At this point, if you have a panini press it’s pretty simple, just grill them in the press. Out here in the wilds of the Rocky Mountains, we don’t have fancy schmanzy panini presses, so we just heat up our weighted grill in an iron skillet slowly with a little melted butter
ok, a lot of melted butter – Shaddup, it’s Friday!
When everything is warm, put the sandwiches in the skillet
and cover with the hot press
this is the hardest part – you have to wait until the cheese is melted and the bread is toasted. I find that a glass of Pinot Noir or one of those fancy new Rose’ wines helps with this part (it’s Friday, leave me alone!)
Sip the wine until the glass is empty, refill the glass and by then you should have this
ah caramba, almost as good as being in Miami (without the humidity).
Ricky: ”Lucy’s acting crazy.
Fred: “Crazy for Lucy or crazy for ordinary people?”
RMWPrint This Recipe Tags: Sandwiches
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