from some past lunch shots you may have figured out that i'm a sandwich girl. one of my all time favorites is a cubano - it takes me back to fun memories of miami, u2 and my friend mellie. miami is a different world - it makes me wish, as i often do, that i was born in the forties so i could still take a trip to havana. in miami, there are churros freshly fried and delish, sold in brown paper bags for a dollar. in miami there are ocean breezes scented with coconut oil, spicy peppers and heritage. this is a signature lunch in miami (well, except the antipasti would be replaced by plantain chips.)in miami this sandwich is served on sweet, rich, dense cuban bread and is heated via pressing. it seems i can't find cuban bread in montgomery - french baguettes work well, but i had a couple flour tortillas left over from dinner the other night and i gave it a whirl.
so...the southern cubano (charlane style)
1 flour tortilla
3-4 thin slices a ham of choice
3-4 thin slices roast pork (available in the deli section)
3 (to taste) dill pickle slices
2 slice swiss cheese
mustard (i didn't use it because i don't like it, but traditional cubans use it)
lay tortilla flat (cover with a thin coat of mustard if desired) and half cheese slices, lay them to cover tortilla but not overlapping. then place ham and pork slices to cover the cheese. layer in pickle slices. slowly roll tortilla to ensure all sandwich makings stay inside (i used the cheese as a guide).
spray pan with pam (or another non-stick cooking spray, or butter if you're feeling decadent) and heat pan. place sandwich in pan, seam side down. press using either a spatula, or if you have one handy - another iron skillet. (i keep meaning to wrap a brick with tinfoil as that works nicely.) once browned, flip carefully and press again.
it was yummy.
