The Great Cubano Experiment

The Cubano sandwich... Trendy? Yes. Overplayed? Perhaps.

Still, we couldn't help taking a crack at this sandwich during our Caribbean menus. For neophytes, the Cubano is a sandwich with Cuban bread, ham, pork, pickles, cheese, mustard, and in some areas, salami, all pressed and heated in a plancha. Of course, chefs and restaurants have changed up the dressings, fillings, and the bread.

When we decided to do Cubanos, the main questions were "how traditional?" and "how do we perfect it?" This week we're going old school - using standard ingredients and flavors. As for the perfecting, we have gone through five hams, five cheeses, two mustards, three breads, two pickles, and four different ways to prepare the pork. While we didn't test the 1,200 possible combinations of those ingredients, we did make a lot of different combos. (Thanks to my friends for tolerating an evening of noshing on 1/12 of a Cubano over and over.) So here is the result:



We start with all natural pork roast, rubbed with spices (including ones from local faves Bueno Foods and Loma Vista). Later we marinate the meat in more Cuban spices, juice, and local onions and garlic. The next day, it's low and slow cooking until the meat is tender, tasty, and as moist as your Fourth of July watermelon.

We haven't forgotten the vegetarians and pork-avoiders. For you we have a Vege-Cubano. Instead of meat we have made an organic black bean filling that is flavored by sofrito and Cuban spices.

At the market we'll be layering the beans or pork and Black Forest Ham with Boar's Head Swiss cheese, pickles, and mustard. Sandwiched between fresh loaves from Lee's Bakery, the Cubanos will go on the grill for heating and pressing.

So come on down and tell us how we stack up against the other Cubanos in town! And take our poll at right to tell us how you really feel about these sandwiches.

As with last week, our Caribbean baked goods include Coconut Bites, Mojito Bar Cookies, and the market favorite Mango Plantain Tarts.



Aside from local sources mentioned above, we're also using mint and eggs from Amy O Farm, Nativo wheat, goat cheese from South Mountain Dairy and lots of organic ingredients.