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I’m back again to talk about the Cubano–a sandwich so tasty, it deserves a few more pictures (and a song!) to tell its story.

Start with club rolls. Around here, let me save you a trip or two and tell you Tri-Town in Portland sells them. Stop & Shop and Price Chopper do not.

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Now, remember that pork tenderloin from the other day? Slice it. Then, send it on a quick trip in the microwave (about 20 seconds or so) to warm it up.

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Now, let’s load up the rolls: spread mustard on one side, then layer:

  • Swiss cheese (or provolone, if you prefer)
  • Thinly sliced ham (I used Boar’s Head habanero ham)
  • A Vlasic stacker
  • Pork

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And now, you’re ready to grill. Melt some butter in a pan and have another pan ready for pressing purposes.

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Do you like my fancy press? In case it’s hard to tell, it’s a frying pan covered by a teakettle filled with water for weight on top. And now, amici, we grill, flip, grill again and it’s time to eat! What else can I say but I like it like that! 

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