Hello fellow Chowhounds!
I am throwing a cocktail party tomorrow night that has a cuban/latin flair to it. I am planning on making cuban sandwiches but do not have access to cuban bread here in the deep South (Birmingham). I would like to use the bread at a local artisanal bakery but I'm not sure what type to get. French bread would be way too hard especially after I press it on the stovetop; ciabatta is too airy and probably would not be strong enough to hold in all the filling.
Would a round boule or something like that work?
Thanks in advance!