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!
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...
by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...