Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

General Discussion

Cuban Sub / Sandwich

Cuban Sandwich: Philosophy


General Discussion 39

Cuban Sandwich: Philosophy

Ericshinkle | May 21, 2007 09:41 PM

I am a new transplant to Miami and I am facinated by the differences of opinion on this humble yet delicious sandwich. My thread is, "what makes a great cuban sandwich great? "
Since I have arrived, I have found a few factors that I enjoy;
1. Puerto Rican bread instead of Cuban bread. (obviously I am not worried about authenticiy) - I find it has a fuller body/crumb to it.
2. Buppies half sour pickles - great crunch! Also, i think the kosher brand is an apt choice for Miami. (never mind that it is a pork based sandwich)
3. Searing the ham before putting it in the sandwich - A time consuming yet rewarding step. A carmelized exterior intensifies the smoky goodness.
4. My girl friend's mojo sour cream. - She won't tell me what is in it, but there is definately garlic, jalepeno, and lime. She says it's important to use it sparingly, otherwise you overpower the...
5 Mustard - I am embarrassed to admit it, but I like Frenches yellow on this sandwich.
Please hold forth! (cheese, layering order, diffiering opinions on the items listed above, etc.)
Be specific!

Want to stay up to date with this post?

Recommended From Chowhound