There’s nothing quite like a good Cubano sandwich. Layer on layer of pork – roasted loin, ham and salami with Swiss cheese, pickles and a schmear of mustard, pressed like a panini until the cheese is melty. On the West Coast, unless you’re at a Cuban restaurant, it’s not a sandwich you see all that often. There are exceptions – the last one I had was actually a couple of years ago at Matt’s in the Market here in Seattle. We also have a Caribbean place called Paseo that’s supposed to have a great Cubano-like sandwich. But really, there's no reason you can't make a pretty good Cubano, or perhaps more accurately here, a medianoche sandwich at home. (The main difference is the bread).
The mojo(ish)-marinated pork started as tacos for Saturday night’s dinner, but as I thought about the leftovers, Cubano-inspired pulled pork sliders seemed like the perfect lunch for us and a great idea for the Super Bowl next weekend.
You’ve got a pile of fried chicken in front of you on a platter. You get first dibs on whatever piece you want. What do you pick? The pragmatist in me says, go for the breast. More meat, less skin. But the eight year old in me wins out, I’m going right for the drumstick.
image from GiadadeLaurentiis.com
