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Old 08-31-2010, 10:46 AM   #21
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Originally Posted by Kayelle View Post
The one common denominator I see is pickle.
I wouldn't call the pickle the "defining ingredient." In my experience (and palate) that would be the pork. Although I can't recall ever having a Cuban Sandwich (or a Medianoche) without both.

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Old 09-03-2010, 05:58 PM   #22
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I pressed mine in a cast iron skillet with my steam iron. Well, it fit perfectly, and it worked!

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Old 09-03-2010, 11:10 PM   #23
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I've never tried a Cuban "Sanga" (Aussie for slang for sandwich!)
I'm going to give it a crack ow. Thanks folks :-)
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Old 09-04-2010, 12:01 AM   #24
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I wish I knew this guy's recipe for the sauce...sounds soo much better than just mustard:

Bobby Flay's technique for pressing his version of the cuban sandwich:

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Old 09-04-2010, 09:13 AM   #25
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As I said, when I lived in Florida you could get Cuban-style sandwiches with just about any deli meat or cheese or sauce. But if you just walked into a place and asked for a Cuban sandwich, you'd get the pork, ham, pickle and cheese one. I just couldn't remember the type of cheese and what the spread was (my husband likes plain old French's yellow mustard, so he'll love that). I can't get what we could get in any grocery store as Cuban bread here, but close enough is what I think is called a bolita roll, and each has the correct carb count for him for lunch (two for supper) and they have the correct texture, so I've been happy with them.

Yesterday I went to the grocery and found on the daily specials chalkboard .... roast pork. I didn't see it under the deli glass and talked to the gal and she almost burst into tears! SO frustrated. Piggly-Wiggly told her to put it on the board, then the truck showed up without the pork! Oh, well. Now that we've got a cooling trend, maybe I'll buy a pork roast. I can't remember when I last roasted one! Maybe never! It's one of those things; there are only two of us and it isn't something my husband really likes all that much. But he'll love it if I do it, so maybe I will. Anyone out there an expert? Start a line if there isn't one already and direct me to it!

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