Originally Posted by Chile Chef
What would be the American counter part for this bread?
Well, it appears that the real authentic Pan Cubano it's basically something
like a sourdough French bread with a crispy crust but made with lard instead of shortening. I don't know of an American counterpart for that. You might check around town (don't know where you live) and see if any local bakeries make Cuban bread - although what they pass off will probably be made with shortening instead of lard. And, IMHO the lard does make a difference in flavor!
As a substitute just use a loaf of French bread, sub rolls, or something like that. For a Philly cheese steak any of those would work.