Lugaru
Sous Chef
Ok, Im working on an article about my "quest for a great cuban sandwich" here in Boston, but part of what Im writting about is how in all these years I have not been able to define this elusive sandwich beyond the pork leg, smoked ham and cheese made in a sandwich press.
Does anyone have any firsthand cuban from cuba sandwich experience? What would you say makes a perfect one?
Does anyone have any firsthand cuban from cuba sandwich experience? What would you say makes a perfect one?