I can tell you that MUSTANG is an expert on this subject. He fell in love with them on a cruise and rumor is he has a Cuban Sandwich maker in the broadcast booth! :idunno:

The Big Green Horse is somewhat correct. I'm a big fan!!!

I learned to love Cuban Sandwiches from hanging out at old Gulfstream Park and Hialeah Race Tracks back in the 90's (preferred the ones at Gulfstream, used to get them with rice pudding - Viola!).

 

Will denote all of the venues that serve them here locally and go on a Cuban Sandwich tour. The bread used is basically a flatbread, pressed to a crispy toasted effect. The pickles do make the sandwich.

When Ruby Tuesday's first opened here in Cold Spring they had them on their menu, but they needed lots of work and eventually disappeared. The Hayloft in Alexandria offers them, but don't bother - not close.

 

I risked my life going alone to an authentic cuban restaurant in St. Thomas, V.I. while on a cruise, but that one was toooo spicy for my liking. Until I find one better, I'll stick with the ones that I enjoyed for years at Gulfstream Park.

I know I have had one in N. KY./Cincinnati, but I can't remember where. Perhaps at Virgil's in Bellevue? Surprised I can't remember where I had it because it was delicious.

 

EDIT: Yes, it was at Virgil's that I had the Cuban. I checked their menu online and there it was. If you haven't been to Virgil's, go there. Excellent!!

 

Bellevue Bistro also has an excellent Cuban Sandwich. I highly recommend that place if you are ever down there again.

Skinny Legs in Bellevue makes a Cuban Sandwich as well. It was good, but not great.

First you have to get some real Cubans.

Don't overcook them and slice them thin.

This thread inspired my tailgate meal this weekend.

 

This thread inspired my tailgate meal this weekend.

 

[ATTACH=CONFIG]37480[/ATTACH]

I am 50 kinds of jealous. That looks amazing.

^ Agreed.

I injected a 6lb pork butt with a mix of 1/2 cup apple juice, 1/4 cup apple cider vinegar, 1/4 cup sunny delight.

Rough cut an apple and an onion. Tossed them in the crock pot. Put the pork on top of that. Set for 8 hours slow cook.

Pulled it all apart the next day.

 

Got three big french loafs, 1 1/2 pounds Virginia ham, 1 pound of baby swiss, a big jar of dill pickle slices, and spicy brown mustard/mayo mix.

 

Smeared it with the mustard mix, top and bottom. Layered ham, cheese, pickles, pork. Closed them up and sprayed them with olive oil. Put 3 layers of foil on my grill. Sat them on there and put my big wooden cuttin board on them for a weight. Flipped after about 10 minutes. Cooked another 10 and cut them up.

 

There was nothing left.

Looks good. I hate dill pickles, can I use sauteed onions or sauerkraut instead?

Looks good. I hate dill pickles, can I use sauteed onions or sauerkraut instead?

 

I would think kraut would be great. It would provide the tartness that the pickles bring.

Looks good. I hate dill pickles, can I use sauteed onions or sauerkraut instead?

 

Man...you hate dill pickels? Sometimes I think I could eat a whole jar of dill spears in a single sitting if I didn't watch myself. Just out of curiosity, what is it that you don't like about dill pickels if you like sauerkraut? They're fairly similar, in my book.

I don't know if I can put my finger on it, but it is something I don't understand either. I like kraut, I like salt & vinegar chips, I eat vinegar on my greens, but I just don't like the taste of a dill pickle. I've had lots of people tell me dill pickles and salt & vinegar chips taste the same, but they don't to me.

I don't know if I can put my finger on it, but it is something I don't understand either. I like kraut, I like salt & vinegar chips, I eat vinegar on my greens, but I just don't like the taste of a dill pickle. I've had lots of people tell me dill pickles and salt & vinegar chips taste the same, but they don't to me.

 

Well a person's taste is a person's taste. But wow would I be sad if I couldn't eat dill pickles any more.

I like sweet pickles

I injected a 6lb pork butt with a mix of 1/2 cup apple juice, 1/4 cup apple cider vinegar, 1/4 cup sunny delight.

Rough cut an apple and an onion. Tossed them in the crock pot. Put the pork on top of that. Set for 8 hours slow cook.

Pulled it all apart the next day.

 

Got three big french loafs, 1 1/2 pounds Virginia ham, 1 pound of baby swiss, a big jar of dill pickle slices, and spicy brown mustard/mayo mix.

 

Smeared it with the mustard mix, top and bottom. Layered ham, cheese, pickles, pork. Closed them up and sprayed them with olive oil. Put 3 layers of foil on my grill. Sat them on there and put my big wooden cuttin board on them for a weight. Flipped after about 10 minutes. Cooked another 10 and cut them up.

 

There was nothing left.

 

That sounds fantastic and I may try that recipe at my next tailgate. However, no Cubano Pan. Spicy brown musturd/mayo mix? Virginia ham? Olive oil? That's not a Cuban sandwich.

 

That's like making Eggs Benedict, Serrano Ham, Bulldog Gravy with white wine, and croissants and calling it a country breakfast. :jump: