The Cuban Sandwich

Apropos of nothing, I'd like to begin this article by saying that if you wear a Che Guevara shirt, you should be kicked in the spleen. I don't feel like getting into that much more, but suffice to say, every Cuban-American knows that. One other thing every Cuban-American knows is the pleasure of the Cubano, a sandwich invented and popularized by Cuban exiles in Miami and Tampa. The cigar factory workers used to take a wrapped-up Cubano to work in the morning, and eventually Italian immigrants came in and put their spin on it. Like all of the best American food, it's the product of a mix of cultures. And as far as equipment goes, you can't get much simpler than a Cubano. It's a flat, hot surface, a heavy object, and a knife if you're feeling fancy. It's hard to screw up, unless you wear a beret, a crappy beard, and an iconic douchey countenance.

The Setup

1 loaf Cuban bread (see notes below)
1/2 lb thick-sliced roasted pork (homemade or deli)
1/2 lb sliced glazed ham
1/4 lb sliced Swiss cheese
Unsalted butter (room temp.)
Olive Oil
Dill pickles
1/4 lb salami (Optional)

- I'm not kidding when I say that you really, really want to get a good Cuban loaf. I know it looks like French bread superficially, but French bread makes a horrible Cubano. If you're in Chicago, you can get Cuban bread at Artemio's, on Sheffield just south of Irving Park. If you're in the burbs, La Dulce Vida Bakery, in Elgin, not far off of Randall Road, serves a good loaf themselves. Cuban bread resembles a French loaf, but it's flat on top and bottom, which makes a lot of difference for our purposes. Get the good stuff.

- I say that salami is optional. This is the aforementioned Italian difference - add salami and serve it on an egg-based bread, and it's called a medianoche, which is a nice way of saying drunk food. And damn if it isn't.

- This is a pressed sandwich. You could buy a grill press from Crate and Barrel, but it'd be expensive and not as effective as you think. There's a much better, much cheaper solution to be had - a landscaping brick from Home Depot. It costs 68 cents, lasts forever, and you can keep it outside. Wrap it in fresh foil every time you use it, and you've got a foolproof (and bulletproof) kitchen tool.

- If I see you call this a panini, or if yours has those telltate panini-press marks in it, then you are hereby kicked off of this blog. Granted, it will cut our readership in half, but you don't treat a Cuban classic like some weak-ass Panera Bread lunch special for bored housewives and men who do Yoga.

Cooking

1. Cut the bread into 8-inch sections and slice through.

2. Butter both of the inside halves. Heat your cast iron pan over medium.

3. Assemble the sandwiches, placing pork, ham, salami (if you're using it), cheese, pickles, and mustard. Or do it whatever way you want - ham, cheese, pickle, pork, toothpaste, for all I care.

4. Drop a tablespoon or two of olive oil (or oil and butter, if you prefer) in the heated pan and tilt pan (carefully, it's hot) to coat bottom with oil.

5. Place the sandwich in the pan and press it down with the wrapped brick. Make sure to place it straight so it doesn't push the sandwich apart.

6. Cook 1-2 minutes, flip, smash, and cook another 1-2, adding oil if the oil has been absorbed. The bread should be nice and golden brown, and the cheese should be melted ever so perfectly. Hot damn, son, you are about to have one fine sandwich. Do a little dance if you feel up to it.

7. Remove the sandwich, maybe wrap it up in wax paper if you're feeling fancy, and slice diagonally into two triangles. Serve with some chips (potato or plaintain) and a cold Ironbeer or cola.