(Many thanks to my brother for the photo)Though I love to explore the culinary terrain in Central Florida, I cannot do it as often as I would like. However, my family is kind of enough to allow me full range of the kitchen and this past Friday, after being stumped as to a dinner menu, I recommended Cuban sandwiches with broccoli slaw.
From what I have read, Cubans are set apart by the special bread and the unique press used to get the bread toasted and warmed. I had to just use a milk bread recipe I had made in the past for the bread though I would love to try true Cuban bread.
Working with what I had, we layered the Cuban sandwiches with yellow mustard, ham, Canadian bacon, Swiss cheese, and dill pickles (quite the international sandwich!). To get the look of the pressed bread, I used our panini press / griddle. Instead of putting in the panini grates, I simple used the griddle ones and pressed down good and hard to make that flat, crispy outside.
They were a bit heavy for me but the boys loved them so that always makes me happy. I think they tasted even better cold the next day. Who says eating in can't be an experience, too?
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