Savory Cubano Sandwich


When I lived in New York City, years ago, I did not cook. But I knew where to eat.
At least every other week I would jump on my Harley and drive from my apartment in the East Village up to a Spanish diner on the upper west side. I always ordered the same thing: a Cubano sandwich, pressed thin with pork and cheese and a cup of regular coffee, made with steamed milk. So, today, I have a modified version of that sandwich.
Buy a nice loaf of soft crusted Italian bread. Cut some slices on the diagonal and fill them with roasted pork loin, provolone, roasted red peppers, sliced sweet gherkins, arugula and mustard. Brush olive oil on the outside of the bread and slip it into the panini press.
Someone check to see if the espresso is done…..
Buena comida, buena vida!


2 thoughts on “Savory Cubano Sandwich

  1. I use ours all the time. And yes, the textures are very prominent. The thick, crisp outer bread and the warm meat, cheese and veggie center…..the sky is the limit when it comes to creating a tasty panini. I can’t wait to see what you make!

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