Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork .
As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!
Ingredients
Cuban bread
Made from white flour, yeast, and a bit of lard, this bread has a very thin crust and soft middle filled with tunnels. Cuban bread is distinguished by the palm frond placed lengthwise down its middle prior to baking, its length (almost 3 feet), and its somewhat rectangular shape.
Advance preparation
The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
Recipe notes
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