Cubano’s improved?

[Darryl - swazies]

Extra delicious.
Different flavours on the smoked pork but they were good and I could pick them out of the rest of the ingredients.
Got better picks tonight.
The trickiest part of this sandwich is getting any warmth to the inside of the sandwich, like enough to melt the cheese.
A couple tricks I use is to broil the inside surface first, lightly of course. I also slightly melted the cheese in that process to help........with warm inside bit. Makes a difference compared to raw white bread.

 

[Tim Campbell]

This is awesome, Darryl. I would pay $$ for that sandwich.

 

[Darryl - swazies]

Thanks Tim, it might have been good enough to charge

 

[Tim Campbell]

My wife and I play the food-truck game: "How much would you spend on that?" My top end is like $12.

 

[Michael Richards]

My wife and I play the food-truck game: "How much would you spend on that?" My top end is like $12.

I love this, my wife would roll her eyes at me, but my daughter will surely play.

 

[Michael Richards]

Darryl,
I live through you with your Cuban sandwiches, they are one of my favorites, but none else at home likes them. I want to make Pernil. I think if I do that I will be able to have leftovers to make a makeshift Cuban sandwich.

 

[RichPB (richlife)]

I am so impressed and so hungered by your pictures and description, Darryl. $12 is not enough today -- hold out!

 

[Darryl - swazies]

Thanks for looking everyone.
I post this once every couple months.......nothing really changes, maybe I can come up with a better idea next time.
I have seen the Miami version that carries an extra protein, forget what it is right now but I'm sure it's easy to find out.
I like to keep it fairly traditional but open to changes.