Posted by Nick Kindelsperger, March 24, 2008 at 4:30 PM
In my family, Easter means a big old ham and lots of leftovers. When the parents hugged us goodbye they sent us on our way with much more ham than a normal person should eat. Instead of just going with the regular old ham sandwiches, we decided to try our hands at the Cuban sandwich. I know there are lots of rules, and I was initially was leery about approaching a sandwich as contentious as this one. Hell, even poor Howie of Top Chef fame (remember him?) got crucified for not pressing his interpretation of the sandwich down.
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Posted by Adam Kuban, March 6, 2008 at 5:00 PM
Monday was a croque monsieur. Tuesday was a ham-and-brie-and-apple sandwich. Yesterday we went vegetarian with a goat cheese, artichoke, and tomato sandwich. Today we're back on the pork tip. Sorry. We're like junkies here at the Serious Eats office. The Catskills Cubano recipe called to us from the pages of this week's featured cookbook, Panini Express, and we couldn't resist. I'd been wanting to make a sandwich on ciabatta to see how it reacted in our new panini press, and this one was pretty darn simple, with no pre-press prep other than chopping some peppers. From there, it was a simple matter of layering on pork and cheese.
The book's author, Daniel Leader, named this a Catskills Cubano in honor of the region in which his bakery is located. It's a slight variation on a traditional Cuban sandwich, in that he calls for pickled jalapeños instead of regular pickles and he uses serrano ham or prosciutto instead of the the more common cured ham used. We riffed on this one a little more, subbing in Hatch green chiles.
Win 'Panini Express'
If you're just now tuning in, you should note that we're giving away five (5) copies of this book here on Serious Eats this week. More details on that here.
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