In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
The Cubano at the relatively new Union Bear in Dallas doesn't leave a lot to be desired for the Texas tastebud. The jalapenos make sure of that. And while the Cuban sandwich purist may argue that the cheese is untraditional and their ham comes from the wrong part of the pig, well, you'll stop caring after taking a bite.
Sweet, house-cured ham (they use pork butt) takes an authoritative lead role in chef John Kleifgen's sandwich ($12), as is the case with just about any Cuban, though the pickled jalapenos give it a distinctiveness all its own. The spicy calabrese salami adds a deep meatiness to the rest of the components. A couple slices of melted provolone and a tart, crunchy house-made pickle slice also manage their way in between the two halves of the French-style bread. For good measure, they throw in an extra pickle spear on the side.
If you pony up the extra $2 for a side of Union Bear's seasoned and salted Belgium Frites, don't even worry about asking for ketchup. They come with an aioli dipping sauce that Heinz doesn't stand a chance against. Plus, if you get the fries along with the sandwich, you'll find you've got a meal fit for two. That is, unless you decide you're going to want to eat the other half later. We wouldn't blame you.