Alex Garcia's Cubanito
Serves 1
Recipe By: Alex Garcia
Published in: New York Daily News
6 thin slices of roasted pork (pork shank in preference)
6 thin slices of ham
6 thin slices of Swiss cheese (or other good cheese of choice)
1 teaspoons spicy brown mustard
Juice of one lime mixed with 1 teaspoon honey
Sliced pickles
A thick tortilla -- cut into rectangles (pressed hero would do)
Place all the meat and cheese inside the fried bread and top with
spicy brown mustard and lime-honey mixture. Add pickles as desired.
Press on a grill until melty, then cut each sandwich into three for
bite-size pieces.
Alex Garcia is a genius.
Instead of serving his Cubanito on Cuban bread, which would be
delicious enough, the chef at Calle Ocho piles his fresh ingredients
on fried flatbread.
That's right, it's pork plus pork plus fried bread. It equals
sandwich heaven. You can approximate the house-made bread with a
thick-cut tortilla or other flatbread, and fry it lightly in a bit of
oil, then press the whole sandwich on a grill.
Exported from A Cook's Books -- Recipe management for Macintosh
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