Over at Good Magazine, it's Sandwich Week, when the site reveals results for each state's official nominations.
bread reigning most important:
"The sandwich must
be built with good Cuban bread (made with lard) and then flattened in a
hot press (plancha). Don't waste time on impostors made with
thick French or Italian bread. The bread should be crisp on the outside,
with some give, and soft and buttered on the inside."
I'm just starting to explore bakeries -- asking locals where to go for Italian, French, Brazilian, and Colombian bakeries, among others -- and I've ended up sampling a lot of bread lately.
That brings us to the innards. Miami Dish writes:
"Inside, there should be striated layers of Swiss cheese, ham, and roast
pork. The layers of meat should be generous. In Tampa, they add salami,
perhaps due to the Italian influence. Pickles and mustard add zing. Some
purists refuse the mustard, but I always ask for a little."
Sounds delicious. And might inspire this afternoon's lunch. Yet, it's rare in these parts to hear about great Cuban sandwiches. Is the Cubano Broward's official sandwich?
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