You’ve got to love a food underdog like the cubano, the Cuban sandwich made with pork, garlic, cheese, pickles, and more garlic. It was yards ahead in the pressed sandwich race, and miles ahead in the lust for pickles, and yet here it is in last place.
Ed Levine, the founder of Serious Eats, and his disciplined team of editors researched the cubano, canvassing the country, eating as many as they possibly could, and more than any doctor would recommend, until they came up with their own version -- the cubano mixto, which controversially calls for blade-end pork chops. Their hard work pays off with a sandwich that’s salty and tangy and just gooey enough not to feel indulgent.
For Serious Eats, the book, Ed and the gang repeated this exercise for many classic American foods -- hot dogs, burgers, doughnuts, and barbecue – giving us a travel guide and cookbook in one. Merrill and I are now in San Francisco, the book dog-eared and ready to lead us to monumental waffles.
Adapted from Serious Eats by Ed Levine
Makes 4 sandwiches
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now