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Recipe from: Alex Garcia, Published in New York Daily News
Servings: 1 sandwich
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.
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
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.