A Cuban is my favorite sandwich. It's amazing how such a simple sandwich can be so unbelievably good. Of course, it's only as good as the ingredients on it. I've had some that left something to be desired, and others that I imagine are but a taste of what's to come after this life. And of course the pork roast is the foundation of a good Cuban sandwich. So, I'm sitting here wondering what would the same pork roast, flavored with traditional Cuban spices and brine, taste like if it weren't just roasted, but smoked.......
Hmmmmm, thoughts anyone?
I just had one that had smoked pulled pork in Gatlinburg while on vacation. It was awesome. My wife had it one night then we both had it the next time we went. It was a great place called three jimmys. Great ribs too.
It's a GREAT place. The service "might" be a little slow, but I don't mind that because they are hustling and working hard and the food is good - comfort food. Which I think is great. ( well, it goes beyond comfort food, they had chile lime cole slaw that I would kill for ;-) and of course smoking their own!
That's a good recipe and if you read the comment section of his video people say it's the real deal Cuban bread.
I personally... Would make a preferment by using half of the flour and an equal amount of water with just a pinch of yeast and let it ferment at room temperature over night. The next day I would add the remaining ingredients and mix it together. Then allow it to proof and then bake it. Long slow fermentation greatly improves the taste of your bread and it extends the shelf life of your loaves too.
Breadhead...
Last edited by Breadhead; August 7, 2015, 11:17 AM.
The King Arthur Flour site has a Cuban sandwich recipe, with the bread. May not be totally authentic, but close. For a more detailed discussion of the bread and alternatives (the suggest Jimmy-Johns loaves) see the Three Guys from Miami web site. They should know; lots of interesting recipes there. It's a long link, try this or Google: http://tinyurl.com/nzejgnw
I know it's communism, but I use either white hoagie rolls or French bread. Works very well, though obviously not authentic. I will say that, though a sandwich press works good enough, Alton Brown's method of 2 cookie sheets loaded with bricks in a 500 degree oven makes for a much crispier and more authentic sandwich, albeit more headache.
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