In the latest installment of its series “Eater Elements,” Eater breaks down the Cuban sandwich, or Cubano, at Versailles in Miami’s Little Havana—which you may recognize from Jon Favreau new film Chef. The traditional Cuban restaurant hasn’t change” its Cubano since 1971, proprietor Felipe Valls Jr. tells Eater.
The sandwich begins with fresh-baked Cuban bread—a white bread made with a bit of lard—that’s airy and ”grills flat and becomes dense,” explains Valls. The bread is layered with a line of yellow mustard, roast pork that’s been marinated and slow-roasted for a few hours, deli-style pickle chips, imported Swiss cheese—”the most important element”—and sweet-glazed bolo ham.
This is sandwich artistry at it’s finest.
Here’s some more stuff we loved from today:
Do you know your tsukemono? A guide to Japanese pickles [Serious Eats]
Can farmed fish feed the world without destroying the environment? [NPR]
Red gold: farming saffron in Sardinia [Modern Farmer]
Lamb, slow-roasted the Moraccan way, without the barbecue spit [NYT]
A brief history of Red Lobster’s cheddar bay biscuit [Thrillist]