
Cuba has been a destination for Canadian tourists for many years and soon it seems our American cousins will be able to rediscover the charms and allure of its flavours. Cigar smokers from around the world light up a Havana cigar with unbroken expectations of quality and taste. The people are warm and inviting to all visitors, its beaches crystal clear, and the rum smooth and sweet, ideal for sipping straight or with a little ice. Amongst all this charm and beauty the cuisine of Cuba pulsates with excitement reminiscent of the music filtering from the nightclubs of Havana.
Long
before the wonderful Carl Casper from the movie Chef
immortalised the Cuban sandwich with his food truck, workers in the
cigar factories and sugar mills brown bagged this sandwich to their
work stations. By the 1860s the cigar factories of Key West, Miami
adopted the delicious Cuban sandwich with their immigrant workers.
Historian
Loy Glenn Westfall had said the sandwich was “born in Cuba and
educated in Key West.” In April 2012, the Historic Tampa Cuban
Sandwich was designated as the signature sandwich of the city by its
council.
This
signature sandwich found a dance partner in the Medianoche (midnight
sandwich), and although the ingredients are almost the same one major
difference sets the Medianoche apart. Instead of Cuban bread, or in
some cases Panini bread, the Medianoche is made with a lighter and
fluffier egg bread. Midnight was not only in its name; it was also
the time this lighter version of the Cuban made its appearance in
Havana's nightclubs. Dancers and party revelers began to feel a
little hungry after gyrating and negotiating the dance floors so
something lighter but equally delicious came to the rescue.
Now
it's up to you to try either or both and let your taste buds salsa
away.
Cuban
Sandwich
roasted
pork such as tenderloin, sliced
honey
ham, sliced
Swiss
cheese, sliced
sweet
pickles, sliced at length
Cuban
bread or panini rolls
Sauce:
1/3
cup grainy mustard
1/3
cup yellow mustard
1/3
cup dijon mustard
1/2
stick unsalted butter, melted
1
tbsp rum (optional)
Slice
the bread at length, spread mustard mix on both sides of bread.
Layer
roast pork, ham and cheese, then top with pickle.
Using
a pastry brush, brush both the top and bottom of bread with butter,
then place on grill.
Serve
with a cold glass of beer.
Midnight
Cuban
roasted
pork such as tenderloin, sliced
honey
ham, sliced
Swiss
cheese, sliced
sweet
pickles, sliced at length
egg
bread
Sauce:
1/3
cup grainy mustard
1/3
cup yellow mustard
1/3
cup dijon mustard
1/2
stick unsalted butter, melted
1tbsp
rum (optional)
Spread
mustard mix on two slices of bread.
Layer
roast pork, ham and cheese, then top with pickle.
Using
a pastry brush, brush both the top and bottom of bread with butter,
then place on grill.
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