Posted on 01/13/2021 10:48:35 AM PST by mylife
Love it.
https://photos.clevescene.com/the-25-sandwiches-best-sandwiches-in-cleveland/?slide=1&banter-6
Yes, the Runza is classic, as well. Legend has it that both the Reuben and the Runza were “invented” in Nebraska.
A sandwich so tasty, they wouldn’t even show it to us! Awful!
Way better and looks about right!
My 5 favorite sandwiches
1. Gyro.... Just a fabulous taste combination between the meat, tzatziki sauce, pita bread, tomato and onion
2. Cuban steak sandwich.... You have to be a Miami boy to appreciate this one..... The secret is the combination of fried onions and fried potato slivers along with lettuce and tomato, and delicious palamina style skirt steak
3. Pastrami on rye with mustard.....Jews and Blacks can’t both be wrong!
4. Crabcake sandwich..... Maybe the only thing Maryland is good for?
5. Turkey club.....All American diner classic...better with potato salad than fries
There is a place in Brooklyn I use to go to called Brennan & Carr. They have the best roast beef sandwich in the country, bar none.
...the same elitists who stand in line at Franklin’s WHENEVER they’re here in Austin.
that looks good too-
There are so many lawyers there that they need something to indict.
-PJ
I love the Cuban sandwich I make from scratch here in Indiana (including home made Cuban bread). You can take the girl out of Florida, but you can’t take Florida out of the girl!
Sharing honors for the Number One spot are the various Bar B Q sandwiches where the meat is cooked out back in large cookers which smoke and heat the meats. After thosw two top Sandwiches, the humble BLT is second.
Since you didn’t say it was your mom’s secret family recipe, can you share how you make it? too expensive for me to fly to Miami every month to get a sandwich...
Georgia didn’t even get a full sandwich, just a biscuit!
Good! they are pissing me off!
solid choices.
solid choices.
Sure. First I watched this video.
https://steves-kitchen.com/cuban-bread/
Then I also found this recipe:
https://icuban.com/food/pan_cubano2.html
They are pretty much the same. The biggest things are the lard and the bread flour. Key ingredients.
I roasted my own pork with salt pepper and cumin. Used deli ham from the grocery, and a nice Swiss cheese. For dill pickles I found the ones I like best are the Boar’s Head kosher dill half cut pickles which I slice lengthwise. I use a mixture of stone ground mustard and classic yellow mustard on the inside of the top and bottom.
Assemble everything and then use a panini press. If you don’t have one (I don’t), then you can put the sandwich on a hot skillet that has a bit of lard melted on it, use another pan to press down on top of it.
When I used to go to Cuban restaurants in Florida, the sandwich was often served with black bean soup or black beans and yellow rice. I’ve also served with a Cuban style salad that you can find recipes for on the internet.
Scrumptious! It’s truly a labor of love! That recipe makes several decent sized loaves of bread. Hubby and I often split them, and freeze the extras till the next time!
Do you have to use lard or could butter substitute?
Lard, you can find it in Hispanic markets called manteca.
I grew up in Ohio. I remember as a kid eating open-faced roast beef with brown gravy. It was fabulous.
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