Cuban Sandwich Recipe

Jeff kindly shared his secrets for what makes his Cuban sandwich, in our opinions, the best in Brooklyn. (We were addicted—and heartbroken that we might never have one again!) Now, I can assure you that I won't be the only one from Iron Chef Brooklyn making this myself! The trick, you'll see, isn't just about sourcing the right ingredients... it's also about restraint.











Bread: Pan cubano from Mas Que Pan (or whatever it's called now) at 5401 5th Ave. in Sunset Park, Brooklyn

Pork: Pork carnitas from Trader Joe's

Ham: Prosciutto Cotto from Salumeria Biellese in Chelsea (bought at Stinky Bklyn on Smith St., though)

http://www.salumeriabiellese.com/retail.html

Salami: Sopprasata was from Biellese as well

Cheese: Emmentaler cheese from Stinky Brooklyn (brand unknown)

Pickles: Trader Joe's Garlic Dill pickles (refrigerated)

Mustard: Gulden's Spicy Brown Mustard

Mayo: Duke's - the best mayo in the US (usually only available in the south), but I'd bet Kewpie brand would work great

The key is to layer and not put too much of any one thing on it. (We went with one thin layer of everything and pre-heated the carnitas before pressing.) Butter the outside of the bread (most places butter the inside, too, but I'm not a fan of that) and press in a sandwich press until the bread is crispy but not darkened.