I tell you what, the DC area has nearly every cuisine and nationality represented in its restaurants, except for one glaring omission: Cuba! I’m a native Floridian, and Cuban cuisine is certainly near and dear to my heart. I confess that until I moved to another state, it never occurred to me that some grocery store bakeries didn’t have Cuban bread or that a strong cup of Cuban coffee was an art not appreciated (nor replicated) nationwide. And a good Cuban sandwich? Forget it.
So LeeLee and I have brought a little taste of the South (WAY South!) with us up here to ol’ Virginny. And now that I have a new sandwich press – purchased on Black Friday and used weekly, so I suppose it’s not quite as “new” as it once was – there’s just no stopping us from making a good Cuban sandwich any time the mood strikes.
Our version is vegetarian, of course, but it still packs a wallop. Having no access to Cuban bread up in these parts, we improvised by using the same steak rolls we used the other night (well, not the same ones as the ones we used for our buffalo tofu, but from the same package – work with me, here!). Atop these rolls, we slathered some mayonnaise, then a long pickle slice, then Tofurky peppered deli slices, then Lightlife “ham,” then several rounds of vegetarian pepperoni, and, finally, some Daiya provolone slices. Put the top on, place the sandwich delicately into the press, and five minutes later, voila – Cuban sandwiches!
I served some yellow rice alongside the sandwiches – always welcome. If I’d had a little cup of black beans, I’d really be set! But alas, sandwiches and rice were the only components on the menu tonight. We found a way to survive. ;)
:)