Todo el mundo ama un sándwich Cubano grande, caliente y gordo.

From a 2014 edition of Esquire magazine (hey, don’t judge me) comes this delight. I’m going to try it and see how it competes with The Food Lab’s version

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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