Cuban sandwiches “Sabor”

The Cuban sandwich makes a lot of sense. Two kinds of pork, Swiss cheese, pickles, mustard, pressed until melty: what’s not to like? It’s a toasted ham and Swiss with pickles. I don’t eat too many of them when I’m there, though, because I try hard not to eat meat when I don’t know where it comes from. And Cuban bread is white and spongy and I must say I don’t find it very interesting. Pressing it on the grill helps, but I like bread with a bit more character. Solution? Local pastured pork, homemade rosemary rolls, extra sharp cheddar, and homemade red cabbage-carrot pickles.

 

 

 

 

 

 

 

The rolls are now a standard around here, made with my universal dough that seems to be able to become anything at all in the bread category. Other people like to spread out, trying and mastering all sorts of different recipes for every sort of roll/loaf/crust while I am content to just shape and bake my one dough according to the desired outcome. It’s because I’m a lazy coward, no doubt, but it sure is easy. They bake in 10 minutes flat with a sprinkle of minced rosemary and maldon salt on top, and come out chewy on the outside and soft and steamy inside. It’s very hard not to just eat them all right away with butter and call it a day.