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. ;)
:)
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