Tuesday Treats & Titles: Under the Cubano Moon

I’m still celebrating the release of UNDER THE ASSASSIN’S MOON. So…when it came time to pick a recipe for today, I considered something Brazilian, since the bulk of the story is set in Rio de Janeiro and the Amazon jungle. I even mention some Brazilian food in the book. However, the heroine is 1/2 Cuban and the granddaughter of Cuban immigrants. And I happen to really like Cubanos. I won’t get into the discussion of whether these delicious sandwiches are traditional Cuban or a creation from South Florida. Don’t care. They’re good. Also, I lean toward the Miami version rather than Tampa, because I’m not a fan of salami. Anyway…

YIELD: Makes 2 sandwiches
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes

2 (8- to 10-inch) sections Cuban bread, split open horizontally (see note)
4 tablespoons yellow mustard
6 ounces sliced Swiss cheese
6 ounces thinly sliced dill pickles
8 ounces sliced honey ham
6 ounces leftover Cuban-style roast pork
4 ounces sliced Genoa salami (optional; see note)
2 tablespoons butter

1. Preheat a panini press or a large cast iron skillet or griddle over medium heat. Lay bread, open side up, on a work surface and spread the bottom and top halves with mustard. Layer bottom and top halves with Swiss cheese. Working only on bottom halves, layer on all of the pickles, ham, roast pork, and salami (if using). Close sandwiches, pressing gently.

2. Butter top and bottom of panini press and press sandwiches with moderate pressure until crisp on both sides, about 8 minutes. If using a cast iron skillet or griddle, melt half of butter in pan and add sandwiches. Use a second pan to press on them as the first side crisps. When crisp, flip sandwiches, add remaining butter, swirl to coat, and continue cooking while pressing until crisp on both sides, about 10 minutes total. Slice sandwiches in half diagonally and serve immediately.

Special Equipment
Panini press or 10-inch cast iron skillet or cast iron griddle

Cuban bread is a soft white bread made with lard. Look for it in Latin bakeries or groceries. If unavailable, use any not-too-crusty, soft white rolls, preferably with some lard or fat baked into them. Salami is a traditional ingredient in Tampa-style Cuban sandwiches, but can be omitted. In a pinch, you can use Italian bread, so long as it isn’t a hard crust.

For step-by-step instructions and a very entertaining description of how to make a Cubano. CLICK HERE. As I mentioned above, Izeta Cordero, the heroine of UNDER THE ASSASSIN’S MOON, is half Cuban and was raised by her grandparents. Even though she’s a CIA operative, in the quiet times beween assignments when she’s curled up at home on the Outer Banks, Zeta would definitely make herself a Cubano. And trust me, Brody thinks these hit the spot. They can even make them when they’re motoring around on The Moonstruck. You’re new and improved copy is only one click away. Just put your mouse on any place I mention the title or there’s a pic with book cover and click to see what on-line booksellers have it available. only have to wait one more week to read their story. Just click on the cover to pre-order it now from Amazon!

Do you have a favorite warm sandwich? If so, share with the rest of us!


About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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2 Responses to Tuesday Treats & Titles: Under the Cubano Moon

  1. Latesha B. says:

    Another goodie for me to try out. My mouth was watering as I read this description. Thanks, Silver.

    • Silver James says:

      You’re welcome! I miss my Florida trips because we ALWAYS indulged in both the 1905 Salad and in Cubanos. In fact, down there, some of the best Cubanos around come from Publix grocery store’s delis! LOL Give it a try and let me know if you like it. Yummy sammich and rankis right up there with a muffalata as far as I’m concerned. 😀

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