…with a Cuban Sandwich. It all started so innocently at my local H-E-B. Eyeing me from across the checkout aisle was the new Bon Appetit magazine with some juicy looking ribs on the cover, but it wasn’t the ribs that made me fall in love, no, no, it was a Cuban Sandwich with Zucchini Pickles recipe from their Reader’s Favorite Restaurant Recipes section. I love Cuban Sandwiches and have been dying to try one at home. Reading the recipe I knew that this was going to be a serious committment on both our parts and let’s just say this was an intense relationship 
from the start. First, you have to make the brine and then “cook” the pork in the brine for two days AND do the zucchini pickles which drain in a sink for two hours and then need time to “pickle” themselves.
from the start. First, you have to make the brine and then “cook” the pork in the brine for two days AND do the zucchini pickles which drain in a sink for two hours and then need time to “pickle” themselves.
As with any start of a relationship, I’ll admit I was a little nervous. With all this waiting and brining and waiting some more, would this be the Cuban sandwich of my dreams? It got down to our official date night last night and you have to roast the pork for 45 minutes and then let it rest an hour, quite the diva isn’t it?
Finally it came time to assemble the sandwich and I really did look at it and say “ok buddy here we go!” how lame am I right? I bit into the sandwich and thought…”yeah it’s pretty good but not as delicious as I had dreamed in my head,” isn’t that how all relationships are? 
😉
😉I can’t find the recipes online (see how demanding this relationship is!?) so have posted both recipes below. If you are willing to make this effort for a sandwich, not a holiday meal a sandwich, then try it. It was good but the best part of it was the Zucchini Pickles, yum!
I’m moving on to a new Cuban sandwich recipe so if you have a favorite for the love people share with me!