Saturday, December 28, 2013
Pan Cubano: The Keystone of Good Sandwich Making
The bread is light as air with a crispy outside, which is perfect. How I detest hard and crusty bread that cuts up the roof of my mouth like a butterfly knife! It's lighter than Italian or French bread and wider/flatter.
I decided to make some this morning using the recipe from these guys, who seemed like legit Miami dudes. The list of ingredients is small but it is a lot of work. I deviated from the recipe by using Crisco instead of lard (usually don't have a lot of lard on hand) and used All-Purpose Flour instead of 50% All Purpose/50% Bread Flour (I don't know what bread flour is). Also, I sifted the flour but not sure if it really did anything.
Luckily, it turned out pretty good. As I write this, my wife is bringing home some salami, ham, and provolone. I'm going to make a pepper/pickle relish, slice up some tomatoes and onions, make a garlic-infused oil and put this baby to the test.