Cuban Fingers Food
CUBAN FINGERS
Part of the fun of Nashville is the occasional encounter with the music community-Martina at the supermarket, Keith at the sushi bar, Kenny at the gym, Wynonna doing lunch, or Mr. Prine waiting in the school car line. Nashville is good about giving Grammy winners, hit songwriters, and all who keep the music playing plenty of space for living their regular lives. Over at Min's, we enjoy the occasional drop-in visit by the Malo posse, the charming sons of velvet-voiced Raul Malo. We shoot the breeze about Dad's latest album, fast cars, and food. No luck getting any Cuban secret family recipes, but the boys have kindly offered Dad's autograph on our Mavericks and Raul Malo CDs. Listening to Raul gets us hungry for Cuban Fingers, Miami's favorite crusty pressed sandwiches. We fill them with Ultimate Cheater Pork Loin, or sometimes leftover cheater brisket or beef round roast. Cuban bread is extra crisp on the outside and very tender on the inside, so it's easy to flatten. Cut the sandwiches into neat fingers for parties.
Yield makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- CUT the bread into four equal pieces with a serrated knife. Slice each piece in half lengthwise. Brush the insides with butter and place them on a baking sheet.
- TOAST the bread, buttered side up, under a broiler or in a toaster oven until lightly browned.
- PILE the four bottoms with the pork loin, ham, pickles, and cheese. Add the tops and flatten the sandwiches with the bottom of a skillet, a spatula, or your hand.
- TOAST the sandwiches in a skillet or sandwich press over medium heat until lightly browned on both sides and the cheese is melted. Press the sandwiches occasionally while cooking. Cut into 1-to 2-inch fingers.
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