-=> Mike Powell wrote to DAVE DRUM <=-

 >  RH> And that's why I don't like KFC slaw; it's too finely chopped for me.

 > It's about the "chop" as Popeyes (and Wendy's). As long as it has some
 > "crunch" in it I'm all right with it.

 MP> Now that you mention it, I prefer it with a crunch, too.  I don't like
 MP> it near as much when it is soggy, which is often (but not always) how
 MP> it turns out when it is chopped too fine.

That's one of the (few) things I fault Jimmy John's (my favourite sub
shop) on. They julienne the lettuce for their sandwiches very finely. 
If I want to eat grass I'll go put on my sheep suit and graze the front 
lawn.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cubano Sandwich
 Categories: Breads, Cheese, Pork, Vegetables
      Yield: 10 Servings
 
      1 lb Loaf Cuban or Italian bread
      2 tb Unsalted butter; softened
      1 sm Clove garlic; crushed
      2 tb Yellow mustard
      8 oz Thin sliced Ementhal cheese;
           - about 10 slices
      1 lb Shredded pork roast; heated
           - until warmed through
           Sliced dill pickles
     10 sl Black Forest or smoked ham
     10 sl Bacon; cooked

MMMMM--------------------------TO SERVE-------------------------------
           Potato chips
           Dill pickle spears
 
  Heat your skillet or griddle:
  
  I like to use two cast iron skillets nested on top of
  one another, pressing the sandwich in between. To use
  this method, place both skillets (one on top of the
  other) over medium heat and let them heat through.
  
  If using a panini press set it to medium heat. The
  skillet or griddle shouldn't be screaming hot, but it
  should radiate enough heat to toast the bread slowly.
  
  If you aren't using the double pan method or a panini
  press, just use anything you have to weigh the sandwich
  down - a foil wrapped brick, your spatula, whatever you
  have will do.
  
  TOAST THE BREAD: Slice the loaf of bread in half
  horizontally. If you're using a skillet, you may have to
  cut the loaf cut the loaf vertically as well so it fits
  in your pan and make the sandwich in batches.
  
  Toast both halves of the plain bread, cut side down,
  until the surface is a light golden-brown. This step
  reduces the sogginess that often occurs after the
  mustard and pickles are added.
  
  MAKE, THEN SPREAD, THE SCHMEAR: While the bread is
  toasting, stir together the butter and minced garlic to
  create a schmear. Once the slices of bread have been
  toasted, spread the garlic butter onto the cut side of
  one of the bread halves. Then spread the mustard on the
  cut side of other piece of bread.
  
  LAYER THE MEAT AND CHEESE: Top the mustard side with a
  layer of Swiss cheese, followed by a handful of the
  warmed roast pork. Add another layer of Swiss cheese
  followed by a layer of pickles and the ham. Top the ham
  with bacon amd any remaining cheese and cover the
  sandwich with the other piece of bread.
  
  GRILL THE CUBANO: If you prefer really melty cheese,
  wrap your Cubano in aluminum foil before grilling (this
  is totally optional).
  
  If using the 2-skillet method, once both pans are heated
  through, lift the top pan up. Place the sandwich into
  the bottom pan and place the top pan directly onto the
  sandwich. Otherwise, weight the sandwich down using your
  preferred method.
  
  Grill the Cubano for 5-6 minutes on one side before
  carefully flipping the sandwich and grilling for another
  5-6 minutes on the other side. If you're using a panini
  press, grill for 6 minutes total, or until the cheese is
  melted.
  
  When ready the Cubano should have a flat, crispy,
  slightly dark brown, top and bottom, and the cheese
  should be melted.
  
  SERVE: Remove your sandwich from the skillet or griddle.
  Slice your sandwich according to the number of guests
  you need to serve and serve the sandwich with a handful
  of chips and a pickle or two.
  
  LEFTOVERS! Leftovers should be wrapped in foil and
  stored in the refrigerator. They may be reheated by
  cooking the same as above.
  
  By: Marta Rivera
  
  Servings 8 to 12 sandwiches
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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