I haven't tried a Cuban yet, but living in the boonies I think I'd have a hard time finding the bread also. Is there a substitute out there?
Not really, French Baugette or Cajun Boulette is close but it is the lard content in Cuban bread, that lets it toast up so nicely without burning. We don't do any baking in the RV (all we have is convection mirco) so can't make our own, not that I am in to baking anyway!
Here's my recipe if you manage to snag some bread:
Fresh Cuban Bread
Butter
Yellow Mustard
Pickles
Ham (I used my sliced twice smoked ham)
Pork Loin ( I used my sliced mojo injected pork loin)
Note: I don't do Salami on my Cubans, but that is a Ford vs Chevy debate in itself!
1. Sliced the bread
2. Healthy layer of butter on bottom slice
3. Spread Yellow mustard on top slice
4. On bottom bun, Layer of Double Smoked Ham
5. Layer of Mojo Pork Loin
6. 2 slices of Swiss Cheese
7. Pickles
8. Put top Bun on
9. Rub butter all over outside of sandwich
10. Wrap in Foil
11. Flatten some with your hand
12. Put on Medium High preheated grill with weight on top for 6 minutes
13. Flip and do another 6 minutes
14. Remove foil, and grill on each side until golden brown, (2 or 3 more minutes)
15. Slice into triangles
16. Enjoy
Tip #1: If you think you are using to much butter, YOU AREN'T. The bread really soaks it up and turns it into a crispy substance that can only be described as Heaven in bread form. There was not a hit of "greasy" on these sandwiches.
Notes: The twice smoked ham over powers it a touch, so if you want more of a traditional Cuban, use regular ham. The Mojo Pork Loin is absolutely perfect for a Cuban!!!
My Mojo Pork Loin is pretty simple, I cheat and use Goya brand Mojo Crillo (available at walmart), mixed with some pineapple juice, inject the loin the night before. Make sure its in a plastic bag, A lot of the injection will make its way out, and will become a marinade, pineapple and foil pan don't get along, ask me how I know..., next day apply rub (last time I did my normal pork rub, but in future I think I will just do SPOG), smoke @225 until IT is 140, rest 2 hours in cooler, cool in fridge, and slice thin. It my absolute favorite lunch meat these days.