#holidayrecipe from a #Tirgearr author #Cuban sandwich-- One Night in Havana -- travel vicariously without a passport!

Happy Holidays.  Do you enjoy travel to countries around the world? Tirgearr Publishing's City Night series offers readers delightful love stories with local flavor.  Please stay tuned for a delicious Cubano Sandwich!

 

One Night in Havana:

A desperate competition and sizzling attraction leads to dangerous desire.

New York Marine biologist Veronica “Roni” Keane is attending the Havana Bay Conference in Cuba. Tomorrow only one grant will be awarded which will provide the winner with professional recognition, resources for a project, and living expenses for two years. She hopes to continue her deceased father’s work, but smooth operator, Carlos Montoya, has won many grants in the past.

Carlos, a freelancer for the Havana Port Authority, works to help protect Havana’s reputation as a bastion of safety. As international travelers flock to the island, attracted by its 1950’s time-warp and colonial architecture, the drug business is running rampant, particularly on Roni’s cruise ship. Something’s not right, and when her scuba tanks are tampered with, Carlos brings in the military police to investigate. For her safety, he keeps her close, but he craves her body.

Their attraction leads to a fun night with a bit of kink. But Roni finds herself in more trouble than she bargained for when the criminals blame her for alerting the military police and come looking for her. Can Roni trust Carlos to protect her? Will she stay in Havana if Carlos wins the coveted grant, or kiss her lover goodbye?

Now for the recipe-- Cubano Sandwich:

 

Ingredients

Serves 8

·         1 loaf Cuban bread, sliced lengthwise

·         1/2 stick (1/4 cup) unsalted butter, softened

·         3 tablespoons yellow mustard, or to taste

·         1 1/2 pounds boiled ham, sliced

·         1 1/2 pounds roasted pork, sliced

·         1 pound Swiss cheese, sliced

·         1 cup dill pickle chips, or to taste

Preparation

1.     Assemble the sandwich

1.     Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.

2.     Wrap the sandwich in foil

1.     Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.

3.     Press and grill the sandwich

1.     Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.

2.     Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.

3.     Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.

4.     Slice and serve

1.     Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

Cuban bread
Made from white flour, yeast, and a bit of lard, this bread has a very thin crust and soft middle filled with tunnels. Cuban bread is distinguished by the palm frond placed lengthwise down its middle prior to baking, its length (almost 3 feet), and its somewhat rectangular shape. Advance preparation
The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.