Cubano? This is weak I know.... Ive been busy an i'll add more

The Cuban...The problem here! South Florida should be a food mecca, according to my friend and mentor Mr. Cheffrey, http://www.cheffrey.com/index.html. http://cheffreys.blogspot.com/ however there is in fact a slight problem an that simply is its a tourist destination. Unfortunate as it is, growing up in a "tourist destination" myself, good food is hard to find. The fact is the off season is so bad people need to bank during the prime so food is never consistent. How old is it? Is it covered in Cajun season ? Is the god damn Mahi that's swimming right outside from Florida or half way around the world? Every restaurant has to serve Italian to please the new yorkers so then you end up with the worst combination of food and man South Florida food is a train wreck! How does the Cuban Sandwich fit in to this ranting, well it stays true to its area and its damn good. There is a thousand different ways to make it but the main ingredients are.....Sweet Ham, Roasted Pork, Pickles, Mustard and Swiss Cheese.Some say salami is on it but this is going back to my original rant too much New Yorker influence! Now ill tell you a little about the history if your still reading.....In Cuba shes known as the mixto. It is served in cafes, coffee shops an stands and being only 90 short miles from key west to Cuba it made its way here quick. It became a tradition when Cuban cigar makers came to Florida and brought it with them. Tradition stays the same here an they're still makin them all sorts of ways hot or cold but the one thing everyone agrees on (i'm finding) is the cuban bread and thats why im typing this, everyone needs to try this bread! So here we go lets make a Cuban. Keep in mind im from northern Michigan so results may very.

Mojo Marinade
1 C fresh orange juice (not pasteurized)
2 cloves garlic
1 C olive oil
1 pinch oregano
1 whole black peppercorn
1/2 lb of Sweet ham
1/2 lb Baby Swiss
kosher sandwich pickles
yellow mustard

Marinade and roast pork. Pull the pork apart with your fingers till its bite size. Bring ingredients to room temp (so they are all hot before the bread burns). Butter Bread, assemble and smash on griddle. The idea is that your infusing all these flavors into each other by smashing it ! Don't hold back. As far as a griddle im going to use my cast iron pans as a make shift griddle plus they have the smashing weight im looking for. if you have a electric griddle great. If you have a George Foreman then your off my blog... seriously your done.