Torta Cubano

One of the best features of Pro's Ranch is that you can get a great breakfast or lunch there. Grocery shopping as gustatory adventure is my idea of a good time. The last time we were there we had a Torta Cubano--a Cuban Sandwich. This tasty combination of cheese, roast pork and ham is truly delicious.

In case you want to make it yourself, I offer David Rosengarten's version for your delectation.

TORTA CUBANO

(1 sandwich)

1. 1 tablespoon mayonnaise
2. 1 tablespoon prepared yellow mustard
3. 1 Cuban Sandwich Loaf or any French or Italian hero bread that's about 8 inches long)
4. 4 thin slices Swiss cheese
5. 4 thin slices boiled ham
6. 2 slices dill pickle (lengthwise)
7. 4 ounces thinly sliced roast pork
8. 1 1/2 tablespoon softened butter

In a small bowl, combine mayonnaise and mustard. Set aside.

Cut the ends from the bread, then split lengthwise into two halves. Layer fillings on one half as follows: half the mayonnaise/mustard, 2 slices of the cheese, the ham, pickles and roast pork and the remaining 2 slices of cheese. Spread the remaining mayonnaise/mustard on the other half of the bread. Close the sandwich.

Heat a large cast-iron skillet over medium heat. Brush the outside of sandwich on both sides with butter. Place sandwich flat side down in skillet. Using another heavy skillet, press straight down on the sandwich to flatten it. Place a folded kitchen towel in the top skillet while pressing if it gets too hot. Press until roasted, about 2 minutes. Flip and press the other side to toast, about another 2 minutes. Remove. Cut at the center on an angle. Serve immediately.

The key to getting this sandwich right is the bread. If you buy the bread don't get rolls that are dense. The classic Cuban sandwich bread is fluffy inside, with a little crackle in the thin crust. If the bread isn't freshly baked, it is best to recrisp it in a 350 degree oven for two to three minutes. Of you can make your own using the following recipe.

CUBAN SANDWICH LOAF

(makes 8 rolls)

1. 5 3/4 cups bread flour, plus extra for handling dough
2. 1 cup minus 1 tablespoon water
3. 1 tablespoon rapid-rise (instant) yeast
4. 2 tablespoon sugar
5. 1 tablespoon kosher salt
6. 2 tablespoons olive oil, plus extra for greasing bowl and pans
7. Cornmeal for dusting
8. Handful of ice cubes

Place the 5 3/4 cups flour, the water, yeast, sugar, salt and the 2 tablespoons of olive oil in the large bowl of a standard mixer fitted with a dough-hook attachment.

Mix the ingredients on very low speed until they are well combined. Increase the mixer speed to medium-high and mix the dough until thoroughly kneaded, about 8 minutes.

Lightly grease a large bowl with olive oil. Remove the ball of dough from the mixer bowl to the oiled bowl. Cover the bowl and place it in a warm spot until the dough ball has doubled in size, about 1 hour.

Lightly flour a rolling pin and a countertop with extra flour. Remove the risen dough to the counter. Using the rolling pin, flatten the dough to expel all the gases that have developed inside.

Using a knife, divide the large dough ball into smaller dough pieces so that each is a little larger than a baseball. You should have about 8 pieces. Place the pieces on the countertop so that they are not touching each other. Cover the with a damp cloth and let them rest for 15 minutes.

Sprinkle another part of the countertop with flour and lightly flour your hands. Roll your palms over the pieces of dough and move them in a back-and-forth motion to shape the dough pieces into 6-inch-long cylinders. Continue until all the rolls are shaped. Place the shaped rolls on a cornmeal-dusted baking sheet about 2 inches apart. Cover the rolls with plastic wrap and let them sit until doubled in size, about 1 1/2 hours.

Place a baking stone on the center oven rack. Place an overproof baking pan on the bottom of the oven. Preheat oven to 425 degrees.

Dust a pizza peel with cornmeal. Place 4 of the rolls on the pizza peel at a time. Use a razor blade or a serrated knife to score the top of each loaf lengthwise in a straight line down the center, cutting them approximately 1/2 inch deep. Spray the loaves with water using a spray bottle. Carefully toss some of the ice cubes into the overproof pan in the bottom of the oven. Use the peel to slide the loaves onto the baking stone and immediately close the oven door. Repeat these steps again until all of the rolls are in the oven.

Bake the rolls for 15 minutes, or until they are light golden brown.(They should have an internal temperature of about 200 degrees) Using the pizza peel, remove the loaves from the oven and allow to cool completely before serving.