Re: The Great Cuban Sandwich Smackdown
The secret is the mojo for the roast pork. Use lemon juice, crushed garlic (in a mortar and pestle) and olive oil, and let the pork soak all night before roasting.
Don't use pan de agua (a form of Cuban bread made with no lard) use pan frances (French bread) instead, that's what the Cubans call their premium bread, to distinguish it from pan de agua, which is of lower quality and price.
A hot waffle press is not necessary, but toasting it in the oven until the Swiss (or provolone)cheese just starts to melt will do the job.
Buen provecho.