Tips and tricks for making the best sandwiches at home.
I've penned—er, typed—my thoughts regarding pork belly on more than one occasion on this very blog. But for the purposes of this specific post, I'll give you the Cliff's Notes version: it is nothing less than the most perfect gift bestowed upon humanity of all time. And Logan Square gastropub and critical darling Longman & Eagle serves up the goods in sandwich form via their rendition of a different south of the border favorite: the Cuban sandwich.
Longman takes a few liberties in crafting their pork belly cubano sandwich ($11). The combination of pork and ham slices remain, but the Longman sandwich strays just slightly from the typical assemblage from there. Rather than Swiss cheese, Longman uses Fontina, a light Italian-style variety made from cow's milk. Dijonnaise substitutes standard-issue yellow mustard, which is spread over freshly baked bread from neighboring French bakery La Boulangerie. And instead of pickle slices, Longman opts to garnish its sandwich with pickled zucchini slices, which have a lighter, sweeter taste than the regular pickles. The end result is a melty, meaty mix of flavors that's worthy of a potentially hour-long wait to sit down.