Yikes! That’s enough food for a small family! 
I dislike the mustard that seems to be part of a proper Cubano.
not sure I ever had one with mustard here in NYC. It feels like something that happened to the sandwich after it migrated wih the Cuban diaspora to America. You can always ask them to leave it out!!
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I will, if I ever return to Miami, and next time I order one in Toronto!
I’ll take my gravy on the side thank you
(Why why why are soggy bread and soggy fries attractive to anyone vs having the ability to dip)
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This is what a Francesinha in a smart place looks like in Portugal… Easier to manage but still quite filling (it’s intended as a full meal in itself)
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Not a fan of bread in soup?
If the fries are freshly cooked they should still be crispy enough. And sometimes the sauce is good enough for soaked over dipping. See NOLA style BBQ sauce
This is what my Francesinha in Porto looked like. Thank you for posting a photo.
Pre-blizzard last meal on earth at Leitao. More of the same awesomeness other than a new excellent Arroz de Pato (Duck rice) on the menu. The Octopus here is the most Porto-esque outside of Newark. The Iberico Ribs always a big hit. Fatty, juicy, supremely flavorful, with broth I can drink with a straw. Robalo, butterflied seabass rubbed with magic dust is another must. Piri Piri Chicken was spot on this time.
Pound for pound my favorite restaurant in Manhattan today. But this may change any week.
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switching jobs to the fidi probably saved my life cause I was eating margon’s Cuban and Pernil sandwiches far too often.
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You ask a penetrating question that transcends this particular issue.
Taken chicken parm, my particular beef: You take the trouble to fry these beautifully crisp, thin chicken cutlets, then douse them with mozzarella and sauce and bake them to obliterate all evidence of your frying skill. I have semi-circumvented this with my free-form chicken parm, where I lay down my lovely, crisp cutlets, with a few slices of fresh mozz on top and a the lightest smear of a vigorously spicy tomato sauce. A quick blast with the broiler, and plenty of sauced spaghetti on the side and everybody is happy – and the chicken emerges moist internally and still-crisp outside.
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I have bemoaned this frequently.
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In your parm, I would put the sauce and mozz on the spaghetti, and leave my cutlet pristine and crisp – just as I ask for my katsu curry with the curry on the side.
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Super!! I put it on my list for when I get home…how about that suckling pig dinner!!! But I’d want to read reports before I committed to that..
Just say when. I’m sure we can get 6-8 of us together for this, pig or not.
I’m good for this once I get back to NY…late May/June–if you guys can wait that long!!
