ORIGINAL SANDOS: THE CUBAN Friday, March 09, 2012

The Croque-Monsieur. The Panino. The Mixto. Tortas, Barros and Bocadillos. These words are but a few of the many names the peoples of the world use to say in whichever tongue they speak, “ham and cheese sandwich.”

And while you may have grown up each day making them for afternoon snacks, you’ve learned by now that a ham and cheese sandwich can be so much more than a ham and cheese sandwich.

Fortunately, Americans have long been lucky enough to dip a great deal of differing ham and cheeses into our great melting pot, and what’s hot right now, among them all, is The Cuban.

So what makes the Cuban so singular a sandwich?

It’s the ham and pork—roasted in red wine vinegar, cheap beer, hard spices (black pepper, coriander) and, the key to any good cuban, honey—and the generous melting of its Swiss cheese, and its tart dill pickles, bundled all together inside a toasted demi-baguette that’s been spread with a tangy, yellow mustard.

Sounds good, right?

So whether you’re repairing the roads or saving the world or chained to your desk, you owe it to yourself to get out a enjoy this take on the working man’s (and woman’s) lunch that we’ve used to refueled ourselves for centuries.

Served 11 a.m.-2 p.m., Monday-Friday, with either a cup of soup, a side salad or a brown paper bag of French fries.

Come on in and try our Cuban: It’s Spanish for Ham & Cheese.