Allegedly, the sandwich was officially created in the 18th century when John Montagu, the English Earl of Sandwich and an inveterate gambler, was so involved in a long-running card game he didn’t want to take time out for a meal. He asked his servant to bring him meat and cheese between two slices of bread, and culinary history was made.
When it comes to 21st century sandwiches I’ll bet the Earl would have flipped for the Cuban sandwich ($9.95 and big enough for two) at Mikey’s on Anderson Drive. It’s so fat and flavorful, it could see any gambler or rambler through a night of hard play.
This Cuban is built on a crisp-crusted roll that's halved and layered with chunks of slow-roasted pork, sliced ham, Swiss cheese, mayonnaise, mustard and pickles. Griddled until the cheese melts and the meats exude sweet juices, the whole massive structure becomes a colorful strata of textures and flavors. Chased with a beer or a housemade lemonade, it's about as good as food encased in bread can be.
Mikey’s is at 783 Anderson Drive, 454-6453, www.eatatmikeys.com. It’s open Monday to Saturday for breakfast, lunch and dinner; Sunday until 4 p.m.
Contact Leslie Harlib at email@example.com.