The Cuban sandwich -- the classic combination of roast pork, ham, and cheese -- was once the province of humble Cuban coffee shops.
Now, high-end chefs are getting into the act. One of the best new versions is by Tom Valenti of New York City's West Branch and Ouest. He uses ciabatta -- grilled so it's crunchy yet soft -- along with provolone cheese, peperoncini, pulled pork, and bread-and-butter pickles to create a perfect balance of hot, sour, spicy, and sweet.
Plus, it's a great way to use leftover Easter ham.