As a small Cajun child in Morgan City, I was raised on the Louisiana delicacies.
On my kitchen table at home — and in many of the restaurants in town — there was gumbo, fried fish, jambalaya, crawfish, pralines and andouille sausage.
But there was one restaurant, Latin Corner, where I had my first bite of something different — a Cuban sandwich. It was tangy. It was mouthwatering. It was something I never had before. I think Latin Corner is where my love for sandwiches originated.
A good Cuban sandwich includes layers of ingredients between two slices of pressed Cuban bread, a loaf that has a crispy crust and soft, airy inside. Traditionally, the sandwich is made with Swiss cheese, ham, pork, pickles and yellow mustard, then buttered and toasted until the cheese melts…