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  1. I'm using chicken schmatlz when I make this. It looks like a good substitute for the Italian sub rolls from the New Jersey sub shops. My dad is missing them and I'm trying to replicate it. Nothing has come close yet. starting the sponge today! Woohoo!

  2. Just checking in. As per my comment last night, I was already actively planning on making cubans today, but with rye bread. After seeing this video, those plans were changed to use this bread recipe. Well, the deed is done, and dare I say this is one of the best cubans I've ever had. I absolutely love the crunch this bread developed. Far, far more than any other bread I've ever tried. Maybe that's the lard factor? You know I didn't skip out on that! A++, Chef; thanks for the recipe!

  3. QUESTION:  Why didn't John put both rolls in one pan to bake it in?  There certainly was plenty of room on his 1/2 sheet pan.  I ask cuz I only have one 1/2 sheet pan and I would prefer to bake the entire recipe at once. 

    Thumbs up J

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