More Cuban Than Cuban

“I am the Astro-Creep a demolition style hell American freak yeah”

Theme song by White Zombie “More Human Than Human” from Astro Creep 2000
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The lyric quote above is less about the sandwich and more about the author of this recipe.

There is nothing subtle about a White Zombie album. There are no power ballads. No love songs. No pop tunes. Rob Zombie doesn’t give a fuck about hits or radio play. Other industrial bands pretend to be metal (*cough*Ministry*cough*), but White Zombie bleeds metal. Not that worthless “WTF are they singing?” Cookie Monster industrial metal. White Zombie is grindhouse horror sci-fi industrial metal without all the stupid stage props (*cough*GWAR*cough*). White Zombie is a sleazy B-movie Russ Meyer directed metal perfect for disturbing the neighbors while grilling to “Thunder Kiss ’65”. They are the soundtrack to a gloriously fucked up summer that ends with a four-state car chase and a bloody weed whacker in the trunk. The world needs more White Zombie.

And the world needs more hot dogs topped with Cuban sandwich ingreditents.

I’ve had an obsession with Cuban sandwiches since my first trip to Miami for the Winter Music Fest. I was working as a webgeek for a dance label and was helping to produce a showcase concert for web streaming. One of my favorite joints was the amazing Puerto Sagua, a no-frills diner-style Cuban joint where I had my first Cuban sandwich. Its simplicity floored me, and when paired with a cafe Cubano, functioned as the perfect hangover recovery food.

It also makes for the perfect drunkfood / stonerfood hot dog.

MORE CUBAN THAN CUBAN
Hot dogs, Mocha Java Jive pork, smoked ham, swiss cheese, dill pickles, & yellow mustard on hot dog buns
Makes 2 dogs

2 hot dogs
2-4 slices of bacon (depending on the size of your hot dog)
3 slices smoked ham, chopped
4oz of Mocha Java Jive Pork
1 dill pickle, sliced into 4 planks
Yellow mustard
Hot sauce
Aleppo pepper
2 hot dog buns

Spread mustard on the inside of the buns. Place two pickles in each bun. Wrap bacon around hot dogs and place in a cold skillet. Turn the heat on medium-low. Add the pork and ham to the skillet when the bacon starts sizzling. Cook pork and ham until lightly crispy. Continue cooking the hot dogs, rotating until the bacon is cooked.

Place a dog in a bun. Top with ½ of the pork and ham, a drizzle of yellow mustard, some hot sauce, and Aleppo pepper.