By Flavor & The Menu
May 6, 2021

Leo Osorio

A Cubano with a deli sensibility gives an original spin to a handheld without going too far outside of the sandwich comfort zone. At Kush Hialeah, an old-school deli from Kush Hospitality restaurant group, the playfully named Newman’s Jewban riffs on the Cubano, incorporating deli fundamentals—a layer of signature hand-sliced corned beef, sauerkraut and Russian dressing—into the build. Executive Chef Leo Osorio adds pulled pork, Swiss cheese, pickles and yellow mustard, representing the Cubano side of the mash-up. Slices of grilled rye hold the layers together.

“Miami is a bouillabaisse with all kinds of cultures and backgrounds,” says Osorio. “This sandwich combines the best of Cuban and Jewish staple foods making it a standout menu item. It has been extremely well received among customers.”