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I make no apologies about Delta Air Lines 1st class food. I find it, most times, quite good and satisfying and I love that they now offer a basic sparkling wine (in 1st and in coach btw). I get that airline food may not be that “good for you” but I do not expect the airline to worry about healthy eating – I can do that on my own time. I want flavor and that is hard to do when warming up a pre-cooked meal.
So Delta is now serving up a “Cubano” sandwich for lunch. Just what should be on an Cubano you ask? Noted Foodnetwork.com chef Melissa d’Arabian, who does tend to often fly Delta, tells us that it should include:
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices
8 slices Swiss cheese
4 to 6 slices deli-style ham
5 to 6 ounces thinly sliced pork (roast, chop or pulled)
Quick Garlic Pickles
4 tablespoons butter, softened
That all sounds rather nummy I have to say. All of the above are things that would bring a smile to my hungry belly. Just what did Delta present to me:
First bread wise it was a French croissant, not the wide loaf French bread designated, but that did not really bother me at all. It worked and given how hard it is to do bread on a jet this just works.
Next, I did not taste any mayonnaise nor was there a packet for me to use but they did provide a packet of Dijon mustered so check that one off the box.
The cheese. Well. It was melted and soft and that was about it. It tasted OK but real slices of Swiss would have been better (maybe it just melted if I am giving Delta the benefit of the doubt).
There was ham and about 3 slices. No other pig components that were roasted, chopped or pulled were included, but the ham was good so no fault here.
The pickle was whole (nice) not just a sliver and was on the side. Considering the challenge again of food service on a jet I am fine having it on the side vs. inside making the sandwich just wet and limp.
Overall I enjoyed it. I know lettuce is not normally included but I has happy to include it on the ham sandwich pretending to be a real Cubano. 
What I have to comment on was the little chocolate cake with moose for dessert. Oh my. This was decadent and moist and I am happy it was not bigger as I almost licked the cardboard box it came in. Num num num does not begin to describe this. I have never seen a desert served in a cardboard box on Delta but who cares – give me more Delta – please!
The real test is would I order this again. Yep, this one is a winner for a 1st class lunch ham sandwich even if not entirely true to the name Cubano. – René
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Wouldn’t that moose have made the cake taste all gamy? Fecund maybe, but certainly not decadent.
Just sayin’ is all.
I recently had the chicken sirracha with roasted potatoes and mushrooms. It’s been my favorite so far.
What horrid excuses for a “Cubano” both Delta’s and Melissa’s. These are not Cuban sandwiches, they are ham sandwiches, and marginal at that. If you are in the Tampa area for a stop, please do yourself a favor and experience an actual Cuban sandwich at Columbia Restaurant.
Ingredients
9″ piece of Cuban bread (not French, baguette, Italian, Croissant, ciabatta, etc.)
4 ounces smoked ham, thinly sliced
1 ½ ounces pork loin, thinly sliced or chopped
1 ounce Genoa salami (peppercorn studded preferred), thinly sliced
1 ounce Swiss cheese, thinly sliced
4 dill pickle chips
1 tablespoon yellow mustard (not dijon, stone ground, etc.)
Soft butter
Preparation
Cut Cuban bread in half lengthwise. Layer sliced meats and cheese in the following order: ham, pork, salami and then cheese. Place pickle chips evenly on top.
Spread mustard on top half of bread. Lightly butter both top and bottom of sandwich. Heat sandwich in press until crisp. Cut diagonally from corner to corner. Serves 1.
Heath,
Who in the world puts salami on a Cuban? Go to Cafe Versailles in Miami’s Little Havana for THE real Cuban!
it sounded good!!