The New (And Improved) Cuban

With its spectacular lake and mountain views, Table Nineteen’s clubhouse patio doesn’t bear much (uh, any) resemblance to Miami’s Ocean Drive. But one bite of this elevated Cuban sandwich and we bet you’ll be channelling glittery South Beach, where Executive Chef Eric Gilchrist once lived and picked up some solid ideas about how to improve the classic mixto sandwich. Cubanstyle porchetta rolled with fresh herbs replaces the typical leftover pork roast. The cheese is sharp gruyère, not the cheap Swiss holey stuff. The mustard is Dijon “because traditional yellow mustard should only ever be served with bologna,” he jokes. Bread-and-butter pickles are house-made. And the bread is chewy Italian sourdough. His only concession to tradition is to serve the redpepper sofrito on the side. “Some Cubans cringe when they see it used as a condiment.” Insider tip: spread it on liberally.