Geo heaps all that shiny chickeny stew on the Cuban roll, which is flown in from Tampa’s legendary La Segunda bakery. This roll looks like French bread at first glance, but it has a denser crumb and is made with lard, not butter, to create the potato-chip crispness of the outer shell. I absolutely sucked down this sandwich the last time I ate it. It was pornographic. My boyfriend did the same thing to the pan con bistec, which is palomilla sirloin steak with sauteed red bells, lettuce, spicy mayo AND garlic-cilantro aioli, and those skinny little fried shoestring potatoes, which I was just so charmed by. These sandwiches demand to be eaten outside, by the way, thanks to the fragile, shattery quality of the bread, which I didn’t do once and I learned my lesson. I had crispy fried cloud shards in my bra at the end of the day. If ever a sandwich begged to be taken to the beach, it’s this kid. MEG VAN HUYGEN