The Cuban sandwich, that beautiful medley of pork, more pork, Swiss, and pickles that most scholars credit with ending the Cold War, has always suffered from two major problems -- it's not deep-fried or attached to a stick. So I took care of that.
Like any good sandwich, each bite includes every bit of what's on offer, especially if you touch it up with a bit of cold mustard to provide a nifty foil to the corn-Cubano's just-out-the-fryer temp. "Tip for pro-type people", as they say on the Internet: throw out a little extra mayo, or, alternately, a lot of extra mayo, and give each bite a good solid dab before you take it down.
The process involves making meat jello, which was a first even for me and just caused Bill Cosby to make a goofy face, but it worked perfectly for getting the filling onto a stick and into that creamy batter. As the corn dogs fry, the high heat dissolves the gelatin right away, as if it were never there.
And in case you were wondering, yes, these suckers are how I got the job.
Viva la Cuba (on a stick).