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.