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At Bunk, Portland’s temple of sandwich worship, chef Tommy Habetz makes a cubano inspired by a stint working for restaurateur Drew Nieporent at Lucca in Boca Raton. “If you’ve spent any time in Florida, you know that Cubano cooking is where it’s at,” he says. “Finding a good little Cuban diner with a good cubano was a saving grace [among chain restaurants].” Habetz now Portlandizes the classic sandwich of ham, roast pork, pickles, mustard and Swiss cheese with local ingredients including Picklopolis pickles, pit-smoked ham, and pork belly in place of the traditional pork loin or shoulder. As for the mustard, he opts for French’s yellow mustard. “We try to balance the artisan and the lowbrow,” he says.