Looks good, guys. I'll have to bring the Cubans by to try the Cubans. Thanks for not letting me in on this earlier!
That Gonella bread looks not unlike the Gonella that is delivered to Marianao, which I understand also to be adjusted for Cubans (though the Marianao bread seems to vary there between straight-up beef rolls to a decent rendition of Cuban). Knowing Steve and Gary have had their share of Miami and Tampa Cuban bread, I'm excited to hear about this stuff and I am thinking about getting my hands on some for home use.
The one thing I see that is the mark of Gonella, which I don't like but can live with, is the use of cornmeal on the crust. The sandwich looks very good though, and seems to be made with actual cheese rather than the processed cheez product that is the hallmark of Chicago commercial Cubans.
I can agree already based on this excellent post that the trinity of Marianao, La Unica and Cubanito gives Chicago a solid grass-roots base of Cuban cafes that could blend into Calle Ocho or Boliche Boulevard (Columbus in Tampa). These are under-the-radar type places. It's interesting that the popular "foodie" belief is that Chicago lacks Cuban compared to other large cities not in South Florida. Simply not true. We just don't have many Cubanish theme park places with names like Papa Hemmingway's Cha Cha Coconuts, which are common enough in other towns but uniformly suck.
But I am most interested in the coffe setup. Looks to me like an urn of hot milk is sitting next to an urn of cafe Cubano. Gary, tell me you tried the toast and coffee, right?
PS, not to be dogmatic (although the Cuban sandwich does exist within a particular, rather narrow spectrum), but I don't think I have ever seen Cubans with the cheese placed squarely in the middle of the sandwich. Interesting concept, as it keeps the meats from mingling and prevents the mojo from the pork from reaching the entire sandwich. Not wrong, just different I'd say. The remarkable thing is that the sammy gets hot enough to melt cheese that is so well insulated. In this case, the cheese acts like a pop-out turkey thermometer: when the cheese melts, it's done. Good way to avoid the cold-centered Cuban problem.
Exemplars include Hammond's La Teresita Tampa Cuban:
...and Gary's Latin American Cafeteria Miami Cuban:
It's usually, top to bottom, bread, butter, pickles, mustard, cheese, pork, ham, butter, bread. (Meats get flipped more often.)