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Classic Cuban Sandwiches

Prep time 6 mins
Cook time 29 mins
Stand time 5 mins
Yield 6 servings (serving size: 1 sandwich)
Instead of using a loaf of Cuban bread, we used soft hoagie rolls. The rolls have the crusty outside and soft inside texture of a long thin loaf of Cuban bread and are easier to find.


  • 1 (1-pound) pork tenderloin, trimmed
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • Cooking spray
  • 2 tablespoons light mayonnaise
  • 6 (2 1/2-ounce) hoagie rolls with sesame seeds, split and toasted
  • 2 tablespoons spicy brown mustard
  • 24 small dill pickle slices
  • 2 1/2 ounces lean deli ham, cut into
  • 6 slices
  • 6 (0.8-ounce) slices reduced-fat Swiss cheese, cut in half

Nutrition Information

  • calories 379
  • fat 10.7 g
  • satfat 4.1 g
  • protein 33.6 g
  • carbohydrate 38.8 g
  • cholesterol 69 mg
  • iron 4.1 mg
  • sodium 1062 mg
  • caloriesfromfat 25 %
  • fiber 3.1 g
  • calcium 319 mg

How to Make It

  1. Preheat oven to 400°.

  2. Sprinkle pork with oregano, salt, and crushed pepper. Heat a medium ovenproof skillet coated with cooking spray over medium- high heat. Place pork in pan; cook 2 minutes on each side or just until browned. Place pan in oven and bake, uncovered, at 400° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 5 minutes. Thinly slice pork into 24 pieces.

  3. Reduce oven temperature to 300°.

  4. Spread mayonnaise evenly on bottom half of each roll. Spread mustard evenly on top half of each roll. Arrange 4 pickle slices on bottom halves of rolls; top with 4 pork slices, 1 slice ham, and 2 half slices cheese. Place tops of rolls over cheese, mustard side down. Place sandwiches on a baking sheet. Bake at 300° for 10 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection