Classic Cuban Sandwiches

recipe
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.

Yield:

6 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 29 Minutes
Stand: 5 Minutes

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 400°.

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.

Reduce oven temperature to 300°.

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,

Oxmoor House

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note