Classic Cuban Sandwiches

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

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Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 379
  • Fat: 10.7g
  • Saturated fat: 4.1g
  • Protein: 33.6g
  • Carbohydrate: 38.8g
  • Cholesterol: 69mg
  • Iron: 4.1mg
  • Sodium: 1062mg
  • Calories from fat: 25%
  • Fiber: 3.1g
  • Calcium: 319mg


  • 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


  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.
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