Cuban Pork Sandwiches

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes
Marinate: 12 Hours

Nutritional Information

Calories 959
Fat 47 g
Satfat 13 g
Protein 72 g
Carbohydrate 58 g
Fiber 1 g
Cholesterol 193 mg
Sodium 3 mg

Ingredients

1 pound pork tenderloin
1 teaspoon ground cumin
1/4 teaspoon black pepper
3 cloves garlic, crushed
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 cup mayonnaise
4 (10-to-11-inch) hoagie rolls, French rolls or hero rolls, halved lengthwise
2 tablespoons plus 2 tsp. mustard
8 thin slices ham
8 thin slices Swiss
4 large dill pickles, sliced

Preparation

Sprinkle pork with cumin and pepper. Place in a large, plastic resealable bag with garlic and 2 Tbsp. oil. Refrigerate overnight.

Preheat oven to 450°F. Transfer pork to a baking sheet, season with salt and tuck thin end under itself. Roast for 8 minutes. Reduce oven temperature to 350°F and roast for 10 minutes. Let pork cool for about 10 minutes.

Thinly slice pork. Spread 1 Tbsp. mayonnaise on each of 4 sandwich-roll tops; spread 2 tsp. mustard on each of 4 bottoms. Distribute ham, cheese, pork and pickle slices evenly and close sandwiches.

Heat a medium cast-iron skillet or other heavybottomed pan over high heat. In a large skillet or griddle, heat remaining 1 Tbsp. oil over medium-low heat. Place two sandwiches in large skillet. Press preheated medium pan on top to weigh down sandwiches; cook for 10 minutes. Transfer to a plate. Repeat process with remaining sandwiches. Serve with potato salad or chips.

Note:

March 2006
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