Cuban Pork Sandwiches

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Recipe Time

Cook Time:
Prep Time:
Marinate: 12 Hours

Nutritional Information

Amount per serving
  • Calories: 959
  • Fat: 47g
  • Saturated fat: 13g
  • Protein: 72g
  • Carbohydrate: 58g
  • Fiber: 1g
  • Cholesterol: 193mg
  • Sodium: 3mg


  • 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


  1. Sprinkle pork with cumin and pepper. Place in a large, plastic resealable bag with garlic and 2 Tbsp. oil. Refrigerate overnight.
  2. 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.
  3. 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.
  4. 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.
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