- 3 tablespoons extra-virgin olive oil
- 1/2 cup minced onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 6 garlic cloves, minced
- 3/4 cup fresh orange juice (about 2 oranges)
- 2 tablespoons fresh lime juice
- 8 ounces pork tenderloin
- Cooking spray
- 1/2 cup finely chopped dill pickle
- 2 tablespoons prepared mustard
- 2 teaspoons extra-virgin olive oil
- 4 (3-inch) pieces Cuban bread, cut in half horizontally
- 8 thin slices deli less-sodium ham (about 3 ounces)
- 4 (1-ounce) slices reduced-fat Swiss cheese
- 1 cup baby spinach
- calories 397
- fat 13.5 g
- satfat 4.4 g
- monofat 4.6 g
- polyfat 1.7 g
- protein 30.3 g
- carbohydrate 34.8 g
- fiber 1.8 g
- cholesterol 43 mg
- iron 2.9 mg
- sodium 984 mg
- calcium 398 mg
How to Make It
Heat 3 tablespoons olive oil in a small skillet over medium-high heat. Add onion, salt, oregano, black pepper, and minced garlic; sauté 3 minutes or until onion is tender. Remove from heat; stir in orange juice and lime juice. Reserve 2 tablespoons juice mixture; cover and refrigerate. Combine remaining juice mixture and pork in a large zip-top plastic bag; seal. Marinate pork mixture in refrigerator at least 4 hours or overnight.
Prepare grill to medium-high heat.
Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 15 minutes or until thermometer registers 155° (slightly pink), turning occasionally. Remove pork from grill. Cover loosely with foil; let stand 10 minutes. Cut pork into 16 thin slices.
Combine pickle, reserved 2 tablespoons juice mixture, mustard, and 2 teaspoons oil in a small bowl; stir until well blended.
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 teaspoons pickle mixture over cut side of each half. Arrange 4 pork slices, 2 ham slices, 1 cheese slice, and 1/4 cup spinach on each bottom half of bread; cover with top halves.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; gently press to flatten. Leave skillet on; cook 4 minutes on each side or until cheese melts and bread is toasted.