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Cuban Sandwiches

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 sandwich)
Citrus-laced mojo and tangy relish add big flavor to this Latin classic.


  • 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

Nutrition Information

  • 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

  1. 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.

  2. Prepare grill to medium-high heat.

  3. 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.

  4. Combine pickle, reserved 2 tablespoons juice mixture, mustard, and 2 teaspoons oil in a small bowl; stir until well blended.

  5. 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.

  6. 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.