Cuban Sandwiches

Cuban Sandwiches Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Citrus-laced mojo and tangy relish add big flavor to this Latin classic.


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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


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


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.

Bill and Cheryl Jamison,

Cooking Light

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note