Instead of using a loaf of Cuban bread, we used soft hoagie rolls. The rolls have the crusty outside and soft inside texture of a long thin loaf of Cuban bread and are easier to find.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
6 mins
cook:
29 mins
stand:
5 mins
total:
40 mins
Yield:
6 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Sprinkle pork with oregano, salt, and crushed pepper. Heat a medium ovenproof skillet coated with cooking spray over medium- high heat. Place pork in pan; cook 2 minutes on each side or just until browned. Place pan in oven and bake, uncovered, at 400° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 5 minutes. Thinly slice pork into 24 pieces.

  • Reduce oven temperature to 300°.

  • Spread mayonnaise evenly on bottom half of each roll. Spread mustard evenly on top half of each roll. Arrange 4 pickle slices on bottom halves of rolls; top with 4 pork slices, 1 slice ham, and 2 half slices cheese. Place tops of rolls over cheese, mustard side down. Place sandwiches on a baking sheet. Bake at 300° for 10 minutes or until cheese melts.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

379 calories; fat 10.7g; saturated fat 4.1g; protein 33.6g; carbohydrates 38.8g; cholesterol 69mg; iron 4.1mg; sodium 1062mg; calories from fat 25%; fiber 3.1g; calcium 319mg.
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