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.
1 (1-pound) pork tenderloin, trimmed
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
2 tablespoons light mayonnaise
6 (2 1/2-ounce) hoagie rolls with sesame seeds, split and toasted
2 tablespoons spicy brown mustard
24 small dill pickle slices
2 1/2 ounces lean deli ham, cut into
6 (0.8-ounce) slices reduced-fat Swiss cheese, cut in half
How to Make It
Preheat oven to 400°.
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.