Yield: 4 large sandwiches or 8 halves
Author: Kim Galeaz, RDN LD
Cuban Style Pork Sandwiches

Cuban Style Pork Sandwiches

Cook modePrevent screen from turning off

Ingredients

Sandwich
  • 4 French style long rolls (about 7 to 8 inches length)
  • Melted unsalted butter
  • Mustard
  • Mayonnaise
  • 12 slices Baby Swiss Cheese
  • 12 slices thin smoked deli meat ham
  • 8 to 12 long slices dill pickle
  • 1 pound thin sliced Savory Roasted Pork Loin* (recipe below)
Savory Pork Loin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano leaves
  • 2 ½ teaspoons ground cumin
  • 1 ½ teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons extra virgin olive oil
  • One pork loin, desired size (2 to 7 pounds)
  • Extra virgin olive oil to coat loin

Instructions

Cuban Sandwich
  1. Preheat skillet (use oil, butter or cooking spray in skillet) or griddle/panini press to medium heat.
  2. Brush bun outsides (top & bottom) with ample melted butter.
  3. Spread desired amount mustard on inside bottom half, and mayonnaise on inside top half.
  4. For each sandwich, on bottom bun half, layer 1 ½ slices baby Swiss cheese, then 3 slices ham, then 2 or 3 slices dill pickle, then 4 ounces sliced Pork Loin, then remaining 1 1 ½ slices baby Swiss cheese. Top with bun.
  5. Place 1 or 2 sandwiches in skillet or on griddle/press and cook until cheese is melted and all ingredients hot and bread is toasted browned, but not burned. If cooking in skillet, you’ll need to turn sandwiches and cook about 2 to 4 minutes per side.
  6. Remove sandwiches and serve whole or cut in half.
Savory Roasted Pork Loin
  1. In a small bowl, whisk garlic, onion, oregano, cumin, salt and pepper together. Add olive oil and stir with a fork to combine into a paste-like mixture. Set aside.
  2. Heat oven to 350°F. Line a large rimmed baking sheet or shallow baking dish with heavy duty foil then coat lightly with vegetable cooking spray. Place loin in center of pan/dish with fat side up. Very lightly coat/rub all sides and ends of pork loin with olive oil. Pat wet rub mixture all over four sides of loin, using all mixture. (Tie loin with cooking twine if you’d like).
  3. Cook loin uncovered, about 10 to 20 minutes per pound, until internal temperature with an instant-read thermometer is 145⁰F, basting with juices every 20 minutes or so. Remove from oven and let loin sit for 3 minutes before cutting and enjoying.