Cuban Sandwiches

Name: Cuban Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1¼ lb Pork Tenderloin; 1 Lime; 3 cloves Garlic; 1 tsp Oregano; 1 tbsp Olive Oil; ½ tsp Salt; 4 Hoagie Rolls; 4 tbsp Mustard; 8 slices Ham; 120 g Swiss Cheese; 2 Pickles; 1 tbsp Butter

By Eatpace

These pressed sandwiches layer roast pork, ham, Swiss cheese, pickles, and mustard on crisp bread. Roast the pork while you get the sandwich fillings ready.

Total: 60 min; 30 prep · 30 cook
Serves: 4; Scale it below
Calories: 684; kcal per serving
Protein: 54g; per serving

Plan this dinner Jump to recipe

Pressed Cuban sandwiches filled with sliced pork, ham, Swiss cheese, mustard, and pickles.

60 min

Method

6 steps Oven 425°F 30 min prep · 30 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Rub the Pork Tenderloin with Olive Oil, Salt, Garlic, Oregano and the juice of the Lime; let it stand for 15 minutes, then set it on a rimmed baking sheet.

Cook

Step 2. Roast the pork until lightly browned and the center reaches 145°F (63°C) on an instant-read thermometer, about 20 minutes.
Step 3. Rest the pork on a cutting board for 5 minutes, then slice it thinly across the grain. Meanwhile, open the Hoagie Rolls and spread their cut sides with Mustard.
Step 4. Layer the pork, Ham, Swiss Cheese, and Pickles on the roll bottoms. Close the sandwiches and spread the outsides with Butter.
Step 5. Heat a large skillet over medium-low heat. Press the sandwiches in batches with a heavy skillet until golden and the cheese melts, about 3 minutes per side. Lower the heat if the bread browns too fast.

Finish & serve

Step 6. Cut the sandwiches in half and serve warm.

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Tips

Good to know

Use a second heavy skillet or a foil-wrapped brick to press the sandwiches evenly.

Make ahead

Roast and refrigerate the pork up to 3 days ahead, then slice it before assembling the sandwiches.

Swap it

Use Cuban bread instead of hoagie rolls if you can find it.

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