Cuban Panini

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 870kcal

Ingredients

For the Roast Pork

  • 1 TBSP Extra-virgin olive oil
  • 2 TBSP Orange juice
  • 1/2 TBSP Lime juice
  • 1/2 TBSP Brown sugar
  • 2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Ground cumin
  • 2 cloves Garlic smashed
  • 8 oz Pork tenderloin

For the Cuban Sandwich

  • 2 8 inch Cuban sandwich loaves halved lengthwise (sub French bread)
  • 2 TBSP Butter softened and divided
  • 1/3 cup Yellow mustard
  • 2 large Pickles thinly sliced lenghtwise
  • 4 oz Deli ham
  • 4 slices Swiss cheese
  • Kosher salt to taste

Carrots with Onion Dip

  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/2 cup Sour cream
  • 1/2 tsp Onion powder
  • 1/8 tsp Garlic powder
  • Salt to taste
  • 1 TBSP Fresh chives minced

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat the oven to 425°F (235°C). Line a sheet pan with foil.
  • Marinate the pork: Whisk all of the pork ingredients (except tenderloin) in a bowl until fully combined. Add the tenderloin, tossing to coat. Cover in plastic and let marinate on the counter for 20 minutes.
  • Prep the carrots. In a bowl mix the remaining ingredients for the dip. Season with salt to taste. Then refrigerate until ready to serve.
  • Roast the pork: Transfer the tenderloin to the prepared sheet pan and pour the marinade over top. Roast until the pork has reached an internal temperature of 140°F (60°C) on an instant-read thermometer inserted into the center, about 20 to 25 minutes. While the pork is roasting, prep sandwiches.
  • Finish pork: Once the pork is cooked, transfer to a cutting board and let rest for 5 minutes, then slice into ¼-inch slices.
  • Preheat a panini press (alternatively, heat a skillet on medium heat).
  • Rub the outer side of the top and bottom of each loaf with the softened butter and arrange, butter-side down, on a cutting board. Spread yellow mustard on the inside of each piece of bread. On the bottom half of each loaf, layer the pickles, followed by roast pork, ham, and cheese. Season with a pinch of salt and close with the top half of the bread.
  • Grill sandwiches: cook the sandwiches in the panini grill (or cook in a skillet with another heavy pan on top to weigh down the sandwich) until golden brown and the cheese has melted about 6 to 10 minutes.
  • Transfer to a board and cut each one in half on a bias.
  • Serve with carrot sticks, dip, and sparkling water.

Nutrition

Calories: 870kcal | Carbohydrates: 73g | Protein: 53g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1906mg | Potassium: 1754mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1998IU | Vitamin C: 171mg | Calcium: 540mg | Iron: 5mg

Cuban Panini

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 870 kcal

Ingredients
 
 

For the Roast Pork

  • 1 TBSP Extra-virgin olive oil
  • 2 TBSP Orange juice
  • 1/2 TBSP Lime juice
  • 1/2 TBSP Brown sugar
  • 2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Ground cumin
  • 2 cloves Garlic smashed
  • 8 oz Pork tenderloin

For the Cuban Sandwich

  • 2 8 inch Cuban sandwich loaves halved lengthwise (sub French bread)
  • 2 TBSP Butter softened and divided
  • 1/3 cup Yellow mustard
  • 2 large Pickles thinly sliced lenghtwise
  • 4 oz Deli ham
  • 4 slices Swiss cheese
  • Kosher salt to taste

Carrots with Onion Dip

  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/2 cup Sour cream
  • 1/2 tsp Onion powder
  • 1/8 tsp Garlic powder
  • Salt to taste
  • 1 TBSP Fresh chives minced

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Preheat the oven to 425°F (235°C). Line a sheet pan with foil.
  • Marinate the pork: Whisk all of the pork ingredients (except tenderloin) in a bowl until fully combined. Add the tenderloin, tossing to coat. Cover in plastic and let marinate on the counter for 20 minutes.
  • Prep the carrots. In a bowl mix the remaining ingredients for the dip. Season with salt to taste. Then refrigerate until ready to serve.
  • Roast the pork: Transfer the tenderloin to the prepared sheet pan and pour the marinade over top. Roast until the pork has reached an internal temperature of 140°F (60°C) on an instant-read thermometer inserted into the center, about 20 to 25 minutes. While the pork is roasting, prep sandwiches.
  • Finish pork: Once the pork is cooked, transfer to a cutting board and let rest for 5 minutes, then slice into ¼-inch slices.
  • Preheat a panini press (alternatively, heat a skillet on medium heat).
  • Rub the outer side of the top and bottom of each loaf with the softened butter and arrange, butter-side down, on a cutting board. Spread yellow mustard on the inside of each piece of bread. On the bottom half of each loaf, layer the pickles, followed by roast pork, ham, and cheese. Season with a pinch of salt and close with the top half of the bread.
  • Grill sandwiches: cook the sandwiches in the panini grill (or cook in a skillet with another heavy pan on top to weigh down the sandwich) until golden brown and the cheese has melted about 6 to 10 minutes.
  • Transfer to a board and cut each one in half on a bias.
  • Serve with carrot sticks, dip, and sparkling water.

Nutrition

Calories: 870kcalCarbohydrates: 73gProtein: 53gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 163mgSodium: 1906mgPotassium: 1754mgFiber: 6gSugar: 47gVitamin A: 1998IUVitamin C: 171mgCalcium: 540mgIron: 5mg
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