Cuban Sandwich

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Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1298kcal

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

Soup

  • 2 TBSP Butter
  • 1/4 cup Onion diced
  • 2 cloves Garlic minced
  • 2 cups Corn
  • 1/2 cup Potato peeled and diced
  • 2 cups Chicken broth
  • 1 cup Milk
  • 1/4 tsp Dried thyme
  • Fresh parsley chopped for garnish (optional)

Seasoning

  • Salt
  • Black pepper

For the Cuban Sandwich

  • 4 slices Crusty bread
  • 2 TBSP Butter softened and divided
  • 1/4 cup Yellow mustard
  • 3/4 cup Pickle slices
  • 2 oz Deli ham
  • 4 slices Swiss cheese

Cucumber Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 4 slices Lemon
  • 8 slices Cucumber
US Customary - Metric

Instructions

  • Marinate 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 30 minutes.
  • Preheat the oven to 425°F (235°C). Line a sheet pan with foil.
  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant.
  • Add the corn kernels and diced potato to the pot and stir to combine with the onions and garlic.
  • Pour in the broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
  • Using an immersion blender or a regular blender, carefully blend about half of the chowder until smooth. This step is optional, but it helps to thicken the chowder.
  • Return the blended mixture to the pot and stir in the milk, and dried thyme. Season with salt and pepper to taste.
  • Cook the chowder for an additional 5-10 minutes, stirring occasionally, until heated through.
  • If desired, garnish with chopped fresh parsley before serving.
  • Roast 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 carve into ¼-inch slices on a bias.
  • Heat a panini press or pan on medium heat. Rub the outer side of the top and bottom of each bread slice 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 the bread, layer the pickles, followed by roast pork, ham, and cheese. Season with a pinch of salt and close it with the top half of the bread.
  • Grill sandwiches: Working in batches, press the sandwiches in the panini grill or cook in the pan with another pan on top 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.
  • Mix the ingredients for the spritzer.
  • Serve with soup and spritzer.

Nutrition

Calories: 1298kcal | Carbohydrates: 129g | Protein: 67g | Fat: 60g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 5509mg | Potassium: 1774mg | Fiber: 11g | Sugar: 27g | Vitamin A: 1907IU | Vitamin C: 41mg | Calcium: 658mg | Iron: 9mg

Cuban Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Servings 2
Calories 1298 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

Soup

  • 2 TBSP Butter
  • 1/4 cup Onion diced
  • 2 cloves Garlic minced
  • 2 cups Corn
  • 1/2 cup Potato peeled and diced
  • 2 cups Chicken broth
  • 1 cup Milk
  • 1/4 tsp Dried thyme
  • Fresh parsley chopped for garnish (optional)

Seasoning

  • Salt
  • Black pepper

For the Cuban Sandwich

  • 4 slices Crusty bread
  • 2 TBSP Butter softened and divided
  • 1/4 cup Yellow mustard
  • 3/4 cup Pickle slices
  • 2 oz Deli ham
  • 4 slices Swiss cheese

Cucumber Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 4 slices Lemon
  • 8 slices Cucumber

Instructions
 

  • Marinate 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 30 minutes.
  • Preheat the oven to 425°F (235°C). Line a sheet pan with foil.
  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant.
  • Add the corn kernels and diced potato to the pot and stir to combine with the onions and garlic.
  • Pour in the broth and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
  • Using an immersion blender or a regular blender, carefully blend about half of the chowder until smooth. This step is optional, but it helps to thicken the chowder.
  • Return the blended mixture to the pot and stir in the milk, and dried thyme. Season with salt and pepper to taste.
  • Cook the chowder for an additional 5-10 minutes, stirring occasionally, until heated through.
  • If desired, garnish with chopped fresh parsley before serving.
  • Roast 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 carve into ¼-inch slices on a bias.
  • Heat a panini press or pan on medium heat. Rub the outer side of the top and bottom of each bread slice 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 the bread, layer the pickles, followed by roast pork, ham, and cheese. Season with a pinch of salt and close it with the top half of the bread.
  • Grill sandwiches: Working in batches, press the sandwiches in the panini grill or cook in the pan with another pan on top 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.
  • Mix the ingredients for the spritzer.
  • Serve with soup and spritzer.

Nutrition

Calories: 1298kcalCarbohydrates: 129gProtein: 67gFat: 60gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 202mgSodium: 5509mgPotassium: 1774mgFiber: 11gSugar: 27gVitamin A: 1907IUVitamin C: 41mgCalcium: 658mgIron: 9mg
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