Cuban Sandwich

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Prep Time: 40 minutes
Cook Time: 30 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 pieces French bread 6-inch piece per portion halved lengthwise
  • 2 TBSP Butter softened and divided
  • 1/4 cup Yellow mustard
  • 3/4 cup Pickle slices
  • 4 oz Deli ham
  • 4 slices Swiss cheese
  • Kosher salt to taste

Sides

  • 2 oz BBQ potato chips
  • 2 Pickle spears optional

Lemon Spritzer

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

Instructions

  • Preheat the oven to 425°F (235°C). Line a sheet pan with foil.
  • 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.
  • 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 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. Repeat with the remaining loaves and fixings.
  • 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 chips, pickle (optional), and spritzer.

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 Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 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 pieces French bread 6-inch piece per portion halved lengthwise
  • 2 TBSP Butter softened and divided
  • 1/4 cup Yellow mustard
  • 3/4 cup Pickle slices
  • 4 oz Deli ham
  • 4 slices Swiss cheese
  • Kosher salt to taste

Sides

  • 2 oz BBQ potato chips
  • 2 Pickle spears optional

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Lemon

Instructions
 

  • Preheat the oven to 425°F (235°C). Line a sheet pan with foil.
  • 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.
  • 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 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. Repeat with the remaining loaves and fixings.
  • 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 chips, pickle (optional), and spritzer.

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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