There’s nothing better than an authentic Cuban Sandwich, aka “Cubano.” There is a battle between the Tampa version of the sandwich, which includes salami, and the Miami one. This recipe is the tradition Miami version.
Cuban Sandwich 'Cubano'
- 1 lb pork tenderloin
- ¼ C olive oil
- ¼ C orange juice
- 2 Tbsp lime juice
- 1 tsp minced garlic
- ½ tsp dried oregano
- ¼ tsp ground cumin
- salt and pepper to taste
- 16 ozs Cuban bread loaf
- 1 lb Swiss cheese sliced
- 1 lb smoked ham thinly sliced
- 1 C pickle chips
- ¼ C mustard
- 1 Tbsp butter
Whisk the olive oil, orange juice, lime juice, garlic, oregano, cumin, salt and pepper together in a bowl.
Place the pork tenderloin into the bowl and spoon the marinade over the top. Cover and refrigerate overnight.
Preheat skillet to medium high heat. Add the pork and cook for 10 to 12
minutes on each side.
Let the pork rest for 5 minutes, then thinly slice the meat.
Cut bread loaves in half lengthwise and crosswise, creating 4 equal
pieces of equal size.
Place half of the cheese slices on the bottom pieces of bread. Top with layers of ham, pork and pickles.
Add the rest of the cheese on top of the pickles. Spread the mustard over the top pieces of bread, then place the tops on each sandwich.
Using a heated skillet, melt the butter, then toast each sandwich by pressing down gently while toasting for about 3 minutes on each side, or until browned as desired. A panini press may also be used to toast the sandwiches.
Cut the sandwiches in half and serve while still hot.
Inspired by Sara at Dinner at the Zoo.