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'
Ingredients
- 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
Instructions
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Marinated Pork
-
Whisk the olive oil, orange juice, lime juice, garlic, oregano, cumin, salt and pepper together in a bowl.
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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.
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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.
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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.
Salud!
Inspired by Sara at Dinner at the Zoo.
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