- Level: Easy
- Total: 1 hr 10 min (includes marinating and resting time)
- Active: 45 min
- Yield: 10 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 48 mg
- Sodium
- 1214 mg
Traditional Cuban sandwiches are made with slow-cooked mojo-seasoned pork shoulder. I absolutely love them, but wanted to speed things up a bit. So, I swapped out pork tenderloin for the pork shoulder but still seasoned it with a mojo-inspired marinade. The result is fantastic, and I know your partygoers will love these sandwiches just as much as I do.
- Level: Easy
- Total: 1 hr 10 min (includes marinating and resting time)
- Active: 45 min
- Yield: 10 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 48 mg
- Sodium
- 1214 mg
Ingredients
Pork:
Assembly:
Directions
Special equipment:
a grill pan; 20 wooden picks- For the pork: Stir together the cumin, oregano, salt, paprika, garlic powder and cayenne in a small bowl. Add the orange juice, lime juice and oil and stir to combine. Rub the mixture all over the pork tenderloin and let stand for 15 minutes.
- Heat a grill pan over medium-high heat until hot. Add the pork tenderloin and cook, turning on all sides, until a meat thermometer registers 145 degrees F, 18 to 20 minutes. Remove the pork from the pan and let rest 10 minutes before thinly slicing.
- For the assembly: Meanwhile, brush the cut sides of the Cuban rolls with the mustard and mayonnaise. Layer the ham and sliced pickles on the bottoms of the rolls. Top with the sliced pork tenderloin and cheese. Replace the roll tops.
- Wipe out and return the grill pan to medium-high heat until hot. Place the sandwiches on the grill pan and place a piece of parchment paper or aluminum foil on top. Press the sandwiches with a cast-iron skillet to flatten. (Alternatively, you can use a panini press). Cook for 1 minute. Turn the sandwiches over and repeat the process until the cheese is melted and grill marks appear.
- Cut the sandwiches in half and skewer the cocktail pickles with wooden picks into each sandwich half.
Cook’s Note
If the pork is getting too brown in the grill pan, you can finish cooking it in the oven.
