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Classic Cuban Sandwiches

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  Pork tenderloin 1 Pound, trimmed (1 Tenderloin)
  Dried oregano 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Cooking spray 1
  Light mayonnaise 2 Tablespoon
  Hoagie rolls with sesame seeds 15 Ounce, split and toasted (6 Rolls, 2 1/2 Ounce Each)
  Spicy brown mustard 2 Tablespoon
  Dill pickle slices 24 Small
  Lean deli ham 2 1⁄2 Ounce, cut into 6 slices
  Low fat swiss cheese slices 4 3⁄4 Ounce, cut in half (6 Slices, 0.8 Ounce Each)

1. Preheat oven to 400°.
2. Sprinkle pork with oregano, salt, and crushed pepper. Heat a medium ovenproof skillet coated with cooking spray over medium-high heat. Place pork in pan; cook 2 minutes on each side or just until browned. Place pan in oven and bake, uncovered, at 400° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 5 minutes.Thinly slice pork into 24 pieces.
3. Reduce oven temperature to 300°.
4. Spread mayonnaise evenly on bottom half of each roll. Spread mustard evenly on top half of each roll. Arrange 4 pickle slices on bottom halves of rolls; top with 4 pork slices, 1 slice ham, and 2 half slices cheese. Place tops of rolls over cheese, mustard-side down. Place sandwiches on a baking sheet. Bake at 300° for 10 minutes or until cheese melts.

Recipe Summary

Main Dish
Cook Time: 
30 Minutes

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