Classic Cuban Sandwiches
|Pork tenderloin||1 Pound, trimmed (1 Tenderloin)|
|Dried oregano||1 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|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.