New Cuban Sandwiches
|Olive oil||1 Tablespoon (Plus Additional Oil For Grilling)|
|Dried oregano||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Pork tenderloin||12 Ounce, cut crosswise into 1/4-inch slices|
|Mayonnaise||1 Tablespoon (Regular Or Low Fat)|
|Dijon mustard||1 Tablespoon|
|French rolls||4 , split|
|Ham/Salami cut to fit french rolls||8 Ounce, thinly sliced|
|Swiss cheese||8 Ounce, thin sliced|
|Sour dill pickle slices||12|
In medium bowl, combine oil, oregano, garlic, salt, and pepper.
Add pork slices and toss well to coat.
Cover and refrigerate for 1 to 6 hours.
Preheat griddle on appropriate setting for 5 minutes; cook pork slices 2 to 5 minutes, or until cooked through, turning after first minute or two (on Designer models, cook on preheat setting; on Expressions model, cook on setting 10).
Reduce heat to sandwich setting.
In small bowl, combine mayonnaise and mustard; spread inside French rolls.
Divide pork slices among the rolls.
Top with ham, cheese, and pickles.
Place tops of rolls on filling and press down firmly.
Lightly grease griddle with olive oil.
Place sandwiches close together, but not touching, on griddle.
Weigh down sandwiches with a heavy cast-iron pan or a large baking dish filled with cans.
Cook the sandwiches about 8 minutes (9 minutes on Expressions model), or until undersides are crisp.
Turn sandwiches and cook until the other sides are golden brown and the cheese is completely melted, two to three minutes more.