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Cuban Sandwich

StevesCooking's picture
Ingredients
For sauce
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm), mince
  Orange juice 1⁄4 Cup (4 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Red chili flakes/Hot chili pepper To Taste (Optional)
  Cumin 1⁄2 Teaspoon
  Yellow onion 1⁄2 Small
  Salt To Taste
  Ground black pepper To Taste
Other ingredients
  Pork tenderloin 500 Gram, cut into slices (32 slices, 8 slices per sandwich)
  Yellow mustard 2 Tablespoon
  Swiss cheese 100 Gram (12 slices, 3 slices per sandwich)
  Dill pickle 20 Gram (8 slices per sandwich)
  Soppressata salami 100 Gram (8 slices, 2 slices per sandwich)
  Ham 150 Gram (8 slice, 2 slice per sandwich)
  Baguettes 4
Directions

GETTING READY
1. For mojo sauce, place a saucepan on heat, pour oil and drop garlic in it. Stir and cook for about a minute.
2. Add orange juice, lime juice, red chili flakes, and cumin. Stir and boil for about 2-3 minutes.
3. Remove pan from heat and season it with salt and pepper. Taste and adjust seasoning. Let it cool.
4. Drop onion into the sauce and set it aside.
5. Remove the silver skin of pork, put it in a plastic bag, and pour sauce in it. Shake to coat evenly. Set it aside and allow it to rest for 6 hours.

MAKING
6. In a non-stick pan, sear the meat and put it in a roasting tray.
7. Pour remaining sauce over it. Pop it in oven and cook until the meat reaches an internal temperature of 153 degree C.
8. Remove it from oven, transfer it to a plate and allow it to rest. Cut it into slices.
9. Now, cut bun into half lengthwise. Spread yellow mustard, and place cheese, dill pickle, pork slice, salami, and ham on top.
10. Cover it with the other slice and toast until cheese melts.

SERVING
11. Serve sandwich hot with mojo sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cuban
Course: 
Snack
Taste: 
Savory
Method: 
Grilling
Dish: 
Sandwich
Ingredient: 
Pork Tenderloin
Restriction: 
High Protein, Low Sugar
Cook Time: 
30 Minutes
Servings: 
4

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