Name: Cuban Sandwich
Total time: 55 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.25 lb pork tenderloin; 1/3 cup orange juice; 1/4 cup lime juice; 6 clove garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp kosher salt; 1 tbsp olive oil; 4 count hoagie rolls; 4 tbsp yellow mustard; 8 oz deli ham; 8 slice swiss cheese; 1 cup dill pickle chips; 2 tbsp butter

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660 cal50g protein50g carbs28g fat1750mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch55 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Cuban Sandwich

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Sandwich55 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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pork tenderlointrimmed of silver skin1.25 lb

orange juice1/3 cups

lime juice1/4 cups

garlicminced6 cloves

dried oregano1 tsp

ground cumin1 tsp

kosher salt1 tsp

olive oil1 tbsp

hoagie rollsabout 8 inches long, split4 count

yellow mustard4 tbsp

deli hamthinly sliced8 oz

swiss cheese8 slices

dill pickle chips1 cup

buttersoftened2 tbsp

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Stir the orange juice, lime juice, garlic, oregano, cumin and salt together in a zip-top bag or shallow dish. Add the pork tenderloin, turn it to coat, and let it marinate at room temperature for 30 minutes, turning once.

2Heat the olive oil in a large skillet over medium-high heat. Lift the pork out of the marinade, pat it dry, and discard the marinade. Sear the pork for 2 to 3 minutes per side until deeply browned all over.

3Lower the heat to medium and keep cooking, turning now and then, for 10 to 12 minutes more, until a thermometer in the thickest part reads 145°F. Rest on a cutting board for 5 minutes, then slice thinly. Wipe out the skillet.

4Spread mustard on the cut sides of every roll. Layer the bottoms with swiss cheese, ham, sliced pork, pickle chips, and one more slice of swiss on top so the cheese glues everything together. Close the sandwiches and spread the softened butter on the outside of the rolls.

5Heat the clean skillet over medium heat. Set in as many sandwiches as fit, then weigh them down with a heavy pot or a second skillet. Press and toast for 3 to 4 minutes, until the underside is golden and crisp.

6Flip each sandwich, press again for 3 to 4 minutes until the cheese is melted and the bread is crackly. Repeat with any remaining sandwiches. Slice on the diagonal and serve hot.