Cuban-Style Sandwich

Servings: 8 |
https://youtube.com/watch?v=7XGONrwg1q4%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 1 pork loin roast, boneless 2 – 3 lb (1 – 1.5 kg)

Marinade

  • 1/4 cup (50 mL) canola oil
  • 2 tbsp (25 mL) EACH fresh orange juice and lime juice
  • 3 (3) cloves garlic, minced
  • 1/2 cup (125 mL) finely chopped red onions
  • 2 tsp (10 mL) ground black pepper
  • 1 tsp (5 mL) EACH chili powder, ground cumin, salt and ground ginger
  • 1/2 tsp (2 mL) EACH nutmeg and cinnamon
  • Dash ground cloves

To Assemble Sandwich

  • Artisan bread
  • 8 dill pickle slices
  • 8 Black Forest ham slices
  • 8 Swiss cheese slices
  • Dijon mustard
  • Mayonnaise

Method

Marinade

  1. In large plastic freezer bag place all marinade ingredients.
  2. Using a sharp knife or fork, pierce pork all over. Place in bag with marinade. Seal bag tightly. Coat the pork thoroughly. Marinate in  refrigerator overnight.
  3. Oven method: Preheat oven to 450 F (230 C). Remove roast from marinade. Discard marinade.
  4. Place pork in open roasting pan. Roast 10 minutes.
  5. Reduce heat to 325 F (160 C) for 1 – 1+1/2 hours or until internal temperature is 155 F (68 C) using a meat thermometer.
  6. Tent loosely with foil and allow to cool.
  7. Reserve meat juices for sandwiches. Thinly slice roast.
  8. Grilling Method: Remove roast from marinade. Discard marinade.
  9. Place pork on rimmed baking tray. Grill over indirect heat 1 – 1+1/4 hours or until temperature is 155 F (68 C) using a meat thermometer.
  10. Remove from barbecue. Cover loosely with foil.
  11. Let rest 10 minutes before slicing.

To Assemble Sandwich:

  1. Place bread slices, cut side down on clean work surface, brush crusts lightly with oil.
  2. Turnover and spread with mustard and /or mayonnaise.
  3. On bottom halves, evenly layer pork, ham, cheese and pickle slices.
  4. Cover with top halves and press gently to pack.
  5. Place sandwiches in grill. Close top plate and cook until golden brown, 3 – 4 minutes. Serve immediately.

Similar recipes