https://youtube.com/watch?v=7XGONrwg1q4%3Frel%3D0%22+allowfullscreen%3E%3C
Cuban-Style Sandwich
Servings:
8 |
https://youtube.com/watch?v=7XGONrwg1q4%3Frel%3D0%22+allowfullscreen%3E%3C
Cuban-Style Sandwich
Servings:
8
Cuban-Style Sandwich
Servings:
8
Ingredients
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
- In large plastic freezer bag place all marinade ingredients.
- 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.
- Oven method: Preheat oven to 450 F (230 C). Remove roast from marinade. Discard marinade.
- Place pork in open roasting pan. Roast 10 minutes.
- 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.
- Tent loosely with foil and allow to cool.
- Reserve meat juices for sandwiches. Thinly slice roast.
- Grilling Method: Remove roast from marinade. Discard marinade.
- 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.
- Remove from barbecue. Cover loosely with foil.
- Let rest 10 minutes before slicing.
To Assemble Sandwich:
- Place bread slices, cut side down on clean work surface, brush crusts lightly with oil.
- Turnover and spread with mustard and /or mayonnaise.
- On bottom halves, evenly layer pork, ham, cheese and pickle slices.
- Cover with top halves and press gently to pack.
- Place sandwiches in grill. Close top plate and cook until golden brown, 3 – 4 minutes. Serve immediately.