My take on a classic Cuban sandwich is a guaranteed crowd pleaser.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Entree, Sandwich
Cuisine: American, Cuban
Servings: 8
Ingredients
21-1.5 lb.pork tenderloins
1/2cupmayonnaise
1/4cupyellow mustard
5slicesSwiss cheese(per sandwich)
5slicesthin deli ham(per sandwich)
3slicesdill pickle
Fresh baked rolls
2tbsp Oregano olive oil
Rub Ingredients:
1/4cupbrown sugar
1/4cupsmoked paprika
3tbspcourse sea salt
2tbspfreshly ground black pepper
2tbspgarlic power
2tbsponion powder
2tspcumin
2tspdried oregano
1tspcayenne pepper
Instructions
Light your grill and set it up for direct medium-high heat.
Combine all rub ingredients and whisk together.
Combine mayonnaise and yellow mustard with 2 tablespoons of the Cuban rub, mix thoroughly.
While grill preheats and the spread melds together, rinse off pork tenderloins with cold water. Trim off any visible silver skin and pat dry .
Rub pork with very thin coat of oil and season entire surface with a light dusting of the rub.
Place pork over direct medium heat on the grill, cooking for 12-15 minutes, turning every 1.5-2 minutes.
Remove pork when internal temperature reaches 140° F. Close grill lid but don’t turn it off.
Baste pork with a light coat of oregano olive oil and let rest 5-10 minutes.
Slice pork thinly.
Apply a generous portion of the mayonnaise and seasoning mixture to the top bun and bottom of each sandwich roll and set aside.
Assemble your sandwiches by layering slices of pork, ham, and cheese on the bottom bun. Place the assembled sandwiches in grill over indirect heat for about 4 minutes, or until the cheese melts.
Remove from grill, top with pickle slices and your top bun, then slice and serve.