Cuban-Style Roast Pork Sandwiches Recipe

ingredients

1 clove garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds pork tenderloin, trimmed of fat and membrane
4 slices Swiss cheese (or cheese of your choice)
8 slices sourdough bread
1 teaspoon olive oil

Pickled Onions And Peppers
1 small red onion, thinly sliced
1 jar (7 ounce size) roasted red peppers, rinsed and chopped
1/2 cup red wine vinegar
2 cloves garlic, slightly crushed
1 pinch cumin
1/2 teaspoon dried oregano
salt, to taste
freshly ground black pepper, to taste

directions

Mash the garlic, salt, pepper, and cumin together to form a paste. Rub the paste on the pork tenderloin and place in a small roasting pan.

Roast at 450 degrees F for 20 to 25 minutes or until it reaches an internal temperature of 155 degrees F. Remove from oven and let rest 10 to 15 minutes.

Cut the pork into thin slices. Layer the pork, pickled onions and peppers, and cheese between slices of bread.

Heat half the olive oil in a cast iron skillet over medium heat until the surface shimmers. Add two sandwiches and cover with foil. Weigh it down with a heavy skillet and one or two heavy cans, or a brick covered with aluminum foil.

Cook until the sandwiches are brown on the bottom (3 to 5 minutes), remove the weights, turn the sandwiches over, and cook until brown on the other side. Repeat with the remaining oil and sandwiches.

Cut sandwiches in half and serve immediately.

PICKLED ONIONS AND PEPPERS: Place the onion in a small saucepan with enough water to cover. Bring to a boil and simmer for one minute.

Drain and transfer to a small bowl. Add the remaining ingredients and stir to combine. Let stand at room temperature for at least one hour, stirring occasionally.

Remove the garlic cloves prior to serving. Can be stored, covered, in the refrigerator for up to one week.

nutrition data

Nutritional data has not been calculated yet.