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Cuban Sandwiches

This delicious -- and simple to make -- Cuban sandwich is sure to become a family favorite.

  • Yield: Makes 2 sandwiches
Cuban Sandwiches

Source: The Martha Stewart Show, December Fall 2007

Ingredients

  • 4 cloves garlic, thinly sliced
  • Juice of 2 limes (about 3 tablespoons)
  • 1/3 cup freshly squeezed orange juice
  • 2 teaspoons ground cumin
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 (12-ounce) pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • 4 ounces Black Forest ham, thinly sliced (about 4 slices)
  • 4 ounces Swiss cheese, thinly sliced (about 4 slices)
  • 4 kosher dill pickles (about 4 ounces), thinly sliced lengthwise
  • 2 (6-inch) soft French or Cuban rolls, split
  • 4 tablespoons unsalted butter, softened

Directions

  1. In a resealable plastic bag, combine garlic, lime and orange juices, cumin, salt, and pepper. Add pork and marinate, refrigerated, for up to 4 hours.

  2. Preheat oven to 350 degrees. Wipe off any excess marinade from pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and cook on all sides until lightly brown, about 5 minutes. Transfer skillet to oven and cook 12 minutes more. Transfer pork to a cutting board and let rest for 5 to 10 minutes before slicing into 1/8-inch slices.

  3. Brush insides of each roll with 1 tablespoon butter. Layer 1 ounce of Swiss cheese on one of the cut sides of each roll. Top each with 6 ounces pork tenderloin, 2 ounces ham, 2 ounces pickle slices, and remaining ounce of cheese. Top with remaining halves of rolls. Brush top and bottom of rolls with remaining 2 tablespoons butter. Heat a panini press to medium high and grill sandwiches until heated through and the cheese is melted, about 5 minutes. Slice on the diagonal and serve immediately.

Reviews (7)

  • Annpella 2 Mar, 2008

    Making this recipe and tasting the results moved me to add a comment. These sandwiches tasted as great as they looked on the show! I plan to use them at our next buffet. Wonderful!

  • vsquared 29 Dec, 2007

    These are super easy and delicious. I found that we didn't need mustard or mayo. They're great without it. It was a good way to use up the leftover pork loin.

    I don't have a panini grill, so I used my grill pan and weighted the sandwiches with my iron skillet. It worked like a charm. Put a piece of foil between the sandwich and the skillet.

  • alliebaby 28 Dec, 2007

    didnt martha use mustard on the show? wheres the mustard?

  • JoMa 21 Dec, 2007

    equal mix of mayo and French's mustard makes a great dip and/or spread it on top of the warm sandwiches which I always cut diagonally into 3 or 4 pieces - makes it easier to pick up and eat (as many as you want).

  • JoMa 21 Dec, 2007

    an equal mixture of mayo

  • mattafer 21 Dec, 2007

    You may want to try contacting some cuban stores/bakeris in Tampa, FL. This is where the Cuban sandwich originated. I lived there for a while, and if you can beleive it, even 7-11's carried Cuban sandwiches! :) I LOVE THEM!

  • catellyne 21 Dec, 2007

    LOVE LOVE CUBAN SANDWICHES WOULD GO TO NEW JERSEY TO GET THE BREAD TOO IF I COULD WANTED TO MAKE AT HOME BUT SPECIAL FLOUR REQUIRED ONLY SOLD BY THE PALLET SINCE I DONT OWN A BAKERY OUT OF MY REACH OH GREAT MARTHA CAN YOU HELP WITH THIS FOOD QUEST???

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