Lunch: Cuban Pork Sandwich

Serve this sandwich with a green salad topped with a light balsamic vinaigrette.

Ingredients

1 pound pork tenderloin
½ teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano
1 15-ounce whole grain baguette, cut into 5 3-oz pieces
2 ½ tablespoons yellow mustard
2 ½ ounces Boar’s Head 42% lower sodium deli ham
2 ½ Sargento Reduced Fat Swiss, thinly sliced
5 dill pickle chips

Instructions

Preheat oven to 375 degrees F. Prepare a Panini maker or indoor grill/grill pan.
Sprinkle pork tenderloin with ground black pepper, paprika and dried oregano. Roast in the oven for 25 minutes or until the internal temperature of the pork is 145 degrees F. Remove from oven and let it rest for 10 minutes before slicing. Slice 5, 1-ounce pieces from cooked pork tenderloin. (You will use 1 ounce for each sandwich, and can save the rest of the tenderloin for another dish.)
Slice the baguette pieces in half lengthwise. Spread one cut side of each baguette piece with ½ tablespoon mustard. Build the sandwich by layering a slice of the roasted pork tenderloin, one slice ham, ½ ounce slice swiss cheese, and 1 pickle chip. Repeat for the remaining four sandwiches.
Press the sandwiches in a Panini maker for 5 minutes or in in a grill pan for 5 minutes on each side.

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