Follow these steps for perfect results
pork tenderloin
halved, pounded
yellow mustard
yellow mustard
extra-virgin olive oil
dill pickle slices
cut lengthwise
pickle brine
garlic
grated
kosher salt
black pepper
freshly ground
Cuban bread
split lengthwise
butter
melted
mayonnaise
deli ham
thinly sliced
swiss cheese
thinly sliced
Cut pork tenderloin in half crosswise.
Make a vertical cut down the middle of each piece, almost all the way through.
Open the pieces like a book.
Pound the pork to 1/2 inch thickness using plastic wrap and a meat mallet.
Marinate the pork in a bag with yellow mustard, olive oil, pickle brine, and garlic for 30 minutes.
Preheat grill to medium-high heat and oil the grates.
Season pork with salt and pepper and grill for 4-5 minutes per side, until charred.
Let the pork rest for 5 minutes, then slice thinly.
Reduce grill heat to medium.
Brush Cuban bread with melted butter.
Mix yellow mustard and mayonnaise, then spread on the bread.
Layer ham, pickles, pork, and Swiss cheese on one half of the bread.
Top with the other half and wrap in foil.
Grill the sandwich with weight on top for 5 minutes per side, until cheese is melted.
Unwrap the sandwich, cut into 4 pieces, and serve immediately.
Expert advice for the best results
Use a panini press for indoor grilling.
Marinate the pork overnight for enhanced flavor.
Add a thin layer of roasted peppers for extra zest.
Everything you need to know before you start
15 minutes
Pork can be marinated ahead of time.
Cut into wedges and serve with a side of plantain chips.
Serve with black beans and rice.
Accompany with a side salad.
Pairs well with the savory flavors.
Refreshing and complements the sandwich.
Discover the story behind this recipe
A popular and iconic Cuban sandwich.
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