Sunday, April 2, 2017
Cuban Sandwich by Katrina Jorgensen - from "Ballpark Eats" (2016)
1 1-lb. pork tenderloin
generous amount salt and pepper
2 tbsp. olive oil
4 ciabatta rolls
4 tsp. mustard, divided
12 slices smoked deli ham, divided
4 slices Swiss cheese, divided
4 dill pickle spears
First, prepare the pork. Preheat oven to 375F. Place tenderloin on a cutting board and season generously with salt and pepper.
Place pork tenderloin on a baking sheet and drizzle olive oil over the top.
Bake in oven for 30-35 minutes, or until no longer pink inside.
Remove from oven and cover with foil. Allow to rest for 10 minutes before slicing thinly.
To assemble sandwiches, slice each roll crosswise and 1 teaspoon of mustard on the bottom half of each.
Place 3 slices of ham on top of the mustard. Add about 1/4 of the pork slices on top of the ham, followed by a slice of Swiss cheese and a pickle spear.
Place the top of the bread on and serve immediately.
This recipe comes out of the Tampa Bay section of Ballpark Eats, but it could have worked for Miami or elsewhere. This combination of meat, cheese and pickles is a classic and I've seen it available in restaurants all over the continent.
The one major change I made when making this was in the bread. I had some ciabatta bread in hand at the local market when my eyes fell on a huge loaf of rosemary focaccia. Sold.
So instead of a Cuban sandwich I doubled up on the toppings and ended up making a kind of Cuban sub. Masivo! Didn't have to eat again for a day.
I don't know if there's a recommended thickness when slicing the pork. As I sliced away, I ended up with thicker slices than I had envisioned, but it all went down well. Go Rays!