Grilled Cuban Sandwich Recipe
Cover with plastic wrap and pound with a mallet until ½" thick. Place pork chops in a glass baking dish. Using a small bowl, add remaining marinade ingredients (olive oil, garlic, lime zest and lime juice, orange zest and orange juice, cumin, oregano, mustard, salt, pepper and chili pepper); stir until well combined.
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Place the sandwiches on the hot surface. Put a clean, heavy skillet on top of the sandwich to flatten it. The goal is to press the bread down to about 1/3 of its original size. Leave the skillet on top of the sandwich and grill for 1 to 2 minutes. If you don't have a heavy skillet, use a brick wrapped in foil.
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Instructions. Spread the mustard on the inside of both halves of bread. Spread 2 tablespoons of butter on the inside of the bottom half of the bread. Layer the Swiss cheese on both halves of bread. Place a layer of ham and then pork on the buttered half, then carefully top with pickles and the top half of bread.
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Step 6 - Reduce Heat - Reduce the heat to low on the grill. Step 7 - Cut Bread - Cut the bread in half lengthwise.Spread the mustard on the bottom half of each of the bread. Make the Cuban Sandwich. Step 1 - Layer Sandwich - Layer the ham, Swiss cheese, pickles and pork onto each roll.Alternate between the meat and cheese as the cheese helps keep the sandwich tomorrow.
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Step-by-Step. Step 1: Light your grill and set up for direct medium-high heat. Step 2: In a medium size mixing bowl, combine all the rub ingredients and whisk together. This is a great Cuban-inspired seasoning that works well on both pork and chicken. Store leftover rub in a mason jar and save some for later.
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Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, cut the pork into 2 pieces. Sprinkle all over with the salt and sugar. Place the pieces side by side in an 8- or 9-inch square baking dish. Add the water and cover tightly with the aluminum foil. Roast for 1 hour.
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Slice the bread in half lengthwise. Butter the bottom half with 2 tablespoon softened butter. Spread the mustard on the top half. Layer the sandwich with roast pork, sliced ham, Swiss cheese and dill pickles. Top the Cubano with the top bread slice. Slather the remaining butter over both sides of the sandwich.
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Step 1. Prepare the pork: In a medium bowl, combine the orange and lime juices, olive oil, garlic, cumin, oregano, 1½ teaspoons salt and 1 teaspoon pepper. Place the pork inside a large resealable bag, then slowly pour the marinade on top. Seal the bag and squish the marinade around so it evenly covers the pork.
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Prepare the recipe according to recipe instructions, including grilling. Let each sandwich cool completely then place in individual freezer bags and squeeze out excess air. Freeze for up to three months. When ready to use, thaw in the refrigerator, then let the sandwich (es) sit at room temperature for 30 minutes.
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Instructions. Combine mustard and mayonnaise in a small bowl and set aside. Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread). Flip both slices of bread over, butter-side down, on the cutting board.
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Preheat a panini grill, indoor grill, or waffle iron according to the product instructions. Spread the butter on the cut sides of rolls, then spread the mustard on them. Make sandwiches using the coated split rolls, using the pickles, Swiss, ham, Provolone, and roast pork, layering in the order provided in the ingredient list.
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Brush the pork tenderloin on all sides with the olive oil. In a small bowl, combine the salt, pepper, cumin, oregano, and red pepper flakes. Sprinkle evenly over the pork and rub in gently. In a large oven-safe skillet over medium high heat, sear the pork for 2 to 3 minutes on all sides, until lightly browned.
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Slice: Remove pork to a plate, cover, and allow to rest for 10 minutes before slicing thinly for sandwiches. Assemble Sandwiches: To make the best cuban sandwich, slice cuban bread roll or ciabatta rolls in half horizontally. Lightly butter the outsides of the bread. Spread mustard on each slice of bread. Layer a slice of cheese, pickles, ham.
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Heat the pork. In a large sauté pan, combine the pork, orange juice, lime zest and juice, oregano, red pepper flakes, cumin, onion powder, salt and black pepper. Warm over medium heat until the sauce is evenly distributed throughout the pork and everything is warmed through. Assemble the sandwiches.
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Preheat a panini press or a large cast iron skillet or griddle over medium heat. Lay bread, open side up, on a work surface and spread the bottom and top halves with mustard. Layer bottom and top halves with Swiss cheese. Working only on bottom halves, layer on all of the pickles, ham, roast pork, and salami (if using).
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Layer the meat and cheese: Top the mustard side with a layer of Swiss cheese, followed by a handful of the warmed roast pork. Add another layer of Swiss cheese followed by a layer of pickles and the ham. Top the ham with any remaining cheese and cover the sandwich with the other piece of bread. Marta Rivera.
