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Nutrition Facts
Serving Size 1 (297g) Recipe makes 8 servings
Calories 665
Calories from Fat 390		(58%)
Amount Per Serving		%DV
	Total Fat 43.4g	66%
	Saturated Fat 19.0g	94%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 1080mg		45%
Potassium 690mg		19%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 2.4g	9%
	Sugars 5.1g
Protein 39.1g		78%
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~Laury~

Cuban Pork Sandwiches

Recipe #139872 | 6 hours | 5 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: LAURIE
Oct 3, 2005

From a griling web site these are awesome! I love the fact that they are done on the grilland that a pork loin is something I aways have in the freezer. Cuban sandwiches feature a distinctive combination of marinated pork, ham, Swiss cheese, and dill pickles. Slice them in halves or quarters and arrange on a platter for great party fare. Char the buns on both sides for a "Media Noche" (midnight) version of this Cuban classic. We dont care for the charred buns but to each his own......prep time includes marinating time.

SERVES 8 (change servings and units)

Ingredients

1/2 cup fresh orange juice
1/2 cup fresh lemonade
1/2 cup finely chopped yellow onion
1/4 cup extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons dried oregano
2 tablespoons fresh lime juice
1 (2 lb) boneless pork loin roast
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 French rolls
8 tablespoons unsalted butter, softened
8 slices swiss cheese
8 slices deli ham
24 dill pickle slices

Directions

1
To make the marinade: In a medium bowl whisk together the first seven (marinade)ingredients.
2
Trim the pork loin of any excess fat.
3
Place the roast in a large, resealable plastic bag and pour in the marinade.
4
Press the air out of the bag and seal tightly.
5
Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
6
Remove the roast from the bag and discard the marinade.
7
Allow to stand at room temperature for 20 to 30 minutes before grilling.
8
Pat dry with paper towels and season with the salt and pepper.
9
Sear the roast over Direct Medium heat until well marked, about 10 minutes, turning once.
10
Continue grilling over Indirect Medium heat until the internal temperature reaches 155?F, 35 to 45 minutes.
11
Transfer the roast to a carving board and loosely cover with foil.
12
Allow to rest for about 10 minutes.
13
Slice crosswise as thinly as possible.
14
Just before serving, split the rolls, spread the inside of each roll with 1 tablespoon butter, and grill them, cut side down, over Direct Medium heat until toasted, about 30 seconds.
15
Layer each roll with Swiss cheese, ham, pickle slices, and sliced pork loin.
16
Finally, flatten the sandwiches on a cutting board with the palm of your hand and then grill them over Direct Medium heat for 30 seconds.
17
Turn the sandwiches and press down firmly a second time (with a metal spatula) and grill for 30 seconds more.
18
Serve warm or at room temperature.