Cuban-style Roast Pork Sandwiches

Cuban-style Roast Pork Sandwiches Recipe with Swiss Cheese and Pickled Onions

Region / culture: Cuba, Switzerland | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Cuban-style Roast Pork Sandwiches are a delicious and flavorful dish that combines tender roasted pork with pickled onions, peppers, and cheese on sourdough bread. This sandwich is a popular choice for lunch or dinner and is sure to satisfy your cravings for a hearty and satisfying meal.

History

Cuban-style Roast Pork Sandwiches have their origins in the traditional Cuban cuisine, where roasted pork is a staple ingredient. The combination of tender pork, pickled onions, peppers, and cheese on bread reflects the influence of Spanish and Caribbean flavors in Cuban cooking. This sandwich has become a favorite in many parts of the world for its bold and savory flavors.

Ingredients

1 clove of garlic
1 tsp (5 ml) of ground cumin
1 tsp (5 ml) of salt
1 tsp (5 ml) of freshly ground black pepper
1.5 to 2 lb (700 to 900 g) of pork tenderloin, trimmed of fat and membrane
4 thin slices of swiss cheese (or cheese of your choice)
8 slices of sourdough bread
1 tsp (5 ml) of olive oil
pickled onions and peppers

How to prepare

Mash the garlic, salt, pepper, and cumin together to create a paste.
Apply the paste onto the pork tenderloin and place it in a small roasting pan.
Roast the pork at 450°F (230°C) for 20 to 25 minutes, or until it reaches an internal temperature of 155°F (70°C).
Remove the pork from the oven and let it rest for 10 to 15 minutes.
Slice the pork into thin pieces.
Layer the pork, pickled onions and peppers, and cheese between slices of bread.
Heat half of the olive oil in a cast iron skillet over medium heat until the surface shimmers.
Add two sandwiches to the skillet and cover them with foil.
Place a heavy skillet or one or two heavy cans, or a brick covered with aluminum foil, on top to weigh it down.
Cook the sandwiches until the bottom side turns brown (approximately 3 to 5 minutes), then remove the weights, flip the sandwiches over, and cook until the other side turns brown.
Repeat the process with the remaining oil and the other two sandwiches.
Cut the sandwiches in half and serve immediately.

Variations

Substitute the pork tenderloin with chicken or beef for a different flavor profile.
Add sliced avocado or a drizzle of hot sauce for an extra kick of flavor.
Use different types of cheese, such as Swiss or cheddar, for a unique twist on the classic sandwich.

Cooking Tips & Tricks

Make sure to roast the pork until it reaches an internal temperature of 155°F (70°C) to ensure it is cooked through but still tender.

- Layering the ingredients between slices of bread helps to distribute the flavors evenly throughout the sandwich.

- Using a cast iron skillet and weighing down the sandwiches with a heavy object helps to create a crispy and golden brown crust on the bread.

Serving Suggestions

Serve Cuban-style Roast Pork Sandwiches with a side of plantain chips or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roasting the pork tenderloin in the oven helps to lock in the flavors and create a tender and juicy meat. Grilling the sandwiches in a cast iron skillet adds a crispy and golden brown crust to the bread.

Ingredient Substitutions

If you don't have sourdough bread, you can use any type of bread you prefer. You can also customize the sandwich with your favorite pickled vegetables or condiments.

Make Ahead Tips

You can roast the pork tenderloin ahead of time and store it in the refrigerator until you are ready to assemble the sandwiches. The pickled onions and peppers can also be prepared in advance and stored in an airtight container.

Presentation Ideas

Serve Cuban-style Roast Pork Sandwiches on a platter with a garnish of fresh herbs or a drizzle of balsamic glaze for an elegant presentation. You can also cut the sandwiches into smaller pieces for a party or gathering.

Pairing Recommendations

Pair Cuban-style Roast Pork Sandwiches with a glass of red wine or a cold beer for a delicious and satisfying meal. A side of sweet potato fries or a fresh fruit salad complements the flavors of the sandwich.

Storage and Reheating Instructions

Store any leftover Cuban-style Roast Pork Sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwiches in a toaster oven or oven at 350°F (180°C) for 10 to 15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Cuban-style Roast Pork Sandwiches contains approximately 400 calories.

Carbohydrates

Each serving of Cuban-style Roast Pork Sandwiches contains approximately 40 grams of carbohydrates.

Fats

Each serving of Cuban-style Roast Pork Sandwiches contains approximately 15 grams of fats.

Proteins

Each serving of Cuban-style Roast Pork Sandwiches contains approximately 25 grams of proteins.

Vitamins and minerals

Cuban-style Roast Pork Sandwiches are a good source of iron, vitamin C, and calcium.

Alergens

This recipe contains dairy (cheese) and gluten (sourdough bread).

Summary

Cuban-style Roast Pork Sandwiches are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a satisfying meal.

Summary

Cuban-style Roast Pork Sandwiches are a flavorful and satisfying dish that combines tender roasted pork with pickled onions, peppers, and cheese on sourdough bread. This sandwich is easy to make and perfect for a quick and delicious meal. Enjoy the bold and savory flavors of Cuban cuisine with this delicious recipe.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Cuban-style Roast Pork Sandwiches. It was a hot summer day in Havana, Cuba, and I was visiting my dear friend Maria. Maria was a master in the kitchen and always had the most delicious meals prepared for her family and friends.

As soon as I walked into her kitchen, I was hit with the mouthwatering aroma of slow-roasted pork. Maria greeted me with a warm smile and a hug, and then she handed me a sandwich filled with juicy pork, pickles, mustard, and Swiss cheese. One bite was all it took for me to fall in love with this incredible sandwich.

I begged Maria for the recipe, but she simply chuckled and told me that it was a family secret that had been passed down for generations. Determined to recreate this dish at home, I spent the entire afternoon watching Maria in the kitchen, taking mental notes of every ingredient and cooking technique she used.

After returning home, I immediately set to work in my own kitchen, determined to perfect the recipe. I marinated the pork in a mixture of garlic, oregano, cumin, and sour orange juice, just like Maria had shown me. I let the meat sit overnight to soak up all the flavors before roasting it low and slow in the oven until it was tender and juicy.

As the pork cooked, I prepared the rest of the sandwich fixings. I thinly sliced pickles, grated Swiss cheese, and spread a generous amount of mustard on crusty Cuban bread. When the pork was finally ready, I shredded it into succulent pieces and piled it high on the bread, topping it with the pickles and cheese.

The first bite of my homemade Cuban-style Roast Pork Sandwich took me back to Maria's kitchen in Havana. The flavors were spot-on, and the meat was incredibly tender and flavorful. I couldn't believe that I had managed to recreate Maria's family recipe so perfectly.

From that day on, the Cuban-style Roast Pork Sandwich became a staple in my household. My family and friends couldn't get enough of the mouthwatering combination of flavors, and I found myself making it for every special occasion and gathering.

Over the years, I have shared this recipe with countless people, each time telling them the story of how I learned it from my dear friend Maria in Havana. I have taught my children and grandchildren how to make it, passing down the tradition just like Maria's family did.

Every time I make these sandwiches, I am reminded of the incredible time I spent in Cuba and the warm memories I shared with Maria. The recipe may have started as a family secret, but now it has become a beloved favorite in my own family, bringing us together around the dinner table to enjoy a taste of Cuba right at home. And for that, I am forever grateful to Maria for sharing her culinary wisdom with me.