Tested till perfect Cuban Grilled Pork Sandwich

Cuban Grilled Pork Sandwich

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspvegetable oil
  • 1 tbsp 1tbspchili powder
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt
  • 1 1pork tenderloinpork tenderloins, (12 oz/375 g)
  • 1 1oblong bread loaf
  • 1/4 cup 1/4cuplight mayonnaise
  • 2 tsp 2tspDijon mustard
  • 6 oz 6ozsliced Black Forest ham
  • 6 slices 6slicesdill pickle
  • 4 oz 4ozsliced Swiss cheese
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In bowl, whisk together oil, chili powder, garlic, pepper and salt ; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced. Transfer to cutting board; let cool. Slice thinly on the diagonal.

Using serrated knife, cut bread loaf in half horizontally. Combine mayonnaise with mustard; spread on cut sides of loaf. Layer sliced ham, pork, dill pickles then cheese on bottom. Sandwich with top half of loaf. (Make-ahead: Wrap in foil and refrigerate for up to 6 hours.) Cut into eighths to serve.

Nutritional Information Per serving: about

cal 345 pro 22g total fat 13g sat. fat 4g
carb 34g fibre 1g chol 45mg sodium 824mg

% RDI:

calcium 14 iron 16 vit A 7 vit C 2
folate 26
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