Cuban Grilled Pork Sandwich

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 1 ratings.
Cuban Grilled Pork Sandwich

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 345
pro 22 g
total fat 13 g
sat. fat 4 g
carb 34 g
fibre 1 g
chol 45 mg
sodium 824 mg
% RDI: -
calcium 14
iron 16
vit A 7
vit C 2
folate 26
  • Portion size: 8
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 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

Preparation

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.

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