This shortcut version of the cubano sandwich uses marinated pork tenderloin instead of a large pork roast.
- Portion size 24 servings
- Credits : Canadian Living Magazine: June 2011
Marinated Pork Tenderloin:
MethodIn shallow baking dish or resealable bag, stir together onion, orange juice, oil, lemon juice, lime juice, garlic, salt and oregano. Add pork, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Marinate for up to 24 hours.)
Place pork on greased grill over medium-high heat. Close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 20 to 25 minutes. Let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Cut into 1/4-inch (5 mm) thick slices; set aside.
Spread butter on 1 side of each bread slice. Spread mustard (if using) on other side. With buttered side down, layer 1 slice cheese, 1 slice ham, 2 slices pickle, a few slices pork and another slice of cheese. Top with bread, buttered side up. Repeat with remaining bread.
Using panini press, or in greased skillet over medium heat, grill sandwiches until cheese is melted, about 10 minutes. Cut each sandwich into quarters.
Nutritional facts Pper piece: about
- Sodium 203 mg
- Protein 9 g
- Calories 116.0
- Total fat 6 g
- Potassium 100 mg
- Cholesterol 27 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 4.0
- Folate 5.0
- Calcium 8.0
- Vitamin A 4.0