Traditional Grilled Cuban Sandwich Recipe
From Havana to Tampa, and even New York City, these grilled and pressed sandwiches are a Cuban tradition everyone can enjoy.
Cooking for 4 people
Ingredients
- 1 lb.
pork tenderloin
- 8 thin slices
deli ham
- 12 slices
Genoa salami
- 8 thin slices
Swiss cheese
- 4
small ciabatta loaves or kaiser rolls
Marinade
- 2 cloves
garlic, finely chopped
- 1
lime, zested and juiced
- 1
small orange, zested and juiced
- 1 tsp.
ground cumin
- 1 tsp.
ground oregano
- 3 tbsp.
Dijon mustard
- ¾ tsp.
salt
- ½ tsp.
pepper
Toppings
- ¾ cup
mayonnaise
- 2 cloves
garlic, chopped
- 3 tbsp.
Dijon mustard
-
bread and butter pickle slices
1Food Prep
Cut the pork tenderloin in half, crosswise to create two 4- to 5-inch-long pieces. Make a vertical cut down the middle of each piece, about ¾ of the way through, opening the pieces like a book.
Lay pork pieces cut-side down on a piece of plastic wrap, cover with more plastic wrap and lightly pound the pork to about 1/2-inch thick with a meat mallet.
In a small bowl, combine the ingredients for the marinade. Place the pork in a quart- or gallon-size resealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 30 minutes.
Next, make the topping by combining 2 cloves of chopped garlic and 3 tbsp. of Dijon mustard with the mayonnaise, and whisk together. Refrigerate until needed.
After the pork has marinated for 30 minutes, transfer it to a plate, shaking off the excess marinade. Discard the marinade.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the pork until charred on both sides, about 4–5 minutes per side until it reaches an internal temperature of 145°F on a digital meat thermometer.
Transfer the pork to a cutting board, and let it rest for 5 minutes. Then carve it on a slight angle into 1/8-inch-thick slices.
Slice the ciabatta or rolls in half horizontally and spread the topping on the inside of each half. Place a slice of Swiss cheese on each bottom section and top with 3–4 slices of the pork tenderloin, 3–4 pickle slices, 2 slices of ham, 3 slices of salami, a second slice of Swiss cheese, and the top half of the roll. Wrap sandwiches in a double layer of aluminum foil.
Place the foil-wrapped sandwiches on the grill and place a cast iron skillet or brick on top of each sandwich. Grill about 3 minutes per side while pressing down on the skillet or brick, until the cheese has melted, and the bread is browned and crunchy.
Unwrap sandwiches, cut in half and serve.
For safe meat preparation, reference the USDA website.
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