Grilled Cuban Sandwich

Votes: 3

In this recipe, we marinate the pork tenderloin in mustard and pickle brine to infuse the meat with these flavors. When grilling, the sandwich is weighed down with something heavy to ensure the bread is properly toasted and the cheese is completely melted.

Time: 1 hour.
Complexity: average
Servings: 4

When you imagine the classic flavor of a Cuban sandwich, you probably think of spicy mustard, tangy pickles, and juicy pieces of pork.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece of pork tenderloin (450 g)
225 g of thinly sliced store-bought ham
110 g thinly sliced Swiss cheese
1 loaf, cut lengthwise Cuban bread (35 cm long)
or other long soft bread
1/4 cup plus 1 tbsp table mustard
8 slices pickled cucumbers (sliced lengthwise) plus 2 tbsp. marinade
2 small cloves of garlic, grated
Salt and ground black pepper
2 tablespoons melted butter
1/4 cup mayonnaise
2 tablespoons olive oil, plus a little more for greasing the grill grates

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, sandwich buns, ham, cheese, pickled cucumber, mayonnaise, mustard, garlic, Cuban bread

Cooking the dish according to the recipe:

Using a sharp knife, cut the pork tenderloin in half crosswise to create two 13cm-long pieces. Make a vertical slit in the middle of each piece, about 3/4 of the way through. Open the pieces of meat like a book. Place them cut-side down on a piece of plastic wrap, cover with another piece of pork, and lightly pound the pork with a meat mallet to a thickness of 1cm.
Place the pork, 1/4 cup mustard, olive oil, cucumber marinade, and garlic in a 1-4 quart (1-4 l) resealable plastic bag. Seal the bag and massage the marinade into the meat. Let sit at room temperature for 30 minutes.

Meanwhile, heat a grill or large grill pan to medium-high heat.

Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grate. Season the pork generously with salt and pepper on both sides. Grill until charred on both sides, 4-5 minutes per side, or until medium-rare.

Transfer the pork to a cutting board and let rest for 5 minutes. Reduce the grill temperature to medium. Slice the pork across the grain into 0.3 cm thick pieces, lightly season with salt and pepper.
Butter the outside of the Cuban bread and place the halves cut-side up on a long piece of aluminum foil. Mix the remaining tablespoon of mustard with mayonnaise and spread the mixture on both sides of the bread.

Place the ham, pickles, pork, and Swiss cheese on one half of the bread. Top with the other half and wrap the sandwich in foil.
Place the sandwich on the grill, top it with a large baking sheet and a large cast-iron skillet or two large cans. Grill for 5 minutes, remove the baking sheet and weights, flip the sandwich, replace the weights, and grill until the Swiss cheese is melted, about 5 more minutes.

Unwrap the sandwich, cut into 4 pieces and serve immediately.