Unusual Fact: Cuba is the largest of all islands in the Caribbean. The country also includes more than 4000 other much smaller islands and cays.
Have any of you watched the movie Chef? Well I did just a few weeks ago, and guess what. The food that they sell in their food truck is Cuban sandwiches! So after absolutely loving the movie how could I pass up not making Cuban sandwiches for Cuba?
So what does a Cuban sandwich have in it. Well, this is the sandwich of strong flavours. It’s not for the faint hearted! Seriously this thing has pickles, ham, roast pork in a killer marinade, swiss cheese and mustard.
Mix up some hot mustard and mayonaise and throw that in the mix as well. It all gets set up inside a baguette. If you wanted to make this dish really authentic you would make your own cuban bread. But this was a bit of a last minute decision as I want to cook all of the C’s before the end of term. Four weeks left and three countries! So we used an ordinary french baguette instead.
The marinade around the pork is incredible. This is a meal in its self. From now on every time I make roast pork it will have this marinade. When you take it out of the oven try some of the garlic pieces. They go all sweet and mushy. See if you can slice this pork up and not try a piece. I dare you.
It all gets slathered in butter and then grilled till the cheese has melted and it is nice and thin. Then you can enjoy it and pull what ever face you want!
Sandwich Cubano recipe from Healthy Life
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3 garlic cloves, finely chopped
3 tablespoons extra-hot mustard
2 tablespoons mayonnaise
11 ounces pork tenderloins
1 tablespoon olive oil
1 loaf French bread or Italian bread, lightly toasted
4 ounces swiss cheese, thinly sliced
4 dill pickle slices, sandwich style, cut in half
4 ounces black forest ham, thinly sliced
Heat oven to 230˚C Mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and half of the mustard mustard together in a small bowl.
Stir remaining mustard into the mayonnaise and set aside. Coat the tenderloin with the mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. Remove the pan from the refrigerator and let rest for 10 minutes.
Roast the tenderloin, turning after 10 minutes. Let rest for 15 minutes and cut into thin slices.
Slice bread loaf. Lightly toast sandwich rounds under the broiler.
Spread a little of the mustard-mayonnaise mixture on each piece of toast. Layer the pork slices, Swiss cheese, pickles, and ham on half of the toast and top with the remaining toast.
Place the sandwiches a sandwich press of frying pan each with some butter, top sand which with butter. If using frying pan top with another heavy pan and foil to flatten.
Bake the sandwiches until the cheese has melted, about 10 minutes. Transfer to a serving platter and serve immediately.