16 September 2010

Cuban Sandwiches

We had our neighbors over for dinner last weekend and I opted to make a giant pork tenderloin. This thing was so big I had to kink it to fit in my biggest roasting pan! 

While hanging out chatting at the dinner table, we got around to discussing what to do with all that leftover pork. Our neighbors are both originally from the Dominican Republic, and Nelson has worked as a chef, so I really enjoy talking food with him. Nelson's suggestion for the leftover pork? Cubans! I've served Cuban sandwiches before working in restaurants, but had never tried one (not being a huge fan of sandwiches) and Andrew had never even heard of them.

I guess Nelson was a pretty good salesman...we drove to the store the next morning so we could eat them for lunch.

Cuban Sandwiches
makes 4 sandwiches

4 ciabatta rolls
4 slices leftover pork tenderloin
8 slices honey-baked ham
8 slices Swiss cheese
8 slices dill pickles
Dijon mustard

Halve and toast the rolls in the toaster oven or under the broiler.

Place the bottom half of each roll on a cookie sheet. Top with one slice Swiss cheese, mustard, 2 pickles, 2 slices of ham, and one piece of pork. Add another slice of cheese to the top.

Return sandwiches to the broiler or toaster oven just long enough to melt the cheese. Add top half of bun to each sandwich. Serve with additional mustard and pickles. Handcut potato chips wouldn't hurt.

These sandwiches are easy, filling, and delicious. A nice weekend lunch or quick weeknight dinner, Cubans are a little something different from boring old turkey or chicken salad. Enjoy!

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