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Recipe Detail Page
Summertime Cubano
Summer 2020
This Cubano is a summer-friendly version because it skips having to heat up the oven to roast a pork shoulder. No oversize buns! Proper meat-to-bread ratio makes for sandwich success.
Makes 4 sandwiches
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano
¼ cup (60 mL) orange juice
Zest and juice of 1 lime
½ tsp (2 mL) chili flakes
1 lb (455 g) pork tenderloin
1 tbsp (15 mL) olive oil
Salt to taste
4 good-quality panini or sausage buns
¼ cup (60 mL) mayonnaise
Yellow mustard to taste
4 slices Black Forest-style ham or other cooked ham
8 slices Swiss-style cheese
½ cup (125 mL) gherkins or other tangy pickle, sliced
1 In a medium bowl, stir together cumin, oregano, orange juice, lime zest and juice and chili flakes. Cut tenderloin in half then slice each half lengthwise to make 4 equal-sized pieces. Place pork in marinade and toss to coat. Cover and let marinate in refrigerator for at least 2 and up to 24 hours.
2 Heat olive oil in large frying pan over medium-high heat. Remove pork from marinade and season with salt. Cook pork on one side for 4 minutes, flip and cook for another 4 minutes or until cooked through and lightly browned. Remove from pan and let rest 5 minutes before slicing thinly.
3 Slather each side of bun with mayonnaise and desired amount of mustard. Top with pork tenderloin, ham, cheese and pickles and close sandwich.
4 Finish by grilling on a panini press or barbecue grill while applying pressure so as to flatten the Cubanos while melting the cheese and toasting the bread.
Makes 4 sandwiches
