Shanna's Pork Ham Cheese Plantain Cuban Sandwich
1 2/3 lb pork tenderloin - (to 2 lbs) trimmed
(average pkg weight for 2 pieces)
Extra-virgin olive oil for drizzling
(or vegetable oil)
1 sm onion minced
4 x garlic cloves finely chopped
2 x limes zested
1 lrg orange zested
1 tsp coarse salt
1 tsp coarsely-ground black pepper
1 tsp dried oregano
CUBAN SWEET ROLLS
8 x crusty rolls
(such as Portuguese rolls, torpedo loaves or muffaletta style
round rolls)
4 tsp sugar
PLANTAINS
1/4 cup corn oil
4 x black (ripe) plantains
1 tsp fine salt
RELISH FOR SANDWICHES
6 x dill pickles chopped
1/2 cup sweet red pepper relish
2 x scallions chopped
SANDWICH FIXINS
1 lb shaved ham from the deli
counter
1 lb shaved Swiss cheese from the deli
counter
4 tbl butter for toasting
sandwiches
Method :
Preheat oven to 425 degrees.
Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and
dried oregano in a pile on your cutting board. Pack this coating equally and
evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear
tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash
hands.
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2
teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat
for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this
sandwich are sweet. This sugar wash process gives a similar effect to store
bought rolls. When rolls come out of oven, split and pile on serving plate.
Preheat a stovetop griddle over medium-high heat.
Heat 1/4 cup corn oil in a heavy skillet over medium-high heat. Peel plantains
and cut in half lengthwise, then slice each half into thirds on an angle.
Arrange plantains in pan in a single layer and cook until crisp, continuously
flipping for even browning. Remove from skillet to paper towel lined plate and
season with fine salt.
To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss
cheese on a serving plate, separating and fluffing up the shaved meat and
cheese. Assemble sandwiches with desired fillings and place on a hot, buttered
griddle. Use a heavy pan to press the sandwiches together. Toast until golden
brown, then flip and toast the other side.
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
Spread the relish on the tops of the rolls and pork slices, ham, and swiss
cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of
butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the
griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the
griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes
per side.
This recipe yields up to 8 servings.