Cuban Pork Sandwiches

Name: Cuban Pork Sandwiches
Prep time: 5 h
Cook time: 1 h
Total time: 6 h
Yield: 8 serving(s)
Ingredients: 1/2 cup fresh orange juice; 1/2 cup fresh lemonade; 1/2 cup finely chopped yellow onion; 1/4 cup extra virgin olive oil; 2 tablespoons minced garlic; 2 tablespoons dried oregano; 2 tablespoons fresh lime juice; 1 (2 lb) boneless pork loin roast; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 8 French rolls; 8 tablespoons unsalted butter, softened; 8 slices swiss cheese; 8 slices deli ham; 24 dill pickle slices

Submitted by LAURIE

"From a griling web site these are awesome! I love the fact that they are done on the grilland that a pork loin is something I aways have in the freezer. Cuban sandwiches feature a distinctive combination of marinated pork, ham, Swiss cheese, and dill pickles. Slice them in halves or quarters and arrange on a platter for great party fare. Char the buns on both sides for a "Media Noche" (midnight) version of this Cuban classic. We dont care for the charred buns but to each his own......prep time includes marinating time."

Download

Ready In:: 6hrs
Ingredients:: 15
Serves:: 8

ingredients

¹⁄₂ cup fresh orange juice
¹⁄₂ cup fresh lemonade
¹⁄₂ cup finely chopped yellow onion
¹⁄₄ cup extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons dried oregano
2 tablespoons fresh lime juice
1 (2 lb) boneless pork loin roast
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon fresh ground black pepper
8 French rolls
8 tablespoons unsalted butter, softened
8 slices swiss cheese
8 slices deli ham
24 dill pickle slices

directions

To make the marinade: In a medium bowl whisk together the first seven (marinade)ingredients.
Trim the pork loin of any excess fat.
Place the roast in a large, resealable plastic bag and pour in the marinade.
Press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
Remove the roast from the bag and discard the marinade.
Allow to stand at room temperature for 20 to 30 minutes before grilling.
Pat dry with paper towels and season with the salt and pepper.
Sear the roast over Direct Medium heat until well marked, about 10 minutes, turning once.
Continue grilling over Indirect Medium heat until the internal temperature reaches 155?F, 35 to 45 minutes.
Transfer the roast to a carving board and loosely cover with foil.
Allow to rest for about 10 minutes.
Slice crosswise as thinly as possible.
Just before serving, split the rolls, spread the inside of each roll with 1 tablespoon butter, and grill them, cut side down, over Direct Medium heat until toasted, about 30 seconds.
Layer each roll with Swiss cheese, ham, pickle slices, and sliced pork loin.
Finally, flatten the sandwiches on a cutting board with the palm of your hand and then grill them over Direct Medium heat for 30 seconds.
Turn the sandwiches and press down firmly a second time (with a metal spatula) and grill for 30 seconds more.
Serve warm or at room temperature.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

LAURIE

Ottawa, 52

Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! 5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! 4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. 3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! 2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. 0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). Now for the details: I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.

View Full Profile