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Cuban Sandwiches

Description: Sandwiches with roasted pork, ham, swiss cheese, and dill pickles. The brine adds flavor to the pork and helps to keep it moist while roasting. Often I will use left over pork from some other recipe (tenderloin, carnitas, pulled pork, whatever).
Yield: 4 Servings

Pork Brine

Qty Unit Ingredient
2 c. Water
4 tsp. Kosher Salt
1 tsp. Brown Sugar
2 Tbsp. Lime Juice
1 lb. Pork Tenderloin


  1. Heat water to simmering
  2. Dissolve salt and brown sugar in water
  3. Allow water to cool completely
  4. Add lime juice
  5. Refrigerate tenderloin in brine for about 12 hours

Roasted Pork

Qty Unit Ingredient
1/2 tsp. Chipotle Powder
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/4 tsp. Cumin
2 Tbsp. Olive Oil
Brined Pork (see above)


  1. Combine dry ingredients to form a rub
  2. Remove pork from brine
  3. Coat pork with olive oil and then apply rub
  4. Roast at 425 F. until it reaches 140 degrees (about 20-25 minutes)
  5. Allow pork to rest for 10 minutes before carving


Qty Unit Ingredient
4 Sandwich Rolls
Deli Mustard
8 slices Smoked Ham
8 slices Swiss Cheese
8 slices Dill Pickle Sandwich Slices
Roasted Pork (see above)


  1. Butter sandwich rolls and toast them (under broiler, or on a grill or griddle)
  2. Apply mayo and mustard to toasted rolls
  3. Add 1/4 of pork, 2 ham slices, 2 cheese slices, and 2 pickle slices to each sandwich
  4. Slice diagonally and serve

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Copyright 2005-2009, Kevin Worcester