Cuban Pork Sandwiches Recipe

Cuban Pork Sandwiches Recipe photo by Taste of Home

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Seasoned pork, red and green peppers and mozzarella cheese come together in this satisfying sandwich recipe sent in by Connie Zangla from Annadale, Minnesota. "To make it more substantial, sometimes I add bread crumbs and Italian seasoning to the meat and vegetables," says Connie.

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Cuban Pork Sandwiches Recipe

Prep: 30 min. + marinating Bake: 25 min. + standing

Yield: 4 Servings

30 25 55

Ingredients

1 small red onion, thinly sliced
1 cup water
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/3 cup cider vinegar
2 garlic cloves, peeled and halved
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
SANDWICH:
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1 pork tenderloin (about 1 pound)
1 teaspoon olive oil
8 slices sourdough bread
8 slices Swiss cheese

Directions

For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin. Let stand at room temperature for 1 hour. Discard garlic. (Relish can be made ahead and stored in the refrigerator for up to 1 week.)
In a small bowl, mash the minced garlic, cumin and salt. Rub over tenderloin; place in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes; thinly slice pork.
Heat oil in a large skillet over medium heat. Top four slices of bread with pork, desired amount of relish and two slices of cheese; top with remaining bread. Cook sandwiches for 2-4 minutes on each side or until golden brown. Yield: 4 servings (2 cups relish).

Nutritional Facts 1 serving (1 each) equals 522 calories, 21 g fat (12 g saturated fat), 113 mg cholesterol, 1,116 mg sodium, 39 g carbohydrate, 3 g fiber, 41 g protein.

Originally published as Cuban Pork Sandwiches in Taste of Home April/May 2007, p41