Monday, May 21 – Cuban Sandwiches


1/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3 cloves garlic, finely chopped
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 pork tenderloin
1 tablespoon olive oil
16 slices (1/2-inch thick) round, soft French or Italian bread, lightly toasted
4 ounces Swiss cheese,  thinly sliced
4 slices dill pickle, sandwich style, cut in half
4 ounces ham, thinly sliced

  1. Heat oven to 450 degrees.
  2. Mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and mustard together in a small bowl. Stir 1 1/2 tablespoons of the spiced mustard into the mayonnaise and set aside.
  3. Coat the tenderloin with the remaining mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. Remove the pan from the refrigerator and let rest for 10 minutes.
  4. Roast the tenderloin, turning after 10 minutes, until the internal temperature reaches 155 degrees approximately 20 to 25 minutes. Let rest for 15 minutes and cut into thin slices.
  5. To assemble the sandwiches: Lightly brush a baking pan and a sheet of aluminum foil with the olive oil.
  6. Spread about 1/2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast. Layer the pork slices, Swiss cheese, pickles, and ham on half of the toast and top with the remaining toast.
  7. Place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down.
  8. Place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet.
  9. Bake the sandwiches until the cheese has melted — about 10 minutes.

Cooking With Crevolyn
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