Monday, May 21 – Cuban Sandwiches
Ingredients:
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
Directions:
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Heat oven to 450 degrees.
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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.
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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.
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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.
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To assemble the sandwiches: Lightly brush a baking pan and a sheet of aluminum foil with the olive oil.
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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.
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Place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down.
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Place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet.
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Bake the sandwiches until the cheese has melted — about 10 minutes.