Cuban Sandwiches – Chef Anthony Salemme

by Anthony Salemme, contributing chef

This was a down city favorite lunchtime sandwich, and I hadn’t made one at home in a very long time. I used leftover roasted pork tenderloin I had made the day before.

Serves 4

For the Roast Pork:

2 Tablespoons olive oil

2 Tablespoons orange juice, just squeeze the orange and grate the zest as well

1 lime, juiced

1 Tablespoon honey

2 teaspoons kosher salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 garlic cloves, minced

1 ½ pound pork tenderloin

For the Cuban Sandwich

½ cup butter, softened

8 slices of Brioche or Brioche rolls or soft Italian grinder rolls

3/4 cup yellow mustard

½ cup mango chutney

12 ounces sliced ham

Roast pork sliced as thin as possible

24 dill pickle slices

8 ounces sliced Swiss cheese

Preheat the oven to 450° and line a sheet pan with foil. In a bowl, combine all of the ingredients, mix until smooth, then rub all over the pork.

Roast until the pork has reached an internal temperature of 140° – 20 to 25 minutes. Transfer to a cutting board and let rest for 5 minutes, then slice into ¼-inch slices.

Sandwich construction

Combine the mustard and chutney. Rub the outer side of the top and bottom of each slice of brioche with 1 Tablespoon of the softened butter and arrange, butter-side down, on a cutting board. Spread 2 Tablespoons of yellow mustard and mango chutney on the inside of each piece of bread. On the bottom half of each slice, layer a slice cheese, ham, followed by a quarter each of the pickle slices, and roast pork then end with a slice of cheese close with the top half of the bread.

On a pre-heated griddle or large skillet, grill the sandwiches for 5-7 minutes on each side, pressing down on the sandwich when you flip it, until browned and you can see the cheese melting.

Slice and serve.