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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.
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.
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.