on Jan 28, 2012, Updated Nov 23, 2021 7 Comments A while back, there was a restaurant in our hometown that served great Cuban sandwiches. My husband and I would love to sneak away there for lunch to share a Cuban and a plate of sweet potato fries. Unfortunately, when that restaurant changed ownership, so did the way they made that sandwich. It just wasn’t the same. So, recently I started making them for my husband myself. Who knew they were so simple to make? All this time I’ve wasted! Basically, I sliced a pork tenderloin into about 1-inch thick slices and cooked in a cast iron skillet for about 1 1/2 – 2 minutes on each side until they were done. While my pork tenderloin was cooking, I prepared my baguette (or you could use Cuban bread as well) with a spread of yellow mustard, slices of Swiss cheese, and thinly sliced dill pickles. Note that my husband prefers a little bit of mayonnaise in his Cuban so, well… I add mayonnaise. I believe that traditional Cuban sandwiches didn’t have mayonnaise in them, but feel free to tinker with the spread to make it how YOU like it the best. While the pork tenderloin was still warm, I placed a few pieces on the bread, topped it with the other piece of bread and quickly heated it in cast iron skillet with a little bit of melted butter. I used another cast iron skillet as my weight to “smush” my sandwich as flat as possible without totally squishing out all of the ingredients. Don’t you like that I used smush and squish in the same sentence? I’m so technical! In less than 15 minutes, we had a delicious, hot, meal that we absolutely loved. This Cuban sandwich would be great for game day, a rainy day, or really just any day. I think you’ll love it. Here’s the recipe. I hope you enjoy this sandwich as much as we do! Enjoy!Robyn xo
