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Cuban Sandwich

Mojo Sauce:
3 tb Lemon juice
1 tb Water
3 tb Olive oil
3 tb Chopped parsley
3/4 ts Minced garlic
1 ts Dried oregano
1/2 ts Salt
4 Cuban or Portuguese rolls, cut in half
8 Slices Virginia ham; (abt 4 oz)
16 Slices roast pork (see Note) (abt 12 oz)
8 Slices Genoa salami; (abt 4 oz)
4 Slices Swiss cheese; (abt 4 oz)

Put sauce ingredients in a jar. Cover and shake until blended. For each sandwich: Drizzle 1 tablespoon sauce on bottom half of roll. Top with 2 slices each ham, roast pork and salami, then 1 slice Swiss cheese. Drizzle with 1 tablespoon sauce and cover with top of bun.

NOTE: To make Cuban-seasoned roast pork: Rub 1 teaspoon each minced garlic, oregano and salt on a 1 3/4-pound boneless pork-loin roast. Roast on rack in 450 F oven 60 minutes, or until meat thermometer inserted in center reads 160 F. Let stand 10 minutes before slicing.

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