Sandwich Cubano

Jamie Silva’s sandwich cubano roasts its own marinated pork tenderloin and layers thin slices with supplied Swiss cheese, sweet deli ham and dill-pickle slices in Cuban bread. Yellow mustard fills the bread, and butter coats the outside for the selected sandwich press.

A knife pierces the supplied silverskin-trimmed tenderloin. It marinates for at least an hour in a baking dish with prepared mojo and complete seasoning. The pork is removed from the marinade, placed on a parchment-lined baking sheet and roasted in the 400°F oven for the selected twenty-to-thirty-minute route, then rests for ten minutes before being sliced thinly on the bias.

The Cuban bread is halved lengthwise, and each inside face receives a tablespoon of yellow mustard. Two Swiss-cheese slices, four ham slices, two to three supplied dill-pickle slices and two to three thin slices of the same roasted pork are layered in each sandwich.

The outside faces receive the listed unsalted butter. The selected sandwich press compresses the bread for about five to six minutes in total, until both sides are golden and the cheese has melted.

Each sandwich moves to a cutting board and is halved on the bias before serving. The selected optional serving suggestion adds prepared plantain chips alongside the sandwich.