Cubano Sandwich with Mustard Aoili
Cubano Sandwich with Mustard Aoili
Try this quick and easy sandwich recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 1 hour 15 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 4 servings
Ingredients
  • 1+½ pounds Pork tenderloin, trimmed
  • 1 tablespoon Sweet paprika
  • 1 teaspoon Brown sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon Celery salt
  • 1 teaspoon Onion powder
  • 1 teaspoon dry Mustard
  • 1 teaspoon Cumin
  • Mustard aioli
  • 1 Garlic clove, grated
  • ½ cup Mayonnaise
  • ¼ cup Mustard
  • ½ teaspoon dry Mustard
  • ½ teaspoon Horseradish
  • Juice of half a Lemon
  • 1 teaspoon Lemon zest
  • ½ teaspoon Kosher salt
  • 2 -3drops Hot sauce
  • To assemble Sandwich:
  • Crusty loaf Bread
  • 2 teaspoons Relish
  • 2 tablespoons Mustard aioli
  • 3 slices Crispy Pancetta
  • 5 -7 slices Pork tenderloin
  • ¾ cups shredded Gruyere cheese
  • 1 tablespoon Mayonnaise
Method
  1. Cubano Sandwich
  2. 1 Pound of pancetta, sliced in ¼ inch discs
  3. Preheat oven to 350°F. Mix all spices in a bowl. Rub pork all over with rub. Roast in oven until internal temperature reaches 165°F, about 25 minutes. Remove pork from oven. Let rest for 10 minutes before slicing. Slice thin. Set aside
  4. Pancetta:
  5. On medium low, heat a large skillet. Add Pancetta and cook in batches until crispy. Drain on a towel lined plate. Set aside
  1. Mustard aioli
  2. In a bowl add all ingredients and mix well. Set aside
  1. To assemble Sandwich
  2. Slice bread lengthwise. Spread mustard aioli on both sides of bread. On bottom slice spread relish. Top with cheese, pork, pancetta and remaining cheese. Heat griddle pan until hot. Spread mayo on each side of the bread. Place sandwich on pan. Press firmly down with a Panini press or use a heavy skillet. Heat for 5 to 7 minutes, until bread has toasted and cheese is melted. Remove from pan, slice and serve

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