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Cuban Style Roast Pork Sandwiches

© Marna Gatlin

We have a friend named George who runs the Cuban Cafe near our home, and I take great delight in his sandwhiches. Although this isn't one of his personal recipes it's pretty darn close!

Cuban Style Roast Pork Sandwiches

1 clove garlic
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground black pepper
1+1/2 to 2 lb (700 to 900 g) pork tenderloin, trimmed of fat and membrane
4 thin slices Swiss cheese (or cheese of your choice)
8 slices sourdough bread
1 tsp (5 ml) olive oil
Pickled onions and peppers (see below)

Mash the garlic, salt, pepper, and cumin together to form a paste. Rub the paste on the pork tenderloin and place in a small roasting pan. Roast at 450F (230C) for 20 to 25 minutes, or until it reaches an internal temperature of 155F (70C). Remove from oven and let rest 10 to 15 minutes. Cut the pork into thin slices. Layer the pork, pickled onions and peppers, and cheese between slices of bread. Heat half the olive oil in a cast iron skillet over medium heat until the surface shimmers. Add two sandwiches and cover with foil. Weigh it down with a heavy skillet and one or two heavy cans, or a brick covered with aluminum foil. Cook until the sandwiches are brown on the bottom (3 to 5 minutes), remove the weights, turn the sandwiches over, and cook until brown on the other side. Repeat with the remaining oil and the other two sandwiches. Cut sandwiches in half and serve immediately. Makes 4 sandwiches.

Pickled Onions and Peppers

1 small red onion, thinly sliced
1-7 oz (196 g) jar roasted red pepper, rinsed and chopped
1/2 cup (125 ml) red wine vinegar
2 cloves garlic, slightly crushed
A pinch of ground cumin
1/2 tsp (2.5 ml) dried oregano
Salt and freshly ground black pepper, to taste

Place the onion in a small saucepan with enough water to cover. Bring to a boil and simmer for one minute. Drain and transfer to a small bowl. Add the remaining ingredients and stir to combine. Let stand at room temperature for at least one hour, stirring occasionally. Remove the garlic cloves prior to serving. Can be stored, covered, in the refrigerator for up to one week.

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