For the roast pork: Mix together the garlic, salt and pepper. Stir in the orange juice, onions
, olive oil
, oregano, lime zest
Pierce the pork loin 8 to 10 times with a sharp knife or fork. Pour the marinade over the pork loin, place in a food-safe plastic bag and put in the refrigerator for 4 to 6 hours.
Preheat the oven to 375 degrees F.
Roast the loin uncovered, basting periodically with the marinade
. Roast until completely cooked and the internal temperature reaches 160 degrees F, 15 to 20 minutes per pound. Bring the pan juices and marinade to a boil and simmer
, 10 to 15 minutes. These juices add great flavor to the Cubano sandwich! Let cool at least 2 hours before slicing for the sandwich.
For the sandwich: Preheat a griddle
or large frying pan
Cut the bread in half, spread a thin layer of mustard
on both halves (mayo and/or juices from the roast pork are optional) and make each sandwich with the ingredients stacked in this order: roasted pork, ham
, cheese and pickles.
the griddle and place the sandwich on it. Place a heavy skillet on top of the sandwich and press firmly to flatten. Grill
the sandwiches until the cheese is melted and the bread is toasted, 2 to 3 minutes on each side. Slice the sandwiches in half and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.