Sandwich Cubano


Recipe from a little havana loncheria owned by a college roommate. The traditional way is to use cuban bread but that is not easily available so you can use french or italian bread.

Steps


Heat oven to 450f mix the salt , pepper , cinnamon , nutmeg , cloves , garlic , and mustard together in a small bowl.
Stir 1 1 / 2 tablespoons of the spiced mustard into the mayonnaise and set aside.
Coat the tenderloin with the remaining mustard mixture , place in a small roasting pan , cover , and marinate , refrigerated , for 25 minutes.
Remove the pan from the refrigerator and let rest for 10 minutes.
Roast the tenderloin , turning after 10 minutes , until the internal temperature reaches 155f @20 to 25 minutes.
Let rest for 15 minutes and cut into thin slices.
Cut loaf of bread into 16 sandwich rounds of 1 / 2 inch thickness.
Lightly toast sandwich rounds under the broiler.
Lightly brush a baking pan and a sheet of aluminum foil with the olive oil.
Spread about 1 / 2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast.
Layer the pork slices , swiss cheese , pickles , and ham on half of the toast and top with the remaining toast.
Place the sandwi.

Ingredients


salt, fresh ground pepper, ground cinnamon, nutmeg, ground cloves, garlic cloves, dijon mustard, mayonnaise, pork tenderloin, olive oil, french bread, swiss cheese, dill pickle slices, black forest ham