Hot and Spicy Cubano Sandwich

Hot and Spicy Cubano Sandwich

  • TOTAL PREP TIME105 minutes
  • SERVINGS8
  • DEGREE OF DIFFICULTYEasy

Ingredients

  • 2 pound boneless pork loin roast
  • 1 pound honey ham thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup Chinese mustard divided
  • 8 whole wheat submarine rolls sweet rolls, or 7- to 8-inch sections of French or Italian bread
  • 3/4 cup red plum red currant, or raspberry jam or jelly
  • 8 slices Swiss cheese
  • 2 7-oz cans green chiles drained and sliced
  • 4 tablespoons (1/2 stick) unsalted butter room temperature
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Preparation

Preheat oven to 450 degrees F. In a small bowl, combine salt, pepper and 1/4 cup of the mustard. Spread mixture on all sides of the pork. Place pork, fat side up, in a shallow roasting pan and roast 15 minutes.

Reduce oven to 350 degrees F. and continue roasting 40 to 45 minutes, or until the internal temperature reaches 145 degrees F. (medium rare) to 160 degrees F. (medium). Remove roast from oven and let rest 10 minutes. Slice very thinly and set slices aside.

To prepare the sandwiches, halve the rolls, laying all 16 halves out, and butter the outside of each of them. On half of the halves, spread the remaining mustard (1 1/2 tablespoons). On the other half of the sandwich halves, spread 1 1/2 tablespoons of jam. Arrange ham, roast pork, cheese, and chiles on the mustard halves of each sandwich, then top with the jam halves.

Prepare a grill to medium-hot heat. Lay a double layer of foil on the grill, large enough to hold the sandwiches. Place sandwiches on the foil, place bricks over the sandwiches (2 sandwiches per brick), and press down gently. Grill until the bottom of the bread is browned and cheese starts to melt, 2 to 3 minutes. Turn, replace the bricks, and grill 2 minutes more. Cut sandwiches in half and serve.


Serves 8

Crane Family

Meet the Crane Family

Southwest Kansas

My family and I live in the southwest part of the state. About 30 years ago I started raising hogs. It's been great to watch the continual improvement that our farms have made over the years. My wife, Nancy, and I have enjoyed raising our four children; Mandy, Mason, Miranda and Masheala, in a rural area.

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