Cuban Sandwich

Debbie Martell November 6, 2009

Ingredients

• 1 lb pork loin
• 1 cup Dijon mustard
• 2 tbsp honey
• 2 tbsp rosemary
• 1 tbsp thyme
• 2 tbsp garlic, minced
• 1 Cuban bread roll
• 8 slices low-fat Swiss cheese
• 1 cup bread and butter pickles
• 8 slices ham
• extra virgin olive oil
• salt and pepper

Preparation

1. Place 1 pound of pork loin in a pressure cooker.
2. Add 1/2 cup of Dijon mustard, 2 tablespoons of rosemary, 2 tablespoons of honey, 1 tablespoon of thyme, 1 tablespoon of minced garlic, salt and pepper.
3. Heat until pork reaches 145 degrees.
4. Remove from cooker and cool.
5. Slice into 1/8-inch pieces.
6. Split Cuban bread roll in half.
7. Layer the bread with 3 tablespoons of Dijon mustard, 4 slices of low-fat Swiss cheese, 1 cup of bread and butter pickles, 8 slices of ham,  and the sliced pork.
8. Add the 4 more slices of low-fat Swiss cheese on top.
9. Lightly coat a small skillet with extra virgin olive oil.
10. Place the sandwiches in the skillet and top with another skillet.
11. Press down firmly, and cook for 5-7 minutes per side. Do this until the sandwich compresses to a third of the original size.
12. Serve with your choice of sides.

Tags: Cooking, Recipes, Food, Lunch

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