Cuban Sandwiches

Ingredients

4 cloves garlic, thinly sliced
Juice of 2 limes (about 3 tablespoons)
1/3 cup freshly squeezed orange juice
2 teaspoons ground cumin
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 (12-ounce) pork tenderloin, trimmed
1 tablespoon olive oil
4 ounces Black Forest ham, thinly sliced (about 4 slices)
4 ounces Swiss cheese, thinly sliced (about 4 slices)
4 kosher dill pickles (about 4 ounces), thinly sliced lengthwise
2 (6-inch) soft French or Cuban rolls, split
4 tablespoons unsalted butter, softened

Directions

In a resealable plastic bag, combine garlic, lime and orange juices, cumin, salt, and pepper. Add pork and marinate, refrigerated, for up to 4 hours.

Preheat oven to 350 degrees. Wipe off any excess marinade from pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and cook on all sides until lightly brown, about 5 minutes. Transfer skillet to oven and cook 12 minutes more. Transfer pork to a cutting board and let rest for 5 to 10 minutes before slicing into 1/8-inch slices.

Brush insides of each roll with 1 tablespoon butter. Layer 1 ounce of Swiss cheese on one of the cut sides of each roll. Top each with 6 ounces pork tenderloin, 2 ounces ham, 2 ounces pickle slices, and remaining ounce of cheese. Top with remaining halves of rolls. Brush top and bottom of rolls with remaining 2 tablespoons butter. Heat a panini press to medium high and grill sandwiches until heated through and the cheese is melted, about 5 minutes. Slice on the diagonal and serve immediately.

Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.

Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.