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Kicked up Cuban

My version on the Cuban
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate time 1 hour
Total Time 1 hour 50 minutes
Course Sandwich
Cuisine Cuban
Servings 4

Ingredients
  

For the Sandwich

  • 1 lb pork tenderloin
  • 1/4 cup Olive oil
  • 1/4 cup fresh orange juice
  • 2 tbsp lime juice
  • 1 tsp minced garlic
  • 1 tbsp Grumpy Jerk seasoning you can use store brought
  • 1 large Cuban bread loaf you can use french or Italian bread
  • 1/2 lb Swiss cheese sliced
  • 1 lb smoked ham sliced thin
  • 1/4 cup Grumpy Habanero Honey mustard
  • butter as needed
  • 1 large Jalapeno pepper sliced thin (remove the seeds to cut down the heat)
  • 1 jar horseradish pickles recipe to follow

sweet horseradish pickles. I recommend making the day before

For the Brine

  • 2 cups water
  • 1 cup white vinegar
  • 3 tbsp salt
  • 3 tbsp cane sugar
  • 1 tbsp minced garlic
  • 1 tsp pickling spice optional
  • 1 tsp mustard seed optional
  • 1/2 tsp crushed red pepper flakes

For the Pickles

  • 1 lb pickling cucumbers sliced 1/4 inch thick
  • 1 tsp dill
  • 8 tbsp fresh ground or prepared Horseradish

Instructions
 

  • Making the pickles
  • In a 1-quart sauce pot combine the brine ingredients over high heat stirring occasionally. **Add dill here if using.
    Bring the mixture to a boil and then shut off the heat. Set aside and allow to cool to room temperature (you can set the pan in an ice bath to cool faster).
    Using a wide-mouth pint jar, put 3 tablespoon of horseradish on the bottom.
    Add 1/3 dill to the jar.Tightly pack as many cucumber slices as possible into the jar.Top with another 1 tablespoon of horseradish. After all the jars are filled, fill each one to the top with cool pickling liquid, ensuring everything is submerged.
    Cover each jar tightly with a lid and place in the refrigerator until ready to consume.
    For best results, allow the pickles to sit for at least 1 day to allow the maximum flavor to develop.
    Refrigerator pickles will last up to two months in the refrigerator.

Making the pork

  • Place the olive oil, orange juice,lime juice, garlic, oregano, cumin, salt and pepper in a bowl. Whisk to combine.
    Place the pork in the bowl and spoon the marinade over the top. Cover the bowl and refrigerate for at least 1 hour.
    Remove from the marinade and coat with the jerk seasoning
    Preheat a grill or skillet to medium high heat. Add the pork and cook for 4-5 minutes on all sides or until a meat thermometer registers 145 degrees F.
    Let the pork rest for 5 minutes,then thinly slice the meat.

Let's make the sandwich

  • Cut the loaf of bread in half lengthwise. Cut the bread crosswise into 4 equal sized pieces.
    Spread the mustard on top and bottom, be liberal
    Place half of the cheese slices on the bottom pieces of bread. Top with layers of ham, pork, jalapeno slices and horseradish pickles.
    Add the rest of the cheese on top of the pickles.
    Melt the butter in a pan. Place one sandwich in the pan. Use a heavier pan, such as a cast iron skillet to press down on the sandwich. Cook for 3-4 minutes per side or until bread is golden brown and cheese is melted. Repeat the process with the remaining sandwiches.
    ***You can also a panini press sprayed with cooking spray***
    ยทย  Cut the sandwiches in half, then serve.
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