Recipes

[IamMrsG]

Cuban Pork Sandwiches

Prep Time: 20 Minutes Marinating Time: 4 to 6 Hours Grilling Time: 45 to 55 Minutes

MARlNADE:

1/2 cup fresh orange juice

1/2 cup fresh lemonade

1/2 cup finely chopped yellow onion

1/4 cup extra virgin olive oil

2 Tablespoons minced garlic

2 Tablespoons dried oregano

2 Tablespoons fresh lime juice

1 boneless pork loin roast, about 2 pounds, trimmed of fat

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

8 French rolls (I use Pepperidge Farm)

8 Tablespoons unsalted butter, softened

8 slices Swiss cheese

8 slices deli ham

24 dill pickle slices

I put a 1 gallon Ziplock bag in a pitcher, letting the ‘zipper’ hang over the edges Put all the marinade ingredients (first 7 in the list, to the underline) into the bag, seal and give it a good shake to mix. Add the pork roast, press the air out of the bag and re-seal tightly. Turn the bag to distribute the marinade, put back into the pitcher, and refrigerate for 4 to 6 hours. Remember to turn the bag occasionally, to marinate the pork evenly.

Remove the roast from the bag and discard the marinade. Pat the pork dry with paper towels and allow to stand at room temperature for about a half-hour before grilling. Season with salt and pepper.

Sear over Direct Medium heat until well marked, about 10 minutes, turning once. Continue grilling over Indirect Medium heat for 35 to 45 minutes, or until the internal temperature reaches 155º. Transfer to a carving board, cover loosely with foil and let rest for 10 minutes. Slice crosswise as thinly as possible (this is important to the final product).

Before serving, split the rolls, spread the inside of each with 1 Tablespoon butter, and grill them, cut side down, over Direct Medium heat to toast, only about 30 seconds. Layer each roll with Swiss cheese, ham, pickle slices, and sliced pork loin. Resist the urge to add mustard or other condiments -- the sandwiches will not be dry.

Squeeze the sandwiches tightly between the palms of your hands and then grill them over Direct Medium heat for 30 seconds. Turn the sandwiches and press down firmly with a spatula [you can even place a cast-iron skillet on top of the sandwiches] and grill for 30 seconds more. You want these sandwiches to be flattened. Serve warm or at room temperature. (Wrapped tightly, these are excellent picnic fare.)