Wednesday, August 12, 2009

Cold Cuban Sandwiches


1 lb Pork Sirloin or Tenderloin, thinly sliced
1 cup (8oz) Italian salad dressing
8 oz Deli Sliced Ham
1 Banana, thinly sliced
32 Dill Pickle slices (8 per sandwich)
4 Tbs Mayonnaise
4 tsp Yellow Mustard
4 Submarine rolls
1 Tbs Vegetable Oil


Thinly slice the pork and place it in a small bowl with a lid. Add the Italian salad dressing. Allow to marinate for at least 4 hours.

Heat a large skillet over medium heat with vegetable oil. Remove the pork from the marinade and add to the pan. Saute until cooked through, about 5 minutes - do not overcook. Place in food storage container and refrigerate at least 1 hour before serving.

To assemble the sandwich, start by slicing the rolls in half lengthwise. Remove some of the bread from the inside of each half - creating a dish that will hold all the sandwich fixin's (save the bread you remove for bread crumbs). Spread 1 Tbs mayonnaise and 1 tsp mustard on the bottom half of the rolls. Next add a single layer (about 16 slices) of banana on top of the mayo and mustard. Then add a single layer (about 8 slices) of pickles on top of the bananas. Pile on 1/4 of the pork. Finish by placing 4 slices of ham on top of the pork. Add top half of the roll.

Serves 4

To see what I spent on this recipe and to read the story behind it, visit my other blog here.

No comments: