Jerk Cuban Sandwiches
Rated 5.0 stars by 1 users
Category
Lunch
Author:
Heirloom Spice Co.
Servings
4
Prep Time
2 hours
Cook Time
30 minutes
Packed with juicy jerk-seasoned pork, ham, Swiss cheese, pickles, and mustard, then pressed until golden and crispy.
Save this one for your next sandwich night-you’ll be thinking about it long after the last bite.
Ingredients
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MARINADE
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¼ cup brown sugar
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2 tablespoons soy sauce
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2 tablespoons cider vinegar
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2 limes, juiced
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3 tablespoons Jerk Seasoning
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1-1.5 pound pork tenderloin, sliver skin removed
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JERK MUSTARD
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6 tablespoons spicy brown mustard
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1 tablespoon honey
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1 tablespoon cider vinegar
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1 ½ teaspoons Jerk Seasoning
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SANDWICHES
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4 hoagie rolls
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12 slices ham
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12 slices swiss cheese
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pickles
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butter
Directions
Combine ingredients for the marinade. Add pork and marinate in the refrigerator for 2 hours.
Preheat grill to medium-high heat (400ºF). Add pork to preheated grill and grill for about 7 minutes on each side or until internal temperature reaches 145ºF. If you like your pork more well done, cook to 160ºF.
Rest pork for 10 minutes before slicing.
Whisk together ingredients for the jerk mustard.
Slice hoagie rolls in half and spread jerk mustard evenly on each bun. Top each bottom bun with sliced pork, 3 slices of ham, 3 slices of cheese, pickles, then the top bun.
Heat a grill pan or skillet over medium-low heat. Melt some butter in the pan. Grill sandwiches for about 2 minutes on each side, or until golden and toasted. Use a grill press, or heavy skillet, to weight down sandwiches as they grill.
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