One Sweet® Cuban Sandwich

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Miami is well-known for its white sand beaches, hopping nightclub scene and fiery Cuban heritage. And according to the locals, a trip to Miami just isn’t a trip to Miami without a stop by one of its famous sandwich shops nestled in Little Havana, where the signature sandwich Cubano is a must-order. Not gonna lie, my mouth is watering just thinking about it! Luckily, with a little help from Chef Roger Mooking, you don’t need to book a flight to enjoy an authentic taste of this south Florida favorite right in your own kitchen.

Roger’s version, a slightly spicy twist on the Cuban classic, is spot on.  Chef’s Tip:  Throw it on your Panini press or griddle to add some crunch to the bread crust, and then serve alongside rice and black beans, and crispy plantain chips. Wash it all down with an ice-cold SUNSET® English Cucumber Mojito and bask in the beauty of a warm Miami night… no matter where you are!

One Sweet® Cuban Sandwich

Recipes copyright Roger Mooking 2016

Tenderloin

2 whole garlic heads, skin on

1/2 C quartered white onion, skin on

1/2 bunch oregano

1 Tbsp Dijon mustard

2 C chicken stock

1 pork tenderloin

In a large pan combine garlic, white onion, oregano, mustard, and chicken stock. Bring to a boil. Add pork to pan, cover and braise over low heat for 1 hour.

When tender, gently take pork out of pan and allow to cool on a tray.  Strain the liquid with a fine sieve and put back into the pan. Simmer until reduced to a thickened syrupy consistency. Once tenderloin is cool enough to handle, slice thinly using a sharp filet knife.

Pickled One Sweet® Pepper

2 C white vinegar

1/2 C kosher salt

1/2 C white sugar

2 habanero pepper

2 C One Sweet® Peppers sliced into rings

In a pot combine vinegar, salt and sugar and simmer while making sure all sugar and salt is dissolved completely.  Add habanero and sliced One Sweet® Peppers to pot then allow all ingredients to cool in pot until they come to room temperature.

Honey Dijon

1/4 cup Dijon mustard

2 Tbsp honey

Combine mustard and honey till combined well and set aside. 

Sandwich Assembly

2 Portuguese buns

Slice each bun in half horizontally. Spread Dijon and honey on both sides of baguette. Drape a generous amount of thinly sliced pork tenderloin on the bottom half of the baguette.  Drizzle reduced jus over pork and top with pickled One Sweet® Peppers.  Add top slice of bread; wrap in waxed paper or parchment, slice in half and enjoy.  I dare you to only eat half!

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Daniela Ferro
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