Grilled Cuban Pork Pressed Sandwiches

With pork, ham and cheese, paninis satisfy hearty appetites! MORE+ LESS-

By Betty Crocker Kitchens

December 22, 2009

1/2

lb pork tenderloin, cut crosswise into 4 slices

tablespoons olive oil-and-vinegar dressing

teaspoons grated lime peel

teaspoon dried oregano leaves

slices (1 oz each) provolone cheese (from deli)

soft kaiser rolls, split

thin slices (1 oz each) baked ham (from deli)

tablespoons yellow mustard

tablespoons dill pickle relish

Hide Images

1

Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
2

Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
3

Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don’t slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.

Large Cuban rolls or sandwich buns would also work for this recipe.
Mustard and dill pickles are traditional in Cuban pork sandwiches. If you don’t like either, you could substitute mayonnaise and sweet pickle relish, or omit the relish.