Cuban Sandwiches

Description: Sandwiches with roasted pork, ham, swiss cheese, and dill pickles. The brine adds flavor to the pork and helps to keep it moist while roasting. Often I will use left over pork from some other recipe (tenderloin, carnitas, pulled pork, whatever). Yield: 4 Servings

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Pork Brine

Qty	Unit	Ingredient
2	c.	Water
4	tsp.	Kosher Salt
1	tsp.	Brown Sugar
2	Tbsp.	Lime Juice
1	lb.	Pork Tenderloin

Directions:

1. Heat water to simmering
2. Dissolve salt and brown sugar in water
3. Allow water to cool completely
4. Add lime juice
5. Refrigerate tenderloin in brine for about 12 hours

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Roasted Pork

Qty	Unit	Ingredient
1/2	tsp.	Chipotle Powder
1/2	tsp.	Onion Powder
1/2	tsp.	Garlic Powder
1/2	tsp.	Kosher Salt
1/2	tsp.	Black Pepper
1/4	tsp.	Cumin
2	Tbsp.	Olive Oil
		Brined Pork (see above)

Directions:

1. Combine dry ingredients to form a rub
2. Remove pork from brine
3. Coat pork with olive oil and then apply rub
4. Roast at 425 F. until it reaches 140 degrees (about 20-25 minutes)
5. Allow pork to rest for 10 minutes before carving

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Sandwich

Qty	Unit	Ingredient
4		Sandwich Rolls
		Butter
		Mayonnaise
		Deli Mustard
8	slices	Smoked Ham
8	slices	Swiss Cheese
8	slices	Dill Pickle Sandwich Slices
		Roasted Pork (see above)

Directions:

1. Butter sandwich rolls and toast them (under broiler, or on a grill or griddle)
2. Apply mayo and mustard to toasted rolls
3. Add 1/4 of pork, 2 ham slices, 2 cheese slices, and 2 pickle slices to each sandwich
4. Slice diagonally and serve