Cubano Sandwich with Mustard Aoili
Cubano Sandwich with Mustard Aoili
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 334
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 45
- Sodium
- 575
- Total: 1 hr 50 min
- Active: 1 hr 15 min
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 334
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 45
- Sodium
- 575
- Total: 1 hr 50 min
- Active: 1 hr 15 min
Ingredients
Mustard Aioli:
1/2 cup mayonnaise
1/4 cup mustard
1 teaspoon lemon zest
1/2 teaspoon prepared horseradish
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
2 or 3 drops hot sauce
1 clove garlic, grated
Juice of 1/2 lemon
Cubano Sandwich:
1 tablespoon sweet paprika
1 teaspoon cumin
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon brown sugar
1 1/2 pounds pork tenderloin, trimmed
1 pound pancetta, sliced into 1/4-inch-thick disks
Four 6-inch loaves French bread
8 teaspoons relish
3 cups shredded Gruyere
4 tablespoons mayonnaise
Directions
- For the mustard aioli: In a bowl, combine the mayonnaise, mustard, lemon zest, horseradish, dry mustard, salt, hot sauce, garlic and lemon juice. Mix well. Cover and refrigerate until ready to use.
- For the Cubano sandwich: Preheat the oven to 350 degrees F.
- In a bowl, mix together the paprika, cumin, dry mustard, onion powder, celery salt, kosher salt and brown sugar. Rub the pork tenderloin all over with the spice rub. Transfer to a baking sheet and roast to an internal temperature of 165 degrees F, about 25 minutes.
- Remove the pork from the oven and let rest for 10 minutes. Slice thin and set aside.
- Heat a large skillet over medium-low heat. Add the pancetta slices in batches and cook until crispy. Drain on a paper-towel-lined plate. Set aside.
- To assemble: Slice a loaf horizontally. Spread the cut sides with 2 tablespoons mustard aioli, then spread the bottom half with 2 teaspoons relish. Top with 1/2 cup of the shredded Gruyere, 5 to 7 slices of the pork tenderloin, 3 slices pancetta and then another 1/4 cup of the Gruyere.
- Heat a griddle pan over medium-high heat until hot. Spread 1 tablespoon of the mayo on the exterior of the bread. Place the sandwich in the pan and press firmly with a panini press or heavy skillet. Heat until the bread has toasted and the cheese is melted, 5 to 7 minutes. Remove from the pan, slice in half and serve. Repeat for the remaining sandwiches.
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La Cuisiniere
I cannot speak for the recipe as a whole (because I used pulled pork, ham, pickles, etc that I have on hand), but the aioli is outstanding! It is so delicious that I hate there is not a single review to bring attention to this absolutely delicious aioli recipe. It is my go to sauce every time I make Cuban sandwiches as it gives the sandwich a restaurant quality taste. Oh and ps if I have leftovers, I normally can just add some fresh herbs to it ( ie thyme, parsley) and spread it on top of salmon before baking. Then I have 2 uses that are both delicious options for the mustard aioli.
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