Cuban Grilled Pork Sandwich

By doodanger

Ingredients

• 2 tbsp. (25ml.) vegetable oil
• 1 tbsp. (15ml.) chili powder
• 1 glove garlic, minced
• 1/4 tsp. (1ml.) pepper
• pinch salt
• 1 pork tenderloin (12oz./375g)
• 1 oblong bread loaf (450g)
• 1/4 cup (50ml.) light mayonnaise
• 2 tsp. (10ml.) dijon mustard
• 6 oz. (175g) sliced black forest ham
• 6 slices dill pickle
• 4 oz. (125g) sliced swiss cheese

Details

Servings 8

Preparation

Step 1

In bowl whisk together vegetable oil, chili powder, garlic, pepper and salt; add pork, turning to coat (make ahead: cover and refrigerate for up to 24 hours)

Place pork on greased grill over medium high heat; close lid and grill, turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, 16 - 20 minutes. Transfer to cutting board; let cool. Slice thinly on diagonal.

Using serated knife, cut loaf in half horizontally. In bowl, stir mayonnaise with mustard; spread on cut sides of loaf. Layer ham, pork, pickle slices and cheese on bottom. Sandwich with top half of loaf. (make ahead: wrap in foil and refigerate for up to 6 hours. Serve cold, or heat on baking sheet in 375F oven, or on grill over medium heat until warmed and toasted on both sides. Cut into 8ths to serve.