Cuban sandwich stuffed with pork tenderloin and ham, with banana chips and mojito – a detailed recipe for cooking. one 8 + Excessive alcohol consumption is harmful to your health! Share with friends: 
Time: 40 minutes Difficulty: medium Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pork tenderloin, ham and relish for filling
- 750-900 gr. fat-free pork tenderloin (2 piece)
- 450 gr very thinly sliced ham (store cutting)
- 450 gr very thinly sliced Swiss cheese (convenience store cutting)
- 6 chopped pickled cucumbers
- 1/2 tbsp. Relish with red pepper
- Vegetable oil
- 1 chopped small onion
- 4 chopped garlic cloves
- 2 lime zest
- Zest 1 large orange
- 1 tsp coarse salt
- 1 tsp coarse black pepper
- 1 tsp dried oregano
- 4 tbsp. l (60 gr.) Butter for frying sandwiches
- 2 chopped stalks of green onions
Cuban Sweet Buns
- 8 crispy buns (such as Portuguese buns, mini baguettes or round mufflet buns)
- 4 tsp Sahara
Fried Banana Chips
- 4 black (ripened) plantans
- 1/4 Art. corn oil
- 1 tsp fine salt
Mojito Slash cocktail for serving
- 0.5 l lime sorbet or 1 can of frozen fruit lime juice
- 4 piles of rum (45 ml each.)
- 1/2 tbsp. mint leaves
- 1 form with ice cubes * Get 4 cocktails (for 8 servings increase the amount of ingredients 2 times)
Recipes with similar ingredients: pork, ham, cheese Swiss, sandwich buns, banana chips, lime zest, Orange zest, oregano, pickled cucumber, vegetable relish, onions, green onions, garlic, sorbet, rum, mint, plantan
Recipe preparation:
- Preheat the oven to 220 ° C. Lubricate the meat with butter. On chopping mix the board and put together onion, garlic, citrus zest, salt, pepper and dried oregano. Rub this mixture evenly into tenderloin. Preheat a large pan. Pour a little oil and fry the meat from all sides. Then put it in a hot oven and bake for 20-25 minutes. Wash your hands.
- Lubricate the rolls with a little warm water and sprinkle top 1/2 tsp sugar each. Put the buns on a baking sheet and put in the oven for meat for 5 minutes, so that sugar is absorbed on buns formed a crust. Real Cuban Buns which are used to make these sandwiches are sweet. Sugar-coated buns are obtained as purchased. When you get it buns from the oven, cut them in half and put on serving plate.
- Preheat the grill pan over moderate heat. in a thick-walled pan, heat 1/4 tbsp. corn oil on moderately high heat. Peel the plantans and cut them along in half, and then each half into three parts at an angle. Lay out plantans in a pan in one layer and fry until crisp, constantly turning so that they evenly brown. Remove the bananas from the pan and place on a plate covered paper towel. Salt with shallow salt.
- In a small bowl, mix the chopped pickled cucumbers, relish with red pepper and green onion. On top on buns put the vegetable relish, and on the bottom put the slices of pork, ham and swiss cheese. Put the sandwich together and squeeze. Put about a tablespoon of butter on a hot grill pan and evenly distribute to fully cover the bottom. Spread 2 sandwiches and press on cast iron a frying pan. Grill sandwiches by flipping once, until golden until they are hot and the cheese will melt, for 2-3 minutes. on each side. Cut for convenience on pieces, and serve your guests with a few slices of plantan in as an appetizer, and a cooling mojito slash cocktail.
- 4 mojito slash cocktail: mix in a blender 250 ml sorbet or 1/2 can of 4-shot frozen lime juice Roma, 1/4 Art. mint leaves and 1/2 ice cubes from the mold. Whisk in pulse mode and then at high speed until lime mint slush will not get a homogeneous consistency. Pour the drink in 2 tall cocktail glasses with a long-handled spoon and repeat the same steps with the remaining ingredients.
