Old-School Cuban Sandwiches with Garlic Mayonnaise
For many years, Cuban sandwiches—ham, Swiss cheese, roast pork, and dill pickles pressed together in a crunchy roll—were only served in Florida at casual Latino restaurants. Too good to remain a secret, they are now served around the country. This recipe makes a quartet of sandwiches at the same time, so you can share your Cubanos with friends.
Makes 4 servings
Garlic Mayonnaise
1/3 cup/75 ml mayonnaise
2 Tbsp Dijon mustard
1 garlic clove, crushed through a garlic press
Pork Tenderloin
1 pork tenderloin, about 1 lb./455 g
3/4 tsp kosher salt
1/4 tsp granulated onion
1/4 tsp granulated garlic
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
Sandwiches
8 slices boiled ham, about 8 oz./225 g, cut to fit rolls
4 oblong soft rolls, about 6 in./15 cm long, split lengthwise
8 slices Swiss cheese, about 8 oz./225 g total, cut to fit rolls
8 long dill pickle slices
3 Tbsp unsalted butter, at room temperature