Honey Mustard Smoked Pork Cubano
Equipment
- Blackstone We used the Blackstone to cook but, if don't have one, you can easily make in a pan on the stove, in a panini maker, or under the broiler in the oven.
Ingredients
- 1 Lb. Thinly Sliced Cooked Pork Tenderloin See link to my recommended recipe or substitute with your favorite sandwich protein.
- 1 Loaf Cuban Bread, if available Can also do a loaf of soft French bread but recommend trying to find Cuban bread or making it.
- ½ Jar Sandwich Sliced Dill Pickles
- 10 Slices Munster Cheese
- ¼ Cup Yellow Mustard Save some for dipping
- 1 Tbsp. Salted Butter
Instructions
- Refer to my pork tenderloin recipe linked and follow the recipe. If not, make sure you have some pre-cooked protein.
- Pre-heat Blackstone to 300℉ (or oven/stove)
- Slice the loaf of bread lengthwise into two halves (if cooking on stove may also want to slice into sandwich size chunks)
- Lightly butter your preferred surface (we used Blackstone). Start heating pork directly on the Blackstone or skillet.
- Place bread facedown until heated (a minute or two) then flip over and start building your cuban.
- Layer cheese and pork (can cover until it get melty) and let sit another minute
- Add pickles and spread mustard generously.
- Combined the sandwich halves and press down with a grill press or spatula.
- Slice your sandwich into your preferred serving sizes and serve with a side of mustard.
Notes
The cooking time has been adjusted to account for making my hint of honey mustard smoked pork tenderloins. Highly recommend making this for a dinner and then using the extra tenderloin for this sandwich.