While the Chef at a local restaurant, where we served a delicious Smoked Double-cut Pork Chop for dinner, I found that after we had smoked whole pork racks, we always had ends and pieces that could not be served as an entrée. This lead to some innovative ways to utilize this premium corn- fed, smoked pork. One of the best uses was in a Cuban Sandwich, which normally includes slow roasted pork, ham, pickles, and Swiss cheese on Cuban bread – all pressed together on a griddle to make the bread crusty on the outside and gooey and cheesy on the inside. The sandwich ended up being so popular that we would smoke extra pork loins everyday to keep up with the Cuban sandwiches.
The actual recipe for assembling the sandwiches really will have to be determined by your taste buds. I go heavy on the mustard on both the top and bottom of the roll, because the mustard brings out the flavor of the pork. Ultimately – how the sandwich is stacked is more important than the quantity of any one ingredient.
For the Pork Loin:
1 Pork Loin, 3 to 4 pound average
1Tablespoon, olive oil
Your favorite Dry Jerk Seasoning blend or blackening spice, we like Dizzy Pig’s Jamaican Firewalk seasoning.
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill. Brush the pork loin with the olive oil and then season liberally with the seasoning. Place the pork loin on the grill opposite from the charcoal and smoke-roast the pork loin indirectly. Cook until the internal temperature reaches 140 degrees. Remove from the grill and allow to cool to room temperature until carving.
For the Sandwich:
8 Cuban Bread rolls or Hoagie Rolls or Baguette cut into 6” pieces
Slices Swiss cheese
Bread and Butter Pickles, some for the sandwiches and some to eat
Deli Ham, your favorite
Salt and Fresh ground pepper
Preheat a gas or charcoal grill to medium heat. Split the roll in half. Spread the mustard on the top and bottom of roll. Place a layer of cheese, pickles, ham, pork – seasoning the pork with salt and pepper, and then another layer of cheese (the cheese glues everything together). Wrap in aluminum foil and place on the grill. Use a brick wrapped in aluminum foil to act as a weight to press the sandwich down. Cook for about 8 to 10 minutes and remove from the grill. Good Eating!
Come by The Hearth and Grill Shop this Saturday to sample this delicious recipe, to check out all of our seasonings and rubs, to see a Big Green Egg in action, and to see our entire selection of gas and charcoal grills.