Grilled Cuban Sandwich Recipe
If you’re a fan of Cuban Sandwiches then you’re going to love this Grilled Cuban Sandwich recipe. First I make a fresh mojo marinade and cover 2 whole pork tenderloins in it for a couple hours. (Be sure to reserve ½ cup of the marinade for the glaze).
Once the pork has soaked up all the delicious flavor from the marinade, fire up the Big Green Egg and bring the temperature to 275-300⁰ throw a few chunks of Hickory grillewood.com on the hot coals for smoke.
Place the tenderloins on the grill and cook for about 40 minutes. Use the reserved marinade to make a mojo glaze: Heat a small pot over medium high heat and add the marinade, ¼ cup sugar, ¼ cup honey, 2 Tablespoons cider vinegar and 2 Tablespoons Yellow mustard. Whisk it all together and reduce by half until it forms a thick glaze.
Once the pork tenderloins hit about 140 internal (about 40 minutes on the grill) brush the outside with the glaze and continue to cook for another 10 minutes or an internal of 145-150⁰. Get them off the heat and rest for 10 minutes before slicing into thin pieces. I’m checking the internal temp with the new Thermapan IR, you can check it out here>>
Crank the grill heat up to 375⁰ by opening the vents and get ready to assemble the sandwiches.
First split a couple loaves of French or Italian bread in half lengthwise creating a top and bottom piece.
Spread yellow mustard on the inside of both halves and layer with Swiss Cheese slices, dill pickles, Deli Style smoked honey ham, and plenty of slices of the tenderloin. Top with the other half of bread and place a few pats of butter on top.
When the grill is good and hot, place the sandwiches on directly on the rack and use a heavy case iron pan to press them down. Cook for 4-5 minutes and flip over and repeat the process. Carefully remove them from the grill (they will be smokin’ hot!) and cut in half to serve.
Cuban Sandwiches are packed with flavor from the marinated pork to the crispness of the dill pickle and creaminess of the swiss cheese. It’s one sandwich that’s guaranteed to make your taste buds happy!
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Grilled Cuban Sandwich Recipe
Ingredients
- 2 pork tenderloins 1 ½-2lbs ea
- 16oz Mojo Marinade *recipe below
- ½ lb Deli Smoked Honey Ham sliced thin
- ½ lb Baby Swiss Cheese sliced thin
- 2 Loaves French or Italian Bread
- Sliced Dill Pickles
- Mustard
Mojo Marinade
- 1 ½ cup Orange Juice
- ¾ cup Olive Oil
- ¼ cup Lime Juice
- ½ cup fresh Cilantro chopped
- 4–5 cloves Garlic minced
- 2 Tablespoons fresh Mint chopped
- 1 Tablespoon Orange Zest
- 1 Tablespoon Oregano
- 2 teaspoons Cumin
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- Place all ingredients in a food processor and pulse until combined. Reserve ½ cup of marinade for glaze.
Mojo Glaze
- ½ cup Mojo marinade
- ¼ cup sugar
- ¼ cup honey
- 2 Tablespoons Cider Vinegar
- 2 Tablespoons Yellow Mustard
- Place ingredients in a small pot over medium high heat. Whisk to combine and reduce by half until it begins to thicken. Place in small jar or bowl until ready for use.
Instructions
- Prepare Mojo Marinade *recipe below and reserve ½ cup for glaze. Place pork tenderloin in ziplock bag and pour marinade over. Refrigerate for 2-3 hours.
- Prepare Big Green Egg or other grill for indirect smoking at 275⁰; add chunks of hickory wood to the hot coals for smoke flavor.
- Drain excess marinade from tenderloin and place on grill. Cook for 40-45 min or until internal temp reaches 140⁰. Apply glaze *recipe below, and continue to cook for 10 minutes or until internal reaches 145-150⁰.
- Remove tenderloin from grill and rest for 10 minutes before slicing.
- Adjust vents on grill to increase temperature to 375⁰.
- Slice French bread in half lengthwise and spread mustard on both inner sides. Layer swiss cheese, pickle slices, ham and pork tenderloin slices and place bread on top.
- Place 3-4 pats of butter on bread and place on grill. Weight sandwich down with iron skillet and cook for 4-5 minutes. Flip sandwich and cook an additional 4-5 minutes, remove from grill and serve.
Grilled Cuban SandwichHave a Question About This Recipe?
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Although this delicious pork tenderloin entrée does have to marinate overnight, it only takes about 45 minutes to cook, and the mustard sauce can also be prepared up to 24 hours ahead of time. If you like this recipe you might also enjoy these delicious and popular pork tenderloin recipes: Chili Rubbed Pork Tenderloin with Apricot Glaze, Grilled Pork Tenderloin with Dark Cherry Sauce, Bacon and Mushroom Stuffed Pork Tenderloin, Herb Crusted Roasted Pork Tenderloin, and Pork Tenderloin with Blackberry Sauce. How to make Pork Tenderloin with Mustard Sauce To make the pork tenderloin marinade, mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well.
It say to marinade for 3 hours….can it marinade overnight?
yeah, you can marinade it for 12 hours
Can you use a full pork loin?
Sure – just cook to internal temps and not times
Great recipe. Everyone at home loved these. Used some jalapeno mustard and seared them first to start and get a good crust. Thanks for another winner Malcolm!
Can this be done in an oven
Made this for Mother’s Day/F1 Miami GP. We have Cubans in many different places. We agreed these were the best that we’ve had. Thanks!!