Blue Parrot Cuban Sandwich

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Blue Parrot Cuban Sandwich

Serves: 1


	Ingredients Marinade 12 oz orange juice 2 Tbsp ground cumin 6-8 lbs whole pork loin, well trimmed Black pepper, to taste Sandwich 2-3 oz pit ham, thin sliced 1 Tbsp mayonnaise 6-8 sweet bread and butter pickle chips 1/2 cup extra virgin olive oil 4-6 cloves garlic, chopped Kosher salt, to taste 1 (12-inch) hoagie roll 2 oz mild Swiss cheese

Method

For the marinade:
Combine marinade ingredients. Marinate loin for 1 day in refrigerator. Remove loin from marinade. Season loin with salt and pepper to taste. Roast loin at 350 degrees F until internal temperature reaches 145-150 degrees F, about 1-1/2 hours.

Remove from oven and let rest. Cool loin in a refrigerator to room temperature (70 degrees). Slice the pork loin thin about 1/8 - 3/16 - inch thick. Refrigerate until ready to use.

For the sandwich:
Warm ham in skillet. Per order: Spread bottom of bun with mayonnaise. Layer 6 slices of pork loin, a layer of cheese, a layer of warmed ham, then pickle chips.

Options: Smash-grill sandwich in buttered wrought iron fry pan using a second pan to flatten sandwich by pushing down on it. Brown both sides, slice and serve.

Photo and Recipe Courtesy of the National Pork Board.