Clean Cuban sandwiches
Suzanne Meyer
ingredients
- 1-lb pork tenderloin
- 1 tsp cumin, ground
- 1 tsp smoked paprika
- 2 tbsp white wine vinegar
- 1/4 tsp Sucanat
- 1 medium cucumber, peeled and thinly sliced
- 1 1/2 tbsp Dijon mustard
- 4 5-inch whole wheat sandwich rolls, cut in half lengthwise
- 2 slices uncured ham (2 oz), cut in half
- 4 oz low-fat Swiss cheese, thinly sliced
- 1 C loosely packed arugula
directions
- 1
1. Preheat oven to 375 degrees.
- 2
2. Rinse tenderloin and pat dry. Mix cumin and paprika in a small bowl and rub all over surface of tenderloin. Put tenderloin on a baking sheet and transfer to oven to roast, turning one or twice, for about 25 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers 150 degrees to 155 degrees.
- 3
3. Make homemade pickles. Whisk vinegar and Sucanat together in a medium mixing bowl. Add cucumber and toss to combine. Cover and refrigerate for at least 30 minutes.
- 4
4. Let pork rest for about 5 minutes before slicing into very thin rounds. Cool completely before building sandwich. Spread Dijon on 1 side of each roll. Stack about 6 slices (2 oz) pork in each sandwiches. Add 1 slice ham and 1 slice cheese to each. Divide pickled cucumbers and arugula evenly among sandwiches. Discard remaining vinegar mixture from pickling or keep it to make a vinaigrette.
Source: Clean Eating
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