Not Tina’s Cuban Sandwich
 
 
by:
Serves: 6
Ingredients
  • 6 Portuguese rolls, split and left together
  • ½ cup mayonnaise
  • 3 tablespoons lime juice, divided
  • 1 teaspoon hot pepper sauce
  • 1 red onion, halved and sliced thin
  • 2 tablespoons rice vinegar
  • Salt and ground black pepper
  • 1½ pounds thin-sliced boneless pork loin
  • 1 tablespoon olive oil
  • 1 teaspoon each: garlic powder, cumin, oregano and sugar
  • ½ cup orange juice
  • 1 cup plantain chips
Instructions
  1. Heat oven to 300 degrees; add buns and heat until toasty warm, about 5 minutes. Mix mayonnaise with 1 tablespoon of the lime juice and the pepper sauce. Toss onion slices with vinegar and a sprinkling of salt and pepper in a small bowl; let stand.
  2. Meanwhile, heat a large skillet over low heat. Drizzle pork with oil and sprinkle with garlic, cumin, oregano, sugar and a sprinkling of salt and pepper; toss to coat. Mix orange juice remaining 2 tablespoons lime juice.
  3. A few minutes from cooking, increase heat under pan to high. Add half the pork; cook turning only once until well browned on each side, about 4 minutes total. Transfer to a plate; set side. Repeat cooking remaining pork; add to plate and immediately pour orange juice mixture into skillet; reduce to a glaze (it happens very quickly). Return pork to pan; coat with glaze.
  4. When ready to assemble sandwiches, spread a portion of the mayonnaise mixture over each side of the roll. Top each half with a piece of pork. Top bottom half with a portion of plantain chips and then pickled onions. Cap with bun top. Halve and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/not-tina%e2%80%99s-cuban-sandwich/