I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich.

You guys asked me so many time to post my version of this amazing sandwich and I always hesitated. To be honest, I was testing how I like it the best without offering anyone regarding how I make it.

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I ate so many different version even though they all contain the same ingredients just slightly different made or prepared. In the end, what is truly authentic?

It’s food, a recipe and everyone add their own print, right? You are allowed to experiment and put your own little twist on dishes that you make for you and tour family.

That being said, my family went crazy for this one. Also, I made for my husband’s staff and they all loved it so I am confident that you guys going to love this recipe.

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I made 3 trays full of these Cubanos and I couldn’t resist. I didn’t have a piece of bread or anything with gluten for about 3 months at all, and this was rebirth experience.

So, if you are on low carb diet then you know what I mean. Anyhow, you can totally use low carb tortilla if you are on keto. It’s not the same as having a nice Cuban bread but, hey, better than nothing! Haha

It is truly amazing and so delicious and I really hope you give this sandwich a try.

When you make my Tasty Pressed Cuban Sandwich, or any other recipe from my blog please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you so much in advance!

Yield: 8

Tasty Pressed Cuban Sandwich

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time for cooking pork: 6 hours

Total Time: 6 hours 25 minutes

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Ingredients

MARINADE

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 1 cup orange juice
• 1/2 cup lime juice
• 1 cup cilantro, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 tablespoons ground cumin
• 1/2 tablespoon Kosher salt
• 1/2 tablspoon ground black pepper

PORK

• 5-6 pounds boneless pork shoulder butt.

SANDWICH INGREDIENTS

• Four 10 inches (approximately) Cuban sandwich loaves, sliced into 4 equal sizes
• 1 stick unsalted butter, softened and divided
• 1/2 cup yellow mustard
• 1 pound sliced smoked ham
• Dill pickles sliced lengthwise
• Roast pork
• 8-10 ounces Swiss cheese slices

FOR PRESSING SANDWICH

• Garlic and Herbs Butter or read notes
• Cast iron grill pan with cast iron grill press
• OR PANINI PRESS

Instructions

PORK PREP:

1. Place pork into a largest ziplock bag then pours the marinade. Make sure that marinade is very well combined before pouring it over the pork. massage the pork for a bit to coat then close the ziplock bag and place in the fridge for at least 8 hours, preferably 12 hours. Halfway through turn the ziplock on the other side and massage it again just to make sure the pork is well coated with the marinade.

Oven roast pork in Dutch Oven for 3 to 3 ½ hours on lower heat at 350°F. Take it out of the oven, and allow it to cool down for 20-30 minutes before shredding or carving against the grain.

You can use your slow cooker: Set on high and slow cook for 4-6 hours depending on the size. You may slice it in big chunks so the pork fit well in the slow cooker. Shred pork using two forks as soon as the pork is falling apart.

Grilling pork brings an amazing flavor and it's my favorite ways to prep meat.

When I am cooking it on my Traeger Grill:

1. I prep my smoker for 15 minutes at 250° Fahrenheit with the lid closed. Then I place pork directly on the grill and cook for 2 hours.
2. Take it off the grill and put the pork in the center on the heavy-duty foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt.
3. Wrap the foil tightly around the pork, make sure the cider does not escape.
4. Place the foil-wrapped pork butt back on the grill and cook until the temperature of 145 degrees Fahrenheit, in the thickest part of the meat, about 2-3 more hours longer depending on the size of the pork butt.
5. Allow it to cool DOWN completely for about 30 minutes in foil before shredding or carving against the grain.

Sandwich Assembly:

1. Slice Cuban bread loaf in half then spread unsalted butter on one size and mustard on the other.
2. Add sliced or shredded pork, ham, cheese slices, and pickles. Close and spread or brush soften garlic and herbs butter on top then slice into equal portions.
3. Preheat your grill pan and cook these but pressing onto the cast iron grill. pan and pressing it with cast iron grill press. You can turn it around if you wish and do the same on the other side. You may use a panini press or just bake in the oven if you do not wish to press it at all. I like keeping them in the warm oven wrapped before serving, or microwave to make the hot.

Notes

• If you get pork shoulder butt with a bone, no worries you can still do this and it will taste great.
• If you wish to use Pork Loin or Tenderloin, it's great! I tried it and it tastes fantastic. You do not need to panic.
• If you like any other pickle or ham go ahead and adapt to your liking. Maybe you like dijon mustard use that one. We prefer yellow mustard and smoked ham over honey glazed ham.
• If you cant get garlic and herbs butter then spread butter on the bread and sprinkle with herbs and garlic powder.

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This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it.

It would be too many comfort foods to count that remind me greatly of my childhood. I can’t even say which is my favorite because I really enjoy them all.

With that being said, I am going to tell you right here and right now that pork schnitzels are one of those foods; my favorite foods #253 (hahaha)

This is so good that you would not be able to resist eating. I am warning you right now. If you never made it before, you can see how easy it is, but it’s so delicious as well. In a way, this would be my guilty pleasure.

Click here for more of my delicious pork recipes

It is so wonderful and weird at the same time that my daughter or son loves food that I loved when I was a kid.

I just love making meals that I love dearly and see how my kids feel about it. Most of the time they really like it.

Certain foods or meals we carry from one generation to another, and this one is most definitely foods that I adapted from my family, and my grandparents carried the same meals from their families.

The circle never ends, right?! I am hoping that my kids will do the same.

Anyhow, you can pretty much serve this one with anything that you wish; mashed or boiled potatoes, over pasta and sauce, with rice and vegetables, over salads or perhaps in sandwiches.

If you do not eat pork, you can make it with chicken breast or veal.

Since I know that not everyone eats pork and that is perfectly fine. There is always a respectable solution, so everyone could be happy.

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So, traditionally Pork Schnitzels are cooked or pan-fried on butter, however, I always use oil. I just do not like cooking on the butter.

We love adding butter to sauces, over potatoes or similar but I do not like frying things in butter.

So here is some step by step instructions:

Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface.

Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges. Add a pinch of salt and black pepper on each pork slice

Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate. then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs.

Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.

Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.

Hey, if you try my Easy Pork Schnitzel recipe or any other from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Pork Schnitzels

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Easy and tasty Pork Schnitzel Recipe that you may serve over pasta, rice or with potatoes.

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Ingredients

• 6-8 Boneless Pork Loin, sub with boneless pork chop
• Salt and Ground Black Pepper
• 2 tbsp. Flour just for dusting; use more if needed (for low carb almond flour)
• 3 large eggs
• 1 1/2 cup Breadcrumbs
• 1/4-1/2 cup Oil more if needed
• Serve with Lemon slices and any side dish.

Instructions

1. Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.
2. Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
3. Add a pinch of salt, and black pepper on each pork slice, then dredge the pork in the flour mixture one at a time, then dip them into the egg mixture to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read labels! If it is unseasoned than just add a bit of salt to season it. Some Panko breadcrumbs are untoasted and unseasoned so just be aware of that. 
4. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork slices or three if it is smaller in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.
5. When you are frying this make sure you have enough space around it so it can fry properly. I use about 1/4 cup of oil, give or take. 
6. Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
7. Serve immediately with some lemon. It tastes fantastic if you squeeze just a bit of fresh lemon. You can even add lemon with melted butter and pour it over it.
8. You would be surprised at how delicious it tastes. Leftovers place in the glass container or any that are using with fitted cover. Eat it within 5 days.

Notes

You may use chicken for this recipe if you are not consuming pork.

Use gluten-free flour/bread crumbs for the GF option.

You could make this in your air fryer.

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Sweet and Spicy Pork Tenderloin is an easy and tasty recipe that you could serve over noodles, rice or just pack in the sandwich.

I am totally about sweet and spicy flavours, so Sweet and Spicy Pork Tenderloin are right up my alley.

If you are like me, then I know you will love this recipe.  I am using BBQ sauce more than ketchup. 

I actually would say that I like the taste much better with plain BBQ sauce plus Sriracha.

However, my little one eats ketchup even with his pizza, so I made plain not spicy ketchup-based sauce for him. 

Tap here for more Asian inspired dishes.

My kids are so strange sometimes, but we all go through some fazes in life so I am not worried.

I ate these with lightly grilled homemade flatbread like a sandwich, and some sides on tops like lettuce, and cucumber.

It was insanely good, but for proper lunch or dinner, I like serving it with rice and veggies. 

Also, spiciness can be adjusted to your own preferences. I love spicy food, but this was not as much, at least not to me.

I would definitely like to suggest to add one tablespoon at the time, then taste to see if you can handle the heat. 

Some people handle spicy food pretty well and others not so much, so I always say add less and taste. You got to please your own taste buds. 

You can totally make these with chicken, beef, or turkey.

Of course, the taste and cooking time will be slightly different. Well, I assume that the taste will be nothing but delicious.

It is a totally finger-licking meal that I know you guys will love. In fact, I had quite positive feedback.

However, my comments and recipe starts did not transfer to the blog when I migrated to the WordPress platform. It is sad but true.

If you make Sweet and Spicy Pork Tenderloin, please leave a comment and give us feedback.

Of course, tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your suport and love.

Happy Cooking!!!

Yield: Serves 4

Sweet and Spicy Pork Tenderloin

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Easy and tasty meal idea.

Print

Ingredients

• 2 tablespoons Oil
• 8-10 Oz Tenderloins or any other cut,
• Salt to taste a pinch per pork slice

Sauce

• 1/3 cup your favorite BBQ SAUCE
• 2 tablespoons Sriracha (or gochujang,
• Korean red hot chili paste), please add enough to please your taste buds.
• 1 teaspoon Soy sauce, or to taste
• 1 teaspoon Ground Ginger, or minced ginger
• 1 tablespoon Lemon juice fresh

Instructions

1. Cut tenderloins into strips, or bite-size pieces. Sprinkle pinch or two of salt on each piece. Preheat oil and cook pork for about 3-4 minutes per side on medium-high, trying to turn until it’s no longer pink and looks almost crunchy on the ends, you can also place it on the grill or bake in the oven – just to remind you, cooking in the oven or on the grill might increase cooking time.
2. While pork is cooking, in the mixing bowl, combine ingredients for the sauce.
3. When the pork is done, take half of the oil out (optional) and pour the sauce in. *If you are baking or grilling pork, then combine and cook the sauce in the saute pan, reduce heat to low, and add baked/grilled pork to the sauce with the addition of 1-2 tsp. Of oil. Or take out the meat, cook Sauce until bubbly, then put the meat back in.
4. Stir and turn pork around several times, so it gets glazed on all sides.
5. Let it cook for approximately 5 minutes at a lower temperature. When it gets thick and bubbly, it’s done.
6. Serve it in the bun, over rice, mashed potatoes or salad etc.

Notes

• You can bake it and glaze right after the pork is done. If you cannot handle spicy or overly spicy, reduce Sriracha. Add 1 tbsp. And see if it’s ok. Go with your taste!!!
• For grilling option: Grill pork and make a sauce on the side. You can drop pork strips in the sauce or brush. You can use any cut, but the cooking time will depend on the size and type of the pork cut.
• Chicken, beef or lamb could be used as an alternative, again cooking time will depend on the size and/or type. Internal temperature for pork should be 160°F (medium rare 145°F.) I like my pork well done, but it’s safe for eating even if it is 145° F. Internal temp. for chicken should be 165°F. Internal temp. for beef should be 160°F -for well done. You can also click on the link HERE, and see other meat types safe to eat internal temperatures.

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