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Blue Parrot Cuban Sandwich |
For the Marinade
12 oz Orange Juice
2 Tbsp Ground cumin
6-8 lbs Whole PrairieFresh® pork loin, well trimmed
To taste Black pepper
1/2 Cup Extra virgin olive oil
4-6 Fresh garlic, chopped
To taste Kosher salt
For the Sandwich
2-3 ounces Daily's® Pit ham, thin sliced
1 Tbsp Mayonaise
6-8 Sweet bread and butter pickle chips
1-12 inch roll Hoagie roll
2 oz Mid Swiss cheese
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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 degree Fahrenheit until internal temperature reaches 145-150 degrees Fahrenheit 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. |
Serves 1 sandwich made to order |
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Calories |
-- |
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Protein |
-- |
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Fat |
-- |
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Sodium |
-- |
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Cholesterol |
-- |
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Saturated Fat |
-- |
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Carbohydrates |
-- |
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Fiber |
-- |
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Current Rating: |
Level of Difficulty: Medium |
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