Total Time
1hr 35mins
Prep 1 hr
Cook 35 mins

Recipe from a Little Havana loncheria owned by a college roommate. The traditional way is to use Cuban Bread but that is not easily available so you can use French or Italian bread.

Ingredients Nutrition


  1. Heat oven to 450°F Mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and mustard together in a small bowl. Stir 1 1/2 tablespoons of the spiced mustard into the mayonnaise and set aside.
  2. Coat the tenderloin with the remaining mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. Remove the pan from the refrigerator and let rest for 10 minutes.
  3. Roast the tenderloin, turning after 10 minutes, until the internal temperature reaches 155F @20 to 25 minutes. Let rest for 15 minutes and cut into thin slices.
  4. Cut loaf of bread into 16 sandwich rounds of 1/2 inch thickness. Lightly toast sandwich rounds under the broiler.
  5. Lightly brush a baking pan and a sheet of aluminum foil with the olive oil.
  6. Spread about 1/2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast. Layer the pork slices, Swiss cheese, pickles, and ham on half of the toast and top with the remaining toast. Place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down.
  7. Place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet. Bake the sandwiches until the cheese has melted, about 10 minutes. Transfer to a serving platter and serve immediately.
Most Helpful

I made this for dinner tonight and it was really good. The recipe is very general and subjective as far as how to make the actual sandwich. I used a hoagie roll with some of the insides removed and cooked it on a George Forman Grill. I guess is came out looking more like a panini, but it was really very, very good. I made extra mayo/mustard sauce since this was awesome.

threeovens January 23, 2009