This Cuban sandwich is piled high with ham, roast pork loin, Swiss cheese, and dill pickles, then toasted to warm and crunchy perfection.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
696 Calories
Recipe Instructions
Step 1
Preheat oven to 500 degrees F (260 degrees C).
Step 2
Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
Step 3
Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
Step 4
Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
Step 5
Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.
Ingredients
2 tablespoons olive oil
1 teaspoon dried oregano
salt and ground black pepper to taste
1 teaspoon ground cumin
1 tablespoon lime juice
1 teaspoon red pepper flakes
1 tablespoon garlic basil spread (see footnote for recipe link)
4 ciabatta sandwich rolls, sliced horizontally
2 sweet onions, sliced
Chipotle Mayonnaise:
Fillings:
2 jalapeno peppers cut into rings, divided
2 dill pickles, cut into strips lengthwise - divided
