Rubbed Pork Tenderloin Cuban Sandwiches with Homemade Fennel Seed Bread
Prep Time: 15mins
Cook Time: 30mins
Total Time: 45mins
Spiced pork tenderloin is sliced and pressed into sandwiches with homemade fennel bread, cheese, pickles, and ham. It's an incredible sandwich!
4fennel seed bread rolls*
1tspred pepper flakes
2tbsplight brown sugar
4tspcoarse ground mustard
1/2lbSwiss cheeseabout 8 slices
1/2lbblack forest ham
8dill pickle slices
salt and pepper
butter or oil for the panini press
Preheat the oven to 400 degrees F. Heat up an ovenproof skillet (preferably cast iron) over medium high heat.
Rub the pork tenderloin with 1.5 tsp sea salt and 1 tsp pepper. Whisk together the cumin, coriander, thyme, red pepper flakes, and brown sugar to combine, then rub it all over the pork.
Once the cast iron skillet has heated up, sear all sides of the pork tenderloin for 5 minutes, until browned. Pop the pan into the oven and roast for 15-20 minutes, until the interior reaches 150 degrees F. Cool on a wire rack, and let the meat rest for 10 minutes. Once cooled, slice the pork on a bias into thin slices.
Slice the rolls in half, and spread 1 tsp of mustard on each roll. Place 1 slice of cheese on each half of the rolls (the cheese protects the bread from getting soggy). Place 2 slices of the black forest ham on the bottom, then one layer of sliced pork tenderloin, 2 slices of tomato, ¼ cup arugula, and 2 pickles. Repeat with the remaining 3 sandwiches.
Heat up a panini press to high, and rub the surface with the oil or butter. Press the sandwiches for 10 minutes until golden brown and crusty, and serve.