Leftover Ham Sheet Pan Cubanos Recipe By Tasty Food

CUBANO SLIDERS RECIPE BY TASTY

Steps:

• In a blender, combine the garlic cloves, cumin, black pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
• Pour the marinade into a large zip top plastic bag and add the pork tenderloin, massaging to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
• Preheat the oven to 500°F (260°C).
• Transfer the pork to a roasting pan and roast until a crust begins to form and the internal temperature reaches 145°F (63°C) , about 20 minutes. Remove from the oven and let the pork rest for at least 10 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
• Cut 15 slices from the pork tenderloin, reserving any leftovers for another use.
• Make the sliders: Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment.
• Place the bottom halves of the slider rolls on the baking sheet and layer with the ham, pork, salami, Swiss cheese, and pickles.
• Slather the inside of the top halves of the rolls with the mustard, then place on top of the sliders. Brush the tops with melted butter.
• Bake the sliders until the top turns golden brown and the cheese is completely melted, about 10 minutes.
• Pull the sandwiches apart and serve.
• Enjoy!

5 NINTH'S CUBANO

Steps:

• At least 2 days before serving time, prepare jalapeños, if desired: place peppers in a heatproof bowl. In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt. Pour liquid over jalapeños and let cool to room temperature. Cover and refrigerate for at least 2 days and up to 2 weeks.
• To make aioli in a food processor combine egg yolks, garlic and mustard. With motor running, add oils in a slow, steady stream. Blend in the lemon juice and salt. Refrigerate until ready to use.
• When you are ready to make sandwiches, seed 2 jalapeños and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapeños). Warm roasted pork in a microwave or small skillet. Spread the inside of the baguettes with aioli. Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapeños, prosciutto and pork. Top with remaining baguette half.
• Heat a large skillet over high heat. Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet). When pans are very hot, add oil to the larger skillet. Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten. Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.

CUBANO PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
• Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
• Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
• Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
• Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.