Pressed Cuban Sandwich | Just A Pinch
Roast the tenderloin, as directed. (usually 20 min per pound @ 375*) Let it rest for 10-15 minutes. Slice fairly thin, against the grain. Split hoagies and spread mayonnaise...
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Ingredients
- 6 hoagie rolls
- 1 pound(s) pork tenderloin
- 18 slice(s) deli ham (Black Forest ham works well)
- 9 slice(s) dill pickle
- 3/4 cup(s) shredded Swiss cheese
- 4 tablespoon(s) butter/margarine
- 6 tablespoon(s) mayonnaise
- 6 teaspoon(s) yellow mustard
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