From Linda Cicero’s Cook’s Corner Column
Spice Islands Cuban Sandwich
1 tablespoon Cuban Spice (or homemade; see note)
1 1/2 tablespoons cracked black pepper
1/2 teaspoon minced garlic
1 1/2 pounds boneless pork loin
8 soft Kaiser rolls, split
1/4 cup yellow mustard
16 slices dill pickle
16 thin slices ham
8 slices Swiss cheese
Heat oven to 350 degrees. Combine Cuban Spice, cracked pepper and garlic. Rub onto pork, and place in a baking dish. Place 1/4 cup water in bottom of pan. Cover and bake 1 hour, 15 minutes or until meat is cooked through. Remove from oven and allow to cool slightly. Using 2 forks, shred pork roast. Stir into pan juices.
To make sandwiches, spread mustard on rolls. Top with spiced pork, ham, pickles and Swiss cheese. Press sandwiches together lightly. Heat large skillet. Add several sandwiches, and top with a heavy pan to press. Cook 3 to 4 minutes, until toasted. Flip and cook an additional 2 to 3 minutes, until roll is toasted and cheese has melted. Makes 8 servings.
Note: To make your own spice blend, combine 1 bay leaf, 1 teaspoon minced dried onion, 1/2 teaspoon each dried oregano and salt, 1/4 teaspoon crushed red pepper and 1/8 teaspoon ground cloves in a spice grinder, and process to a fine consistency.
Per serving: 465 calories (36 percent from fat), 18.6 g fat (8.7 g saturated, 6.9 g monounsaturated), 96.5 mg cholesterol, 39.3 g protein, 35.1 g carbohydrates, 2.5 g fiber, 1,793 mg sodium.