Cubano Sandwich with Mustard Aioli

  • For the Mustard Aioli
  • 1/2 cup mayonnaise
  • 1/4 cup mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 2 or 3 drops hot sauce
  • 1 clove garlic, grated
  • Juice of 1/2 lemon
  • For the Cubano Sandwich
  • 1 tablespoon sweet paprika
  • 1 teaspoon cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 1/2 pounds pork fillet, trimmed
  • 1 pound pancetta, sliced into 1/4-inch-thick disks
  • Four 6-inch loaves French bread
  • 8 teaspoons relish
  • 3 cups shredded Gruyere
  • 4 tablespoons mayonnaise

1. For the mustard aioli: In a bowl, combine the mayonnaise, mustard, lemon zest, horseradish, dry mustard, salt, hot sauce, garlic and lemon juice. Mix well. Cover and refrigerate until ready to use. For the Cubano sandwich: Preheat the oven to 180°C.

2. In a bowl, mix together the paprika, cumin, dry mustard, onion powder, celery salt, kosher salt and brown sugar. Rub the pork tenderloin all over with the spice rub. Transfer to a baking sheet and roast to an internal temperature of 73°C, about 25 minutes.

3. Remove the pork from the oven and let rest for 10 minutes. Slice thin and set aside. Heat a large skillet over medium-low heat. Add the pancetta slices in batches and cook until crispy. Drain on a paper-towel-lined plate. Set aside.

4. To assemble, slice a loaf horizontally. Spread the cut sides with 2 tablespoons mustard aioli, then spread the bottom half with 2 teaspoons relish. Top with 1/2 cup of the shredded gruyere, 5 to 7 slices of the pork tenderloin, 3 slices pancetta and then another 1/4 cup of the gruyere.

5. Heat a griddle pan over medium-high heat until hot. Spread 1 tablespoon of the mayo on the exterior of the bread. Place the sandwich in the pan and press firmly with a panini press or heavy skillet. Heat until the bread has toasted and the cheese is melted, 5 to 7 minutes.

6. Remove from the pan, slice in half and serve. Repeat for the remaining sandwiches.

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