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1
Preheat oven to 425 degrees F.
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2
Coat tenderloins with oil.
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3
Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board.
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4
Pack this coating equally and evenly onto the tenderloins.
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5
Heat a large skillet.
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6
Add a drizzle of oil and sear tenderloin on all sides.
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7
Then place in hot oven to roast 20 to 25 minutes.
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8
Wash hands.
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9
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each.
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10
Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar.
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11
Authentic Cuban rolls used for this sandwich are sweet.
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12
This sugar wash process gives a similar effect to store bought rolls.
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13
When rolls come out of oven, split and pile on serving plate.
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14
Preheat a stovetop griddle over medium high heat.
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15
Heat 1/4 cup corn oil in a heavy skillet over medium high heat.
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16
Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle.
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17
Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning.
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18
Remove from skillet to paper towel lined plate and season with fine salt.
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19
To assemble sandwiches: Thinly slice meat on an angle.
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20
Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese.
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21
Assemble sandwiches with desired fillings and place on a hot, buttered griddle.
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22
Use a heavy pan to press the sandwiches together.
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23
Toast until golden brown, then flip and toast the other side.
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24
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
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25
Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms.
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26
Press the sandwiches together.
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27
Put about 1 tablespoon of butter on the hot griddle and spread to coat.
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28
Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet.
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29
Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
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30
Serve with a few slices of plantains per person as a side dish.
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31
Frozen Mojitos Slushes make a great drink or dessert.
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32
For every 4 slushes, you will need:
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33
1 pint lime sorbet or 1 can lime ade from frozen juice section
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34
8 shots light rum
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35
1/2 cup mint leaves
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36
1 tray ice cubes
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37
In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice.
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38
Pulse, then blend on high until lime-mint slush is smooth.
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39
Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.
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40
Yield: 4 cocktails, for 8, double the recipe.
