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Cubano Sandwich

Recipe from: Rebels Heroes

For a taste of “Che-che-che Chicken,” viewers check out the Rebel Heroes, a mobile truck in Arlington, Virginia

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Cuban Roast Pork
4 pounds pork loin
12 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup orange juice (fresh squeezed preferred)
Juice of two limes
1 teaspoon grated lime peel
1 cup minced onion
2 teaspoons oregano
½ cup olive oil

Mix together garlic, salt, and pepper. Stir in olive oil, orange juice, lime juice, lime zest, onion, and oregano.

Pierce pork loin 8-10 times with a sharp knife or fork. Pour marinade over pork loin, place in food safe plastic bag, and put in refrigerator for 4-6 hours.

Roast the loin uncovered at 375 degrees Fahrenheit. Baste periodically with marinade. Roast until completely cooked (160 degrees Fahrenheit), about 15-20 minutes per pound. Bring pan juices and marinade to a boil and simmer for 10-15 minutes. These juices add great flavor to the Cubano sandwich!

Let cool for at least 2 hours before slicing for the sandwich.

Rebel Heroes Cubano Sandwich:
4 fresh, soft baguettes
1 pound ham, sliced
1 pound Rebel Heroes Roast Cuban pork, sliced
1/2 pound Swiss cheese, sliced
Dill pickles, sliced
Yellow mustard

Preheat a griddle or large frying pan.

Cut the bread in half, spread a thin layer of mustard on both halves (mayo and/or juices from roast pork are optional) and make each sandwich with the ingredients stacked in this order: roasted pork, ham, cheese, and pickles.

Place the sandwich on a lightly greased hot griddle. Place a heavy skillet on top of the sandwich and press firmly to flatten. Grill the sandwiches for 2-3 minutes on each side, until the cheese is melted and the bread is toasted.

Slice the sandwiches in half and serve.

Yield: 4 servings