Sandwich Cubano

Ingredients:

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

3 garlic cloves, finely chopped

3 tablespoons extra-hot mustard

2 tablespoons mayonnaise

11 ounces pork tenderloins

1 tablespoon olive oil

1 loaf French bread or Italian bread, lightly toasted

4 ounces swiss cheese, thinly sliced

4 dill pickle slices, sandwich style, cut in half

4 ounces black forest ham, thinly sliced

Cooking Instructions:

Heat oven to 450F Mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and mustard together in a small bowl. Stir 1 1/2 tablespoons of the spiced mustard into the mayonnaise and set aside. Coat the tenderloin with the remaining mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. Remove the pan from the refrigerator and let rest for 10 minutes. Roast the tenderloin, turning after 10 minutes. Let rest for 15 minutes and cut into thin slices. Cut loaf of bread into 16 sandwich rounds of 1/2 inch thickness. Lightly toast sandwich rounds under the broiler. Lightly brush a baking pan and a sheet of aluminum foil with the olive oil. Spread about 1/2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast. Layer the pork slices, Swiss cheese, pickles, and ham on half of the toast and top with the remaining toast. Place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down. Place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet. Bake the sandwiches until the cheese has melted, about 10 minutes. Transfer to a serving platter and serve immediately.

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