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recette, facile, sandwich, cubain, cuba, bacon



- 4 ciabatta rolls
- 300 g salami
- 300 g black forest ham
- 8 slices Swiss cheese
- 8 slices dill pickle
- 2 pork tenderloins, about 500 g each
- ½ cup commercial yellow mustard
- 2 tbsp. tablespoons Firebarns Bacon
- 50 ml butter
- 50 ml orange juice
- 50 ml olive oil
- 2/3 cup fresh cilantro
- 1 oz Cuban rum
- Juice of 1 lime
- 1 tablespoon Firebarns Bacon
- 2 tablespoons minced garlic
- ½ jalapeno seeded and coarsely chopped
- Salt and pepper to taste


- In a "Magic Bullet" style blender, combine all marinade ingredients and blend well for 1 minute;
- In a plastic dish, combine marinade and pork tenderloins, close tightly and leave in the fridge for 24 hours;
- Preheat BBQ to high and cook pork tenderloins for 15-20 minutes, turning occasionally;
- Once the pork is cooked, let it rest for a few minutes and place it in plastic wrap in the fridge until it is completely cooled;
- Thinly slice the pork tenderloin pieces;
- Brush the inside of the ciabatta bread with mustard and a few drops of Firebarns Bacon. Add salami, ham, cheese, pork tenderloin and pickles. Brush the outside of the bread with butter and place on the grill, applying pressure for about 2 minutes to brown.

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