sandwich cubain bacon
30 minutes • 4 sandwiches


A Cuban sandwich recipe prepared with pork tenderloin marinated for up to 24 hours so that the flavors infuse into the meat. The marinade contains orange juice, olive oil, Cuban rum, Bacon hot sauce, garlic, lime, cilantro and jalapeno peppers. The sandwich is then prepared with marinated pork, black forest ham, salami, dill pickles, Swiss cheese, our Baseball Mustard and our hot sauce. All served on buttered toasted ciabatta buns. Allow up to 24 hours for pork to marinate in the refrigerator.


  • 4 ciabatta rolls
  • 300g salami
  • 300 g black forest ham
  • 8 slices of Swiss cheese
  • 8 slices of dill pickle
  • 2 pork fillets of approximately 500 g each
  • ½ cup baseball mustard
  • 2 tbsp. Bacon hot sauce
  • 50 ml butter


  • 50 ml orange juice
  • 50 ml olive oil
  • 2/3 cup fresh cilantro
  • 1 oz Cuban rum
  • The juice of a lime
  • 1 C. Bacon hot sauce
  • 2 tbsp. chopped garlic
  • ½ seeded jalapeno, roughly chopped
  • Salt and pepper to taste


  1. In a blender, combine all marinade ingredients and mix well for 1 minute.
  2. In a plastic dish, combine the marinade and pork tenderloins, close tightly and leave in the fridge for 24 hours.
  3. Preheat the BBQ to high temperature and cook the pork tenderloins for 15 to 20 minutes, turning occasionally.
  4. Once the pork is cooked, let it rest for a few minutes and put it in cellophane paper in the fridge until it is completely cooled.
  5. Thinly slice the pieces of pork tenderloin.
  6. Brush the outside of the buns with butter and place on the grill, applying pressure for about 2 minutes to brown nicely.​
  7. Brush the inside of the ciabatta bread with Baseball Mustard and a few drops of Bacon hot sauce. Add the salami, ham, cheese, pork tenderloin and pickles.


Alain Boutin said:

Prochaine recette

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