Mini Open-Faced Cuban Sandwiches
These little bite-sized treats are just like the classic Cuban sandwich!
Servings: 18 people
Calories: 135kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chicken broth
- 1/2 pound smoked ham deli, sliced thin
- 1/2 cup dill pickles chopped small
- 1/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 9 Provolone cheese slices deli, sliced thin, cut in half
- 1 French baguette sliced into 18 slices
Instructions
- Preheat oven to 375 degrees F.
- Heat skillet over medium-high heat. Add olive oil.
- Season pork tenderloin with salt & pepper. Sear in preheated skillet on all sides. Remove from skillet and place on a large piece of foil, then place the foil inside a shallow baking dish.
- Pour chicken broth over tenderloin, wrap tightly in foil and bake in preheated oven for 20 minutes. Remove from oven and allow to rest 10 minutes. Leave oven on.
- Slice tenderloin into thin slices (at least 18) and set aside.
- Chop deli ham slices into small pieces and place in a medium sized mixing bowl.
- Add chopped pickles and set aside.
- In a small mixing bowl, combine mayonnaise and mustard until well blended. Pour into ham and pickle mixture and stir to combine.
- Place each slice of baguette on a large sheet pan. Top each slice of bread with a slice of pork tenderloin. Top with ham mixture, and then top with halved provolone.
- Bake about 10 minutes in 375-degree oven, or until cheese is melted and bubbly. Serve hot.
Nutrition
Serving: 1open-faced sandwich | Calories: 135kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 527mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg |
|