Cuban sandwich filled with pork tenderloin and ham, served with banana chips and a mojito

Ingredients:

Pork tenderloin, ham and relish for the filling

• 750-900 g pork tenderloin, trimmed of excess fat (2 pieces)
• 450 g very thinly sliced ​​ham (store-bought)
• 450 g Swiss cheese, very thinly sliced ​​(store-bought)
• 6 sliced ​​pickles
• 1/2 cup relisha, with the addition of red pepper
• Vegetable oil
• 1 small onion, finely chopped
• 4 finely chopped garlic cloves
• Zest of 2 limes
• Zest of 1 large orange
• 1 teaspoon coarse salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dried oregano
• 4 tbsp (60 g) butter for toasting sandwiches
• 2 chopped green onion stalks

Cuban sweet buns

• 8 crusty buns (such as Portuguese buns, mini baguettes, or muffulettas)
• 4 teaspoons of sugar

Fried plantains for chips

• 4 black (ripe) plantains
• 1/4 cup corn oil
• 1 teaspoon fine salt

Mojito Slush cocktail for serving

• 0.5 l lime sorbet or 1 can of frozen lime juice
• 4 shots of rum (45 ml each)
• 1/2 cup mint leaves
• 1 ice cube tray
  *It will work 4 cocktails (for 8 servings, double the ingredients)

Preparation:

1. Preheat oven to 220°C.
   
   Brush the meat with oil. On a cutting board, combine the onion, garlic, citrus zest, salt, pepper, and dried oregano. Rub this mixture evenly into the tenderloin. Heat a large skillet. Add a little oil and brown the meat on all sides. Then place it in a hot oven and bake for 20-25 minutes. Wash your hands.
2. Brush the buns with a little warm water and sprinkle 1/2 teaspoon of sugar on top of each. Place the buns on a baking sheet and bake in the oven with the meat for 5 minutes, until the sugar is absorbed and a crust forms on the buns.
   
   Authentic Cuban bunsThe buns used to make these sandwiches are sweet. The sugar-smeared buns taste just like store-bought ones. When you remove the buns from the oven, cut them in half and arrange them on a serving plate.
3. Heat a grill pan over medium-high heat.
   
   Heat 1/4 cup corn oil in a heavy skillet over medium-high heat. Peel the plantains and cut them in half lengthwise, then slice each half into thirds at an angle.
   
   Place the plantains in a single layer in the pan and fry until crisp, turning frequently to ensure even browning. Remove the plantains from the pan and place them on a paper towel-lined plate. Season with fine salt.
4. In a small bowl, combine chopped pickles, red pepper relish, and green onions.
   
   Place the vegetable relish on the top bun and the sliced ​​pork, ham, and Swiss cheese on the bottom. Stack the sandwiches together and press them together. Place about a tablespoon of butter in a hot grill pan and spread it evenly to completely coat the bottom. Place 2 sandwiches at a time and press them down with a cast-iron skillet. Grill the sandwiches, turning once, until golden brown and hot, and the cheese is melted, 2-3 minutes per side.
   
   Cut into pieces for easy serving and serve to your guests with a few plantain slices as an appetizer and a cooling Mojito Slush.
5. Cocktail “Mojito Slush” for 4 servings: In a blender, combine 250 ml sorbet or 1/2 can frozen lime juice with 4 shots rum, 1/4 cup mint leaves and 1/2 the ice cubes from the ice cube tray.
   
   Blend on pulse and then on high speed until the lime mint slushie is smooth.
   
   Pour the drink into 2 tall cocktail glasses using a long-handled spoon and repeat with the remaining ingredients.