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Rickey RiCardo Cuban Sandwich




Source of Recipe


Internet


List of Ingredients




1 mojo sauce
3 tbsp lemon juice
1 tbsp water
3 tbsp olive oil
3 tbsp chopped parsley
3/4 tsp minced garlic
1 tsp dried oregano
1/2 tsp salt
4 cuban or portuguese rolls, cut in, half
8 slices virginia ham, (abt 4 oz)
16 slices roast pork (see note) (abt, 12 oz)
8 slices genoa salami, (abt 4 oz)
4 slices swiss cheese, (abt 4 oz)



Recipe



Put sauce ingredients in a jar. Cover and shake until blended. For
each sandwich: Drizzle 1 tablespoon sauce on bottom half of roll. Top
with 2 slices each ham, roast pork and salami, then 1 slice Swiss
cheese. Drizzle with 1 tablespoon sauce and cover with top of bun.

NOTE: To make Cuban-seasoned roast pork: Rub 1 teaspoon each minced
garlic, oregano and salt on a 1 3/4-pound boneless pork-loin roast.
Roast on rack in 450 F oven 60 minutes, or until meat thermometer
inserted in center reads 160 F. Let stand 10 minutes before slicing.

Servings: 4 servings