Grill these tasty Cuban sandwiches at the picnic. Assemble them at home—even a day ahead—then keep them cold until ready to heat up.
Total time: 40 minutes. 30 minutes to assemble,10 minutes to grill.
Complete the menu: Corn, Black Bean and Red Pepper Salad; lemon ice for dessert
1 pork tenderloin (** see note below)
1 teaspoon garlic salt
1 large white onion
1 tablespoon olive oil
4 tablespoons stone ground mustard
8 thin slices deli ham
8 slices swiss cheese
8 slices dill or sweet pickles
4 large flour tortillas (or 8 small tortillas)
1. Earlier in the day or the night before your picnic, grill or roast the pork tenderloin and the onions. Slice the onions into rings and brush with olive oil. Season the pork with garlic salt and pepper. Roast both the pork and onions at 425 degrees or grill them over medium high heat until the onions are soft and the pork’s internal temperature is 160 degrees, 15-20 minutes. Let the meat rest, then thinly slice the pork against the grain.
2. Assemble the tortillas. Spread mustard on half the tortilla. Layer on 2 slices of ham, 2 slices of cheese, 2 pickles and a quarter of the pork. Fold the tortilla in half. If you’re not cooking the sandwiches immediately, wrap in plastic and refrigerate.
3. Cook tortillas over a medium grill (or on the stove in a large frying pan) just until the tortilla crisps to a light brown and the cheese melts.
**Note: If the pork tenderloin is too much work, you can substitute 2-3 cups of rotisserie chicken. It’s not authentic but still delicious.