Chef Jeff from Smith’s is serving up his take on the ultimate breakfast Cuban sandwich. This hearty handheld is the perfect mix of savory satisfaction and morning comfort.
Ingredients
● 4 ciabatta rolls
● 1 tbsp softened butter
● 2 tbsp yellow mustard
● 1 tbsp mayonnaise
● 8 slices deli ham
● 8 slices Swiss cheese
● 1 cup dill pickle chips
● 6 large eggs
● 2 tbsp half-and-half
● 1 tbsp butter
● Kosher salt and black pepper
For the Quick Mojo Pork
● 1 to 1½ lb pork tenderloin
● 2 tbsp olive oil
● Zest and juice of 1 orange
● Zest and juice of 1 lime
● 3 cloves garlic, minced
● 1 tsp cumin
● 1 tsp oregano
● ½ tsp smoked paprika
● 1 tsp kosher salt
● ½ tsp black pepper
Directions
● Slice the pork tenderloin into thin medallions and lightly press slightly thinner with your hand or a meat mallet.
● Toss the pork with the orange zest and juice, lime zest and juice, garlic, cumin, oregano, smoked paprika, salt, pepper, and olive oil. Let marinate 15–30 minutes if time allows.
● Heat a large skillet over medium-high heat and sear the pork 2–3 minutes per side until caramelized and cooked through. Rest briefly, then thinly slice or roughly chop.
● Whisk together the eggs, half-and-half, a pinch of salt, and pepper.
● Melt 1 tbsp butter in a nonstick skillet over medium-low heat and softly scramble the eggs until just set and creamy.
● Mix together the softened butter, mustard, and mayonnaise.
● Slice the bread lengthwise and spread the mustard butter mixture on both cut sides.
● Layer the bottom half with Swiss cheese, ham, mojo pork, scrambled eggs, pickles, and more Swiss cheese.
● Close the sandwich and lightly butter the outside of the bread.
● Press on a griddle, panini press, or skillet with a heavy pan on top over medium heat for 3–4 minutes per side until crispy and golden brown with melted cheese.
● Rest 1 minute before slicing and serving.
