A flavorful twist on the classic Cuban sandwich, featuring tender roasted pork, a zesty relish, and melted Swiss cheese, all pressed to perfection.
Combine the red onion and water in a small saucepan and bring to a boil over medium heat.
Boiling the onion briefly helps to mellow its sharpness.
Cook for 1 minute, stirring frequently, then drain and transfer to a bowl.
Stirring prevents the onion from sticking to the pan.
Add the roasted red pepper, cider vinegar, oregano, cumin, salt, and pepper to the bowl with the onion. Mix well.
Letting the relish sit allows the flavors to meld together.
Let the relish stand at room temperature for 1 hour, then cover and refrigerate.
Refrigerating the relish enhances its flavor.
Preheat the oven to 425°F (220°C).
Ensure the oven is fully preheated for even cooking.
Rub the pork tenderloin with minced garlic, cumin, and salt.
Massaging the spices into the meat helps to infuse flavor.
Place the pork in a shallow baking pan and roast uncovered for 30-35 minutes, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to ensure the pork is cooked perfectly.
Let the pork rest for 10 minutes, then slice thinly.
Resting the pork allows the juices to redistribute, keeping it moist.
Heat olive oil in a large skillet over medium heat.
Heating the skillet ensures the bread crisps up nicely.
Assemble the sandwiches by layering pork slices, relish, and Swiss cheese between two slices of bread.
Press the sandwich gently to help it hold together.
Cook the sandwiches in the skillet for 2-4 minutes on each side, until golden brown and the cheese is melted.
Flip the sandwiches carefully to avoid spilling the filling.
Serve the sandwiches warm, with any extra relish on the side.
Pair with a side salad or chips for a complete meal.
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