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What’s For Dinner? Cuban Sandwich with Tomato Jam

Tue, March 12, 2019

You know when you hear about something in passing once and feel like you can't get it off your mind? That's us with this Cuban Recipe. It originated from The Happy Everything Cookbook, then popped up in the 2018 Spring/Summer Edition of Toast Magazine and it feels like every time it's featured (like last week on our Instagram), we get the urge to make it.

While nothing compares to an authentic Cuban sandwich, this recipe is a close second. It’s an easy recipe and with a little bit of prep work like make-ahead Pork Tenderloin and Tomato Jam, it makes a perfect weeknight meal. Not to mention, you'll want to smear this Tomato Jam on anything and everything until the jar is scraped clean.

Cuban Sandwich with Tomato Jam

16-18 ounces Pork Tenderloin

2 cloves garlic, sliced lengthwise into 6 slivers each

2 teaspoons olive oil

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon fennel seeds

1 teaspoon kosher salt

½ teaspoon paprika

½ teaspoon coarsely ground black pepper

¼ cup mayonnaise

¼ cup Dijon mustard 

2 cloves garlic, mashed into paste

2 ciabatta loaves

½ pound Serrano or Black Forest ham

½ pound baby Swiss cheese

4 whole half-sour pickles, sliced thin lengthwise

¼ cup pickled jalapeno slices

Tomato Jam*


Preheat the oven to 350 degrees and adjust oven rack to the middle position. 

Using a small paring knife, cut slits in tenderloin and stuff with slivers of garlic. Place tenderloin in a medium roasting pan and drizzle with olive oil. Place spices in mortar and grind with pestle. Rub tenderloins with spice mixture and return meat to roasting pan.


Place roasting pan in oven and bake uncovered 30 minutes or until internal temperature of the meat reaches 150 degrees or cooked to desired doneness. Remember, meat will keep cooking once removed from oven. 


Allow tenderloin to rest for 10 minutes before slicing into 32 pieces. The pork can be made ahead and refrigerated until ready to prepare sandwiches. 


To prepare sandwiches:

Prepare and light the grill.

Slice bread open face and cut each loaf into 4 equal pieces. In a small bowl, mix mayonnaise, mustard, and garlic paste. Spread mayonnaise mixture on cut sides of bread allowing 1 tablespoon per sandwich. Arrange pork, ham, cheese, pickles, and jalapenos to make 8 individual sandwiches. Top each sandwich with 2 tablespoons of Tomato Jam. Wrap each sandwich in foil. Grill and press until sandwich is warm and cheese is melted.


Tomato Jam

1 (14.5 ounce) can diced tomatoes

1 small onion (1/2 cup), diced

¼ cup apple cider vinegar

¼ cup sugar

2 tablespoons golden raisins (optional)

1 teaspoon mustard seeds

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon curry powder (optional)

¼ teaspoon cayenne pepper



In a medium saucepan, combine tomatoes with onion, vinegar, sugar, and raisins. Stir in mustard seeds, ground cloves, nutmeg, cinnamon, curry, cayenne pepper, and a pinch of salt. Bring to a boil and then reduce heat to medium-low, stirring occasionally. Simmer for 45 minutes or until mixture is thick and jam-like. Allow to cool and transfer to a sterilized resealable container. Jam will keep for up to one month refrigerated.


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