Super Bowl LV is just 5 short days away! This year’s matchup is between the NFC titled Tampa Bay Buccaneers and AFC titled Kansas City Chiefs. This post will highlight the Buccaneers as they go up against the defending champions.
The Tampa Bay Buccaneers joined the NFL in 1976 as an expansion team. They will be the first team in NFL history to play a Super Bowl game in their home arena, Raymond James Stadium in Tampa, Florida. Their only other championship appearance was Super Bowl XXXVII in 2002, where they beat the Oakland Raiders by more than 25 points.
The Bucs lost to the Chiefs in a matchup during regular season play, but it was a close game. They are the underdogs for this Super Bowl, but they are optimistic for a win with quarterback Tom Brady. Brady left the New England Patriots last year after 20 seasons and six Super Bowl wins. This will be the 43-year-old’s 10th appearance in a Super Bowl.
But that’s enough about the game for now. If you’re on this site, you’re here for the food, so let’s get to it. The Tampa Bay area of Florida boasts a strong Cuban influence, especially in it’s food. The Cubano Sandwich is both popular and delicious! A post from a few years ago featured a chicken version of a Cuban sandwich. Today’s post is a more authentically Cuban one, using two kinds of pork, Swiss cheese, yellow mustard, and dill pickles. It is absolutely fabulous!
Cubano Sandwich
Cubano Sandwich (adapted from tastingtable.com) Total Time Required: 1-1/4 hours to 2 -3/4 hours, Marinating Time: 30 minutes to 2 hours, Prep Time: 15 minutes, Cook Time: 25 minutes, Resting Time: 5 minutes, Yields: 4 large or 8 small sandwiches
Ingredients:
For the Roast Pork:
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 1 tablespoon light brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 garlic cloves, smashed
- 1 pound pork tenderloin
For the Sandwich:
- 2 loaves Cuban or Italian bread, halved lengthwise
- 1 stick unsalted butter, softened and divided
- 1 cup yellow mustard
- 1 pound sliced honey-glazed ham
- 4 large dill pickles, thinly sliced lengthwise
- 1/4-inch slices of roast pork
- 8 ounces Swiss cheese slices
Directions:
Make the roast pork: In a small bowl, whisk together the olive oil, orange juice, lime juice, brown sugar, salt, black pepper, paprika, cumin, and garlic.
Whisk together the marinade ingredients.
Trim the silverskin off the tenderloin and place it in a gallon sized zip lock bag. Add the marinade to the bag, place it in the fridge and allow it to marinate for at least 30 minutes and up to 2 hours.
Marinate the pork.
Preheat the oven to 450°F. Line a sheet pan with foil. Transfer the tenderloin to the prepared sheet pan. Discard the excess marinade.
Roast the marinated pork.
Roast the pork until it has reached an internal temperature of 140°F on an instant-read thermometer inserted into the center, about 20 to 25 minutes.
Allow the pork to rest for 5 minutes before slicing.
Transfer the tenderloin to a cutting board and let it rest for 5 minutes. Carve the pork into 1/4-inch slices on a bias.
Slice the pork on the bias.
Prepare the sandwiches: Cut the loaves of bread into the desired number of servings. Rub the outer side of the top and bottom halves of each serving with the softened butter and arrange, butter-side down, on a cutting board. Spread yellow mustard on the inside of each piece of bread.
Build the sandwiches, starting with the mustard . . .
On the bottom half of each loaf, layer the ham, followed by the pickle slices, then the roast pork and cheese.
. . . then the ham . . .
. . . then the pickle slices . . .
. . . then the pork . . .
. . . and finally, the cheese!
The order of layering is very important!
Heat a panini maker according to the directions. Working in batches, press the sandwiches until golden brown and the cheese has melted, about 5 to 6 minutes. (Alternately, heat two heavy bottomed or cast iron skillets. Working in batches, place the sandwiches in one and place the other skillet on top of the sandwiches, pressing down on the top skillet to flatten the sandwiches.
Ready for the pan!
Cook until the sandwiches are golden brown and the cheese has melted, about 5-6 minutes.)
Cook the sandwich until the cheese has melted.
Transfer the sandwiches to a board and cut each one in half on a bias. Serve.
This is so delicious!
Let’s Go Buccaneers! ~Linda
Cubano Sandwich (adapted from tastingtable.com) Total Time Required: 1-1/4 hours to 2 -3/4 hours, Marinating Time: 30 minutes to 2 hours, Prep Time: 15 minutes, Cook Time: 25 minutes, Resting Time: 5 minutes, Yields: 4 large or 8 small sandwiches
Ingredients:
For the Roast Pork:
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon lime juice
- 1 tablespoon light brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 garlic cloves, smashed
- 1 pound pork tenderloin
For the Sandwich:
- 2 loaves Cuban or Italian bread, halved lengthwise
- 1 stick unsalted butter, softened and divided
- 1 cup yellow mustard
- 1 pound sliced honey-glazed ham
- 4 large dill pickles, thinly sliced lengthwise
- 1/4-inch slices of roast pork
- 8 ounces Swiss cheese slices
Directions:
Make the roast pork: In a small bowl, whisk together the olive oil, orange juice, lime juice, brown sugar, salt, black pepper, paprika, cumin, and garlic. Trim the silverskin off the tenderloin and place it in a gallon sized zip lock bag. Add the marinade to the bag, place it in the fridge and allow it to marinate for at least 30 minutes and up to 2 hours.
Preheat the oven to 450°F. Line a sheet pan with foil. Transfer the tenderloin to the prepared sheet pan. Discard the excess marinade. Roast the pork until it has reached an internal temperature of 140°F on an instant-read thermometer inserted into the center, about 20 to 25 minutes. Transfer the tenderloin to a cutting board and let it rest for 5 minutes. Carve the pork into 1/4-inch slices on a bias.
Prepare the sandwiches: Cut the loaves of bread into the desired number of servings. Rub the outer side of the top and bottom halves of each serving with the softened butter and arrange, butter-side down, on a cutting board. Spread yellow mustard on the inside of each piece of bread. On the bottom half of each loaf, layer the ham, followed by the pickle slices, then the roast pork and cheese.
Heat a panini maker according to the directions. Working in batches, press the sandwiches until golden brown and the cheese has melted, about 5 to 6 minutes. (Alternately, heat two heavy bottomed or cast iron skillets. Working in batches, place the sandwiches in one and place the other skillet on top of the sandwiches, pressing down on the top skillet to flatten the sandwiches. Cook until the sandwiches are golden brown and the cheese has melted, about 5-6 minutes.) Transfer the sandwiches to a board and cut each one in half on a bias. Serve.