Craving a bold and flavorful sandwich? Look no further than our Nashville Hot Cuban recipe. We bring the heat with our Nashville Hot Rub, adding a spicy kick to the tenderloins that will leave your mouth watering. But what sets this recipe apart is our secret ingredient - Lane's Big Dill Pickle Brine. It infuses the meat with a unique tanginess that perfectly complements the other ingredients in this classic Cuban sandwich. Get ready to savor the combination of flavors as you bite into this spicy and savory delight.
Nashville Hot Cuban
Rated 4.7 stars by 3 users
Category
Grilled Sandwich
Cuisine
Cuban
Servings
4
Prep Time
40 minutes
Cook Time
20 minutes
Enjoy a spicy twist on the classic Cuban sandwich with our Nashville Hot Cuban recipe. We take it up a notch by marinating the pork tenderloins in our Big Dill Pickle Brine, giving them a tangy and briny flavor. Then, we generously season the tenderloins with our Nashville Hot Rub, adding a fiery kick to every bite. Grilled to perfection and assembled with ham, pickles, swiss cheese, and optional Lane's Southbound Carolina Mustard Sauce (it's optional...but we highly recommend it!), this hot and savory Cuban sandwich will satisfy your taste buds like never before.
Ingredients
-
Lane’s Nashville Hot Seasoning
-
Lane’s Southbound Carolina Mustard Sauce
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Lane’s Big Dill Pickle Brine
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1 - 2 Pork Tenderloins
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1 Pack of Ham
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1 Jar of sandwich pickles
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1 Pack swiss cheese
-
1 Cuban bread roll
Directions
Brining Directions
Take one cup of Lane’s Pickle Brine to one gallon of water and submerge the tenderloin.
Place in the fridge for 4 to 6 hours - remove from brine and pat dry
Cuban Instructions
Oil if needed and fully season the tenderloins with Lane’s Nashville Hot Rub and set to the side while grill/oven comes up to temp.
Set grill/oven to 400 degrees over coals (direct) to get a good charr, once you have a nice light charr move to the indirect side of the grill. Cook until tenderloin is 145 internal temperature. Set aside and rest.
Slice cuban bread, butter, and toast on the grill.
Thinly slice tenderloin around a half inch thick and assemble the cuban. Mayo, tenderloin, ham, pickles, and swiss cheese.
Mustard or Southbound Carolina Mustard Sauce optional
Place assembled cuban on the grill open face until the cheese starts to melt, add top and press down on it with your hands to flatten it. Place wax paper on top of the sandwich and top with a heavy cast iron skillet or grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
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