Make your sandwich and eat it too.
So last week, I did a thing on Instagram Live with my friend Eddie Zamora, AKA The Yum Yum Foodie.
I made a Keto Cubano, while Eddie bossed me around about it and gave the scoop behind the history of this delicious sandwich. You should follow him on Instagram.
For the full demonstration on how to make your very own Keto Cubano, click here to watch this IG Live video.
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As always, I encourage you to watch the IG Live video for guidance, or just print this downloadable version of the full recipe to keep in your files.
Without further ado, let’s make a DELICIOUS low carb sandwich…
There’s a Miami vs. Tampa rivalry happening with this sandwich. My recipe is based on the Miami version. Add salami slices to make a Tampa version (which I think would be absolutely wonderful).
If you are able to cook a pork loin, shoulder, or butt for 24 hours instead of the pork tenderloin, you can use that (and use the same marinade used here for the tenderloin). Tenderloin saves time, and that’s what I did here. It’s still AMAZING.
This is a low carb, gluten free version of a sandwich intended to satisfy a craving. Please adjust this recipe to however you see fit that works for your dietary needs.
(Yields 2 sandwiches)
Swiss Chaffle Sandwich Slices (see recipe below)
Yellow or Dijon mustard (check label for no sugar added)
Roasted Pork Tenderloin (see recipe below)
Ham slices (check label for no sugar added)
Swiss cheese slices
Dill pickles, sliced thinly (check label for no sugar added)
Butter, if desired for finishing sandwich
Sandwich assembly: spread mustard on the insides of both Swiss Chaffle Sandwich Slices. Add pork tenderloin, ham, Swiss cheese, and dill pickle.
If desired, heat butter up on a cast iron or nonstick pan until bubbling and hot. Sear sandwich on both sides in hot butter, pressing with a spatula. Or use a panini press for this final step.
Serve and eat that yummy sandwich!!
ROASTED PORK TENDERLOIN
(Yields enough roasted pork for sandwiches, plus leftovers)
1-2 pork tenderloins (1/2-1 lbs)
Salt and pepper
1/4 cup olive oil
1 teaspoon cumin
1 teaspoon fresh chopped oregano leaves
1 teaspoon minced garlic
Juice of half a lime
Juice of half an orange (you can use a lemon in a pinch)
Preheat oven to 350 degrees.
Season pork tenderloin well with salt and pepper. Lay tenderloin on a large piece of foil on a baking sheet.
In a small mixing bowl, whisk together olive oil, cumin, oregano leaves, garlic, lime juice, and orange juice. Pour over tenderloin and fold foil over tenderloin into a pouch and shake the tenderloin a bit to dredge the liquid over it.
Bake on baking sheet for 25-30 minutes, or until pork tenderloin is done through, or slightly pink the middle. Remove from oven and let cool, then cut into slices for Keto Cubano sandwich.
SWISS CHAFFLE SANDWICH SLICES
(Yields 4-5 slices)
2 cups shredded Swiss cheese, chopped into finer pieces
1 cup crush pork rinds or almond flour (I use Pork Panko)
Olive oil or coconut oil for the griddle
In a large mixing bowl, mix the Swiss cheese, eggs, and crushed pork rinds until evenly blended, but not overmixed.
Heat a 4” Dash mini griddle until hot. Drizzle olive oil to coat surface of griddle. Scoop 1/4 cup of cheese mixture onto griddle and press down griddle lid. Cook until done through, 90 seconds - 2 minutes. Carefully remove to a paper towel lined plate, repeat with remaining batter.
You can also make this on a cast iron or nonstick pan on medium high heat, making sure to press the batter with a spatula to desired bread thickness.
Oh yeah!! Can’t wait to try this one!
Husband who is not NSNG loved this. Now I have been asked to make for a large family gathering.