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Cuban Style Pork Loin Sandwich

Lunch
Fresh meats
Comforting meals
Olymel X Collaborations

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Sandwich coupé en quartiers sur une planche à découper en bois, avec viande, fromage et cornichons.

Portions4

Preparation25 min

Cooking120 min

In collaboration with Sandra Foodie Créative - Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation!

1 Olymel pork loin half
2.5 l (10 cups) water
125 ml (½ cup) coarse salt
125 ml (½ cup) brown sugar
15 ml (1 tbsp.) peppercorns
Small brioche buns, block of 6

Toppings

A few dill pickles, sliced
30 ml (2 tbsp.) your favourite mustard
250 ml (1 cup) grated cheddar
4 slices Olymel ham

Used products

Tiers de longe de porc désossée

Third of boneless pork loin

Traditional cooked ham

Remove some of the fat from the top of the pork loin.
In a large container, combine the salt, brown sugar, peppercorns and water. Brine meat for 24 hours.
Remove loin from brine and pat dry. Smoke at 275°F for about 2 hours until internal temperature reaches 165°F.
Remove from smoker and let rest in fridge for 24 hours. Slice pork cold.
Cut brioche buns in two horizontally.
Cover both halves with grated cheese.
Top with pork slices, ham, pickles and a drizzle of mustard.
Close the sandwiches and grill both sides on a griddle with a weight on top until cheese is melted.

Chef's tip

Keep leftover meat in the freezer for a preservatives-free filling for lunch sandwiches!

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