Clean Cuban Sandwich by Valerie Cogswell via @BlenderBabes

Healthy Gluten-Free Cuban Sandwich

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Course: Main Dish
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 sandwiches
Calories: 654kcal
Author: Valerie Cogswell

Ingredients

For the Pork:

  • 1 lb. pork tenderloin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne
  • 1/4 tsp Kosher or sea salt
  • 1/2 tsp fresh ground black pepper

For the Sauce:

  • 1 tbsp water
  • ¾ cup low fat Greek yogurt
  • 3 tbsp. all natural apricot spread find in the jelly aisle
  • 2 ½ Tbsp. whole grain mustard the gourmet kind with the BIG mustard seeds
  • ½ teaspoon cumin
  • Pinch of kosher or sea salt

For the Sandwich:

  • 4 gluten-free wraps or high-fiber, low calorie wraps (mine were about 8 inches in diameter)
  • 4 slices uncured low sodium deli sliced ham (Whole Foods has a good selection) (used black forest)
  • 4 slices Swiss Cheese you can use reduced-fat if you’d like, just skip the low-fat (used Monterey jack)
  • 2 whole good quality pickles sliced paper thin with a sharp knife cooking spray (skipped, forgot to buy some)

Instructions

  • Preheat oven to 325 degrees. Cover a sheet pan with tin foil. Season pork on all sides with a little garlic powder, smoked paprika, cayenne and plenty of salt and pepper (adjust seasoning to your tastes). Place seasoned pork on sheet pan and cook for approximately 30 minutes, flipping the pork about halfway through. You want the pork to be slightly pink in the center. While the pork cooks, make the sauce.
  • Place all ingredients into the blender in the order listed and secure lid.
  • Blendtec: Press the SAUCES button.
  • Vitamix: select VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10/HIGH. Blend for 45 seconds, using the tamper to press the ingredients into the blades.
  • Layout additional ingredients for assembly. Once pork is removed from the oven and cool enough to handle (make sure to let the pork rest for 10 minutes before slicing), slice pork as thin as possible with a very sharp knife.
  • Spread desired amount of sauce on one half of a high fiber wrap. Next add a layer of pork, then pickles, then ham and lastly add the cheese. Fold the top of the wrap over so the sandwich is a half-moon shape. Repeat for all 4 sandwiches.
  • Spray a non-stick frying pan with your choice of cooking spray. Let the pan get hot over medium/ high heat. Next (and this is important), place the Cuban sandwich CHEESE SIDE down into the pan. Cook until wrap is slightly golden brown and cheese is melted. Gently flip the sandwich over and cook for a minute or two until just golden (you don’t want to cook the Greek yogurt sauce- just sort of get the wrap a little golden on that side). I like to serve this sandwich with a pickle and fresh sliced fruit.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

Notes

1. The sauce will make plenty of leftovers for a great dip or sandwich topping throughout the week.
2. For the sauce you may need to add a bit of liquid/touch of water when using a blender.

Nutrition

Serving: 1g | Calories: 654kcal | Carbohydrates: 44.9g | Protein: 57.8g | Fat: 24.7g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Trans Fat: 4.9g | Cholesterol: 142.2mg | Sodium: 1380.6mg | Fiber: 3.4g | Sugar: 10.8g
ins

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