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food photographer los angeles specializing in food and people photography

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Gluten-Free Pressed Crepe Cuban Sandwich

June 11, 2019 by Crystal Leave a Comment

Man's hands holding a pressed gluten-free crepe cuban sandwich with ham, pork, mustard and pickles.

I have no idea how this brilliance came to me! I was recipe testing gluten-free crepes and, like a bolt of lightning, had a hankering for a Cubano Cuban sandwich. It’s been AGES since I’ve had a Cubano! While these gluten-free crepes are not the same as Cuban bread, they are absolutely spectacular for making a pressed Cuban sandwich. Honestly, these are AMAZING!! I can’t recommend this pressed crepe cuban sandwich enough.

Cubano sandwiches have the best of everything with two kinds of pork, ham and roasted pork. It’s a great way to use leftover pork tenderloin and, my favorite, Instant Pot Spiral Ham. Paired with crisp pickle slices, melting swiss cheese, and yellow mustard, cuban sandwiches are oh-so satisfying! So happy to have this recipe in my life now!

Handmade plate with gluten-free french-style crepes.

Gluten-Free Pressed Crepe Cuban Sandwich
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Ham and roast pork paired with crisp pickle slices, melting swiss cheese, and yellow mustard, cuban sandwiches are oh-so satisfying! Here we swap cuban bread for my gluten-free crepes so you can have all of the deliciousness with none of the gluten. Yum!
Author: Crystal Cartier
Recipe type: Lunch, Dinner, Entree
Cuisine: Gluten-Free
Serves: 6 crepe sandwiches
Ingredients
Roast Pork
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon coconut or brown sugar
  • 2 teaspoons sea salt
  • several grinds freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 2 garlic cloves, grated on microplane
  • 1 pound pork tenderloin
Cubano Sandwich
  • 6 gluten-free french style crepes
  • Yellow mustard
  • 1 pound sliced glazed spiral ham (like this Instant Pot Spiral Ham)
  • 4 large dill pickles, thinly sliced crosswise
  • Roast pork (recipe above)
  • 12 slices swiss cheese
  • Sea salt, to taste
  • Butter
Instructions
PORK:
  1. Preheat oven to 450 degrees. Mix all pork ingredients, except the tenderloin, together in a medium bowl. Add tenderloin to bowl and coat completely with mixture. Let marinate for 30 minutes.
  2. Transfer tenderloin to a baking sheet. Pour remaining marinade over the tenderloin. Roast for around 25 minutes until pork reaches an internal temperature of 140 degrees.
  3. Let rest for 5 minutes, then slice thinly on a bias.
PRESSED CREPE SANDWICHES:
  1. Assemble crepe sandwiches by layering ingredients on one quarter of each crepe (leaving room to fold it into quarters). On each crepe, spread a layer of mustard, ham, pickles, roast pork and cheese. Sprinkle with a bit of salt. Then fold crepe in half, then in half again.
  2. Heat a skillet over medium heat. Once warmed, melt a bit of butter in it. Carefully place folded crepes sandwich in pan, working in batches if needed.
  3. Press the sandwiches to make them golden brown and melt the cheese. Cook for a few minutes on each side.
Plate and enjoy!!!
3.5.3229

 

Filed Under: breakfast, entrées, gluten-free, recipes Tagged With: food photographer, food photography, gluten free, ham, pork, recipe, savory

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