The Cuban sandwich is my favorite, hands down. I do have a problem with it though – it’s not easy to eat with one hand which is critical during football season. So I put all the tasty fillings in an eggroll. I now have one hand free for chips, the remote, or a drink. I’ve kept the flavorful pork, the ham, the swiss cheese, even the pickle and mustard. You still get the crunch without the bread. Now, I tried to bake these and air fry them, but deep fried is the way to go.

1 pound pork tenderloin
1/2 pound ham
4 pickle planks
4 slices Swiss cheese
4 Eggroll wrappers
4 tablespoons yellow mustard (no mayo!)
1 teaspoon Old Bay seasoning
1/2 teaspoon cumin
1/2 teaspoon oregano

3 tablespoons olive oil

Preheat oven to 350.

Mix Old Bay, cumin, and oregano.

Coat pork loin with seasoning.

Place oil in skillet on medium heat.

Brown pork loin on all sides, about 2 minutes per side

Place on sheet pan and bake for 12-15 minutes or until internal temperature is 140.

Let rest for 10 minutes.

Slice pork in thin slices.

Place the egg roll wrapper in front of you like a diamond. Leave the bottom 1/3 of the wrapper empty as you put the fillings horizontally in the order below, but don’t overstuff!

Assembly:
Eggroll wrapper
Pork tenderloin slices
Ham slices
Swiss cheese slice
Pickle plank
Mustard

Lightly wet all sides eggroll wrapper.

Fold in the sides and roll the wrapper from the bottom to the top, sealing tightly.

Heat vegetable oil to 350.

Fry eggrolls for 6 minutes or until golden brown.

Drain on paper towel.

Serve with mustard.