Cuban Sandwich Salad w/ Yellow Mustard Vinaigrette
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: American Cuban Fusion
Serves: 4
  • ¼ Cup Orange Juice
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Teaspoons Yellow Mustard
  • 1 Teaspoon Garlic
  • ¼ Teaspoon Dried Oregano
  • ¼ Teaspoon Salt
  • ⅓ Cup Olive Oil
Panini Croutons
  • 2 Ounces Kerrygold Butter, melted
  • ¼ Teaspoon Oregano
  • 2-3 Slices Brioche Bread
  • 1 Pound Pork Tenderloin
  • Zest of 1 Orange
  • ½ Cup Orange Juice
  • Zest of 1 Lime
  • 2 Tablespoons Lime Juice
  • 2 Teaspoons Garlic, finely diced
  • 1 Tablespoon Yellow Mustard
  • ½ Teaspoon Dried Oregano
  • 4 Tablespoons Olive Oil, divided
  • 1 Cup Diced Fresh Dill Pickles
  • ¼ Pound Deli Ham, sliced ⅛" thick, and cut into ¼" cubes
  • 4 Ounces (weight) Kerrygold Swiss Cheese shredded (about 1 Cup)
  • 8 Cups of Spring Mix Lettuce, washed & cut into bite sized pieces
Marinate the Pork
  1. Combine the orange juice & zest, lime juice & zest, garlic, yellow mustard, and oregano in a medium bowl.
  2. Trim the pork tenderloin of any excess fat and the sliver skin, and cut into bite-sized chunks, about ½" square.
  3. Add the pork to the bowl, and toss to coat. Cover and place in the refrigerator for 1 - 4 hours.
Panini Croutons
  1. Mix the melted butter with the oregano, and using a pastry or silicone brush, spread the butter on both sides of the bread. Place in a panini maker, and cook until golden, about 3 minutes.
  2. If you don't have a panini maker, you can heat a skillet over medium heat, and toast the bread 3-4 minutes per side, until golden.
  1. Heat a large skillet over high heat, and add two tablespoons of olive oil to the pan once it becomes hot.
  2. Drain the marinade off of the pork, and add half of the pork to the pan, searing the meat on one side for about 1-2 minutes. Turn the pieces with tongs, and cook on the other side for 1-2 minutes more, until the meat is cooked through, and firm to to the touch.
  3. Remove to a plate and cover with foil.
  4. Repeat this process to cook the rest of the pork.
  5. Divide the lettuce, ham, pickles, pork, croutons, and cheese among four plates. Drizzle each plate with 2 Tablespoons of the dressing, and enjoy!
Recipe by The Devil Wears Parsley at