Quick Cuban

Last week, as I was packing for a trip to California, cooking dinner was the last thing on my mind. Shocking, I know. So you can imagine how grateful I was when Wes arrived home from friend Dutch's house with supper in hand: delicious Cuban sandwiches, still warm from the oven. Saved the day. The recipe, courtesy of Dutch:

Slice leftover marinated and grilled pork tenderloin (marinade: apple cider, lemon zest, oil, salt, pepper, a dash of celery salt, minced garlic and fresh rosemary); toast some hoagie rolls topped with provolone in the oven. Slather mustard and mayo on toasted bread, add sliced dill pickles, tenderloin and four slices of honey ham. Mangia!