A Sweetie of a Cuban

Because no one should have to wait for delicious local fare, we present a sneak-peek recipe a week in advance of New London Main Street's Spring Food Stroll, courtesy of Sweetie's Bakery & Café in New London. The food stroll runs from 5:30 to 8:30 p.m. Wednesday, May 15. For details, call (860) 444-2489 or visit newlondonmainstreet.org.

The Sweetie's Cuban

2 slices of pork loin

2 slices of ham

5 to 6 pickle chips

Mustard

2-3 slices Swiss cheese

Bread roll

Prepare pork loin in advance according to recipe below. Cut roll lengthwise. Spread the mustard on the roll. Then make sandwich by layering pork loin, cheese, ham and pickles. Grill in a panini press (or between two heavy skillets) until the cheese is melted and the bread golden brown. Slice diagonally and serve.

For the pork loin:

4 to 5 pounds pork loin

10 to 12 slices of bacon

Salt and pepper

Twine (for trussing pork loin)

Seasoning suggestions: garlic, chili powder, oregano, thyme

Preheat oven to 350 degrees. Lay strips of uncooked bacon side by side the length of the pork loin. Place loin on end of strips and roll, wrapping the entire pork loin.

Next, truss pork loin using knots to hold bacon in place. Salt and pepper loin to taste. Place on baking sheet and cook until pork reaches an internal temperature of 145 degrees (about an hour). Let rest for 15 minutes or overnight in the refrigerator. Slice and serve.

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