Mini Open-Faced Cuban Sandwiches | Skinny Ms.

Preheat oven to 375 degrees F.

Heat skillet over medium-high heat. Add olive oil.

Season pork tenderloin with salt & pepper. Sear in preheated skillet on all sides. Remove from skillet and place on a large piece of foil, then place the foil inside a shallow baking dish.

Pour chicken broth over tenderloin, wrap tightly in foil and bake in preheated oven for 20 minutes. Remove from oven and allow to rest 10 minutes. Leave oven on.

Slice tenderloin into thin slices (at least 18) and set aside.

Chop deli ham slices into small pieces and place in a medium sized mixing bowl.

Add chopped pickles and set aside.

In a small mixing bowl, combine mayonnaise and mustard until well blended. Pour into ham and pickle mixture and stir to combine.

Place each slice of baguette on a large sheet pan. Top each slice of bread with a slice of pork tenderloin. Top with ham mixture, and then top with halved provolone.

Bake about 10 minutes in 375-degree oven, or until cheese is melted and bubbly. Serve hot.

Spice Level: