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Cubano Steam Bun

Marcus Meacham

Your average ham and cheese just got steamy.



  • 1 pound pork tenderloin
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 mantou steam buns
  • 1/2 pounds honey ham, sliced
  • 1/3 pounds Gruyère, sliced
  • Thick pickle slices
  • Celery seed
  • For the cilantro-lime mustard:
  • 1 cup mustard
  • 1/2 cup cilantro, chopped
  • 1/4 cup fresh lime juice

Let's get Cooking...

  1. Preheat oven to 350°F. Combine paprika, cumin, and chili powder. Coat pork tenderloin generously with the spice mixture. In a hot cast-iron skillet, sear pork on all sides. Transfer entire pan to oven and cook for about 20 minutes. Let rest before slicing.
  2. Steam buns in a bamboo steamer for about 5 minutes.
  3. In a small bowl, combine all ingredients for the cilantro-lime mustard.
  4. In a skillet lightly coated with oil, add two slices of ham. Top each with a slice of Gruyère, another slice of ham, another piece of cheese, and another piece of ham. Spread cilantro-lime mayo over the top, then cover the pan and allow cheese to melt, about 3-5 minutes.
  5. Place the meat and cheese stack in a warm bun, then top with sliced pork, mustard, more cheese and pickles.
  6. Torch the outside to give the bun a crunchy, crust-like finish.