I've got Cuba on my mind.

This Sunday is Orquesta Buena Vista Social Club concert day! I'm incredibly excited for this performance by the legendary Cuban group, and I'm even more excited to have more Cuban culture just a few weeks later when Lizt Alfonso Dance Cuba comes into town to perform Cuba Vibra at the Emerson/Cutler Majestic Theatre. While Orquesta Buena Vista Social Club is sold out, get your Cuba fix November 7 and 8 with Lizt Alfonso Dance Cuba, direct from Havana, performing with an on-stage big band!

To hold you over, I thought I'd share the recipe's that participants in our Cuban Connection class at the Boston Center for Adult Education were shown from travel writer Annie B. Copps. I tasted the Cuban sandwich and mojito first-hand, and I guarantee you, they were both insanely delicious. My mouth is watering just thinking about them...

Both recipes were easy, so attempt and then enjoy. And then share your photos with us on Facebook, Twitter, or Instagram!

3 tablespoons (1.5 ounces) fresh lime juice
3 tablespoons simple syrup (1 part water, 1 part sugar)
12 fresh mint leaves, plus 5 small sprigs for garnish
1/4 cup (2 ounces) rum
2 tablespoons (1 ounce) club soda

In a highball glass, stir together lime juice and simple syrup. Fill the glass halfway with crushed ice. Rub mint leaves around the rim of glass, then crush and tear leaves and add to the glass. Using a muddling stick or spoon stir and break apart the mint leaves for 15 to 20 seconds; it should be fragrant. Add the rum and more crushed ice to nearly fill the glass. Add the club soda and stir to combine. Garnish with a few more mint leaves.

Cuban Sandwich
4 cloves garlic, thinly sliced
Juice of 2 limes (about 3 tablespoons)
1/3 cup orange juice
1 tablespoon ground cumin
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 (12-ounce) pork tenderloin, trimmed
1 tablespoon olive oil
4 ounces Black Forest ham, thinly sliced (about 4 slices)
4 ounces Swiss cheese, thinly sliced (about 4 slices)
4 kosher dill pickles (about 4 ounces), thinly sliced lengthwise
2 (6-inch) soft French or Cuban rolls, split
4 tablespoons unsalted butter, softened

In a re-sealable plastic freezer bag, combine garlic, lime and orange juices, cumin, salt, and pepper. Add pork and marinate, refrigerated, for up to 4 hours.

Preheat oven to 350 degrees. Wipe off any excess marinade from pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and cook on all sides until lightly brown, about 5 minutes. Transfer skillet to oven and cook 12 minutes more. Transfer pork to a cutting board and let rest for 5 to 10 minutes before slicing into 1/8-inch slices.

Brush insides of each roll with 1 tablespoon butter. Layer 1 ounce of Swiss cheese on one of the cut sides of each roll. Top each with 6 ounces pork tenderloin, 2 ounces ham, 2 ounces pickle slices, and remaining ounce of cheese. Top with remaining halves of rolls. Brush top and bottom of rolls with remaining 2 tablespoons butter. Heat a panini press to medium high and grill sandwiches until heated through and the cheese is melted, about 5 minutes. Slice on the diagonal and serve immediately.