Smoked Cuban Sandwich Recipe
A smoky twist to a traditional Cuban Sandwich, using smoked pulled pork! This recipe is for one sandwich. Multiply ingredients for as many sandwiches you wish to make.
Servings: 1 sandwhich
Cost: $8
Equipment
- 1 Grill Pan
- 1 Heavy Cast Iron Pan or Panini Press
Ingredients
- 1 French roll, “Cubano” or “Bahn Mi” rolls work well
- 2 tablespoons good Dijon mustard
- 2 slices Swiss cheese (1 per side of sandwich)
- ¼ pound smoked pulled pork
- 4 slices Black Forest Deli Ham
- 1 medium sized dill pickle, sliced thinly lengthwise
- Salt and Pepper to taste
- 2 tablespoons unsalted butter, halved
Instructions
- Preheat a cast iron skillet to medium/medium high heat.
- Layer Sandwich: Apply the Dijon mustard to both sides of the roll. On one side of the roll layer with 1 slice of Swiss cheese (you may need to cut cheese in half for the length of the sandwich), and then add ¼ lb pulled pork, then ham and sliced dill pickles, and then top with another slice of Swiss cheese. Finish by adding a smidge of salt and pepper.
- Add Butter: Cover with the top of the roll, and then slather butter on the top and bottom of the roll. Just enough to coat the top and bottom of the roll. This is important to get the rolls crusty but not burned.
- Cook Sandwiches: Place sandwich onto the skillet and press down with a heavy object like a cast iron pan. Cook 4-5 minutes, then flip and repeat on the other side for 4-5 additional minutes, until the crust forms and the cheese is melted.
- Serve warm.
Video
Notes
This recipe is for one sandwich. Multiply ingredients for multiple sandwiches.
**Cooking time may vary if you have a Panini press.
Nutrition
Calories: 763kcal | Carbohydrates: 60g | Protein: 51g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 3048mg | Potassium: 465mg | Fiber: 3g | Sugar: 26g | Vitamin A: 942IU | Vitamin C: 4mg | Calcium: 423mg | Iron: 14mg
