Adam's Cuban Style Sandwich

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

I love a good Cuban sandwich and I sometimes roast a Boston Butt Pork Roast just to have leftover pork for the sandwiches. I have experimented turning the leftover pork into Cuban Sliders, but I've also found that it makes a darned good sandwich. I've added my own touches to take the Cuban sandwich to another level. (If you want, you can easily change this recipe to sliders by using Hawaiian rolls!) Try it and let me know what you think!

Adam's Cuban Style Sandwich

I love a good Cuban sandwich and I sometimes roast a Boston Butt Pork Roast just to have leftover pork for the sandwiches. I have experimented turning the leftover pork into Cuban Sliders, but I've also found that it makes a darned good sandwich. I've added my own touches to take the Cuban sandwich to another level. (If you want, you can easily change this recipe to sliders by using Hawaiian rolls!) Try it and let me know what you think!

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Ingredients

1 hr 30 min
2-4 or 8 pieces for a small buffet
  1. 2deli-style sub rolls (soft bread)
  2. 8 tablespoonsmayonnaise
  3. 4 tablespoonsDijon mustard
  4. 4 tablespoonspesto sauce
  5. 1large dill pickle, thinly sliced
  6. 12thin slices of deli ham
  7. 6 slicesSwiss cheese, cut to the width of the roll
  8. 12 slicesroast pork, thinly sliced
  9. Montreal Steak Seasoning
  10. 2heaping tablespoons French’s Crispy Fried Onions

Cooking Instructions

1 hr 30 min
  1. 1

    Heat oven to 325 degrees.

  2. 2

    Split sub rolls lengthwise.

  3. 3

    Spread mayonnaise on each slice.

  4. 4

    Spread 2 tablespoons mustard on bottom slice.

  5. 5

    Spread 2 tablespoons of pesto on top slice.

  6. 6

    Place about 10-12 dill pickle slices on mustard.

  7. 7

    Place 6 slices of deli ham on top of pickles.

  8. 8

    Place 3 slices of Swiss cheese on top of deli ham.

  9. 9

    Place 6 slices of roast pork on top of Swiss cheese. Very lightly sprinkle Montreal steak seasoning on roast pork. (If you don’t have the seasoning you can use salt, pepper, and garlic powder. Just don’t use too much).

  10. 10

    Place 3 slices of Swiss cheese on top of roast pork.

  11. 11

    Sprinkle French’s Crispy Fried Onions on top of Swiss cheese.

  12. 12

    Cover with top roll.

  13. 13

    Place rolls on baking sheet. Cover tightly with sheet of tin foil.

  14. 14

    Bake for 20 minutes. Remove tin foil. Return to over and bake for another 5 minutes or until tops are slightly crusty and cheese has melted.

  15. 15

    Remove from oven and slice into 4ths.

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Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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