Cuban Pork Sandwiches


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Crusty rolls such as Portuguese rolls, 4, split
  • Dijon mustard, 4 teaspoons
  • Roast Pork Loin, 12 slices
  • Smoked ham or Genoa salami, 1 lb (500 g), thinly sliced
  • Swiss cheese, ½ lb (250 g), thinly sliced
  • Dill pickle slices, ½ cup (2 oz/60 g)
  • Unsalted butter, 2 tablespoons, melted


  • Assemble the sandwiches

    Preheat a heavy frying pan or ridged grill pan over medium-high heat. Spread the bottom of each roll with mustard. Layer the pork, ham, cheese, and pickles on the rolls, dividing evenly. Set the top roll halves in place and press gently. Brush the tops of the rolls with the melted butter.

  • Grill the sandwiches

    Place the sandwiches in the heated pan and weight with a second pan. Grill until the undersides are golden, about 2½ minutes. Turn the sandwiches, weight again, and cook until the other sides are golden and the cheese is melted, about 2½ minutes longer. Serve warm.