SUBSCRIBE BY EMAILSometimes a sandwich is all it takes to satisfy your hunger. When that sandwich is a Cuban Sandwich, you can bet you won’t go hungry. Tasty, filling, and far from flimsy, this sandwich is perfect for lunch and dinner.
Hey there! I’ve been a little MIA lately, as I’ve been tending to my mom in Ohio who broke her foot recently. No fun for her! I’ve been cooking a lot, but just not for Grab a Plate. Some things just have to be moved to the back burner!
I’m back to sharing recipes today, and I have a delicious sandwich for you that I think you’ll love! Have you ever had a Cuban sandwich? Can you say hearty and delicious? It’s a favorite of mine!
Another of my favorite, flavorful sandwiches are grilled Brie, fig jam, and dandelion greens sandwiches. These are a take on the grilled cheese, but with some extra-special ingredients!
But let’s get back to the Cuban sandwich! It’s said that they got their start in the U.S. in the Cuban communities of Key West, and Tampa, Florida in the late 1800s. I’m happy that they’re still popular today!
My dad was a landscaper who worked outside all day, almost every day. I remember that his packed lunches were super hearty — something substantial to keep him going through the day.
No way, no how would he ever consider a mere PB&J sandwich for lunch, and especially not on regular, sliced sandwich bread. He made his own Italian bread and rolls on the regular, and boy were they delicious! His bread had a chewy-yet-crispy crust, and the inside was soft and fluffy.
I’m sure he would have loved a Cuban sandwich for his mid-day meal. These sandwiches are big on flavor and they’re filling.
One bite and you’ll understand why these sandwiches are still so popular. Marinated pork takes on big flavor that transfers deliciously to this sandwich. Partnered with Swiss cheese, ham, mustard, and pickles, you’ll also be delighted in how easy it is to put together this classic meal.
I think you’ll be pleased with the fab flavor of these Cuban sandwiches! They’re perfect for your next meal!
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Patricia Conte/Grab a Plate
Serves Serves 2
You'll love these hearty sandwiches for lunch or dinner. A Cuban sandwich is a classic that's big on flavor!
Save Recipe5 based on 1 review(s)
Ingredients
- 1 pound boneless pork chops, sliced in half lengthwise
- Juice from 1 lime
- 2-1/2 tablespoons olive oil, divided
- 1-1/2 teaspoons dried garlic
- 1 teaspoon dried cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 pound deli ham
- 1/4 pound Swiss cheese
- 1-2 dill pickles, sliced long and thin (4-6 slices)
- Yellow mustard
- Nonstick cooking spray
- 2 (8-inch) Italian-style bread loaves, split in half lengthwise.
Instructions
- Place the pork chops in a large zippered bag. Add the lime juice, 1/2 tablespoon olive oil, garlic, cumin, coriander, paprika, chili powder, salt, and black pepper.
- Seal the bag and use your hands to massage all the seasonings onto the pork chops. Refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F. Take the pork out of the refrigerator. Remove from the bag. Discard the marinade mixture.
- Add the remaining oil to a large skillet over medium-high heat. When hot, add the pork and cook for 3-4 minutes. Flip, and transfer the skillet to the oven.
- Cook for about 15 minutes, or until done. If your pork is thick, you may need to slice it in half lengthwise once cool to the touch.
- Lightly spray the grates of the panini press with the nonstick spray. Set the press to medium-high heat.
- Begin to assemble the sandwiches by spreading mustard on the cut sides of the bread.
- Divide the ingredients evenly between the sandwiches, and layer with the cheese, pickle slices, ham, pork, and finally, more cheese.
- Add the sandwiches to the panini press when hot. Cook the sandwiches for several minutes until flattened slightly and the bread is golden.
- If you don’t have a panini press, add a bit of butter to a large skillet over medium heat. When hot, add the sandwiches and place a heavy skillet on top of the sandwiches to help flatten them slightly. Cook for several minutes, flip, and cook for another several minutes until both sides are golden.
- Serve warm.
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