Description
A punchy, grab-and-go sandwich that packs classic Cuban flavors into a chopped, knife-and-fork-friendly sub. Toasted, garlicky rolls cradle a mix of shredded pork, deli ham, crunchy pickles, gooey Swiss, and a hit of mustard — all chopped together so every bite is a perfect mix.
Ingredients
Scale
- 4 submarine rolls (about 6–10″ each), partially sliced lengthwise so the halves stay attached
- For the butter brush: melted unsalted butter (about ½ cup), minced garlic, chopped fresh parsley, and a pinch of kosher salt
- For the filling: precooked pulled pork, thinly sliced ham, dill pickles (halved lengthwise), Swiss cheese slices, and yellow mustard
Instructions
- Preheat your oven to the broil setting on low. Line a sheet pan with parchment. Arrange the rolls, cut-side up, on the pan.
- In a small bowl whisk together the melted butter, minced garlic, chopped parsley and salt. Generously brush the buttery mixture over the exposed insides of each roll.
- Slide the tray under the broiler for a couple of minutes until the bread edges turn golden — watch closely so they don’t burn.
- On a large cutting board combine the pulled pork, ham slices, halved pickles and Swiss. Using a large, sharp knife chop everything finely until the mixture becomes a uniform, hearty mash.
- Stir in yellow mustard to taste and scrape the filling into a bowl. You should end up with roughly four cups of combined filling.
- Pile about one cup of the chopped mixture into each toasted roll, press lightly so it holds together, and serve immediately.
Notes
Tip: For the crispiest finish, warm the pulled pork briefly before chopping and mix so it stays moist inside the toasted roll. Enjoy!
Nutrition
- Serving Size: 1 sandwich
- Calories: 848kcal