Cubano Sandwiches

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2 pounds pork tenderloin

7 tablespoons stone-ground mustard, divided

1 teaspoon pepper

1 pound fully cooked boneless ham steak, or left over gammon cut into 1/2-inch cubes

1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick

2 cups shredded swiss cheese

8 submarine buns, split


1. Rub pork with 3 tablespoons mustard, season with pepper and place in a slow cooker, add ham (gsmmon) and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours.

2. Shred pork with two forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes. When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve with cold slaw and chips (fries).

Bon Appetit!

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