Honey Mustard Smoked Pork Cubano
I love how simple yet satisfying a Cubano sandwich is — crispy on the outside, gooey and tangy inside, and packed with smoky flavor. My husband’s take, the Honey Mustard Smoked Pork Cubano, might honestly be one of the best I’ve ever had.
Even better? It’s secretly high in protein and macro-friendly. The main component is my hint of honey mustard smoked pork recipe, which gives you smoky depth and just a touch of sweetness. The rest of the ingredients — mustard and pickles — add punchy flavor with virtually no extra calories.
It’s a sandwich that feels indulgent but fits perfectly into a balanced menu.
The Ingredients
Bread:
The bread makes or breaks a Cubano. Traditional Cuban bread is thin, flakey, and slightly chewy, giving the ideal crisp-to-soft ratio. If you’re lucky enough to have a local Cuban bakery, grab a loaf! If not, use French or challah bread — just scoop out a little of the center for a lighter, more authentic texture.
Meat:
A Cubano is typically made with ham or roasted pork, but I use my hint of honey mustard smoked pork leftovers. It adds a gentle sweetness and smoky flavor that takes this sandwich over the top.
Cheese:
Swiss cheese is traditional, but I’m a devoted Muenster fan (thanks to my college roommate). It melts beautifully and pairs perfectly with the buttery bread and tangy mustard.
Toppings:
Keep it classic with thinly sliced dill pickles and yellow mustard. For a fun twist, try sprinkling in shoestring potato chips for a satisfying crunch.
The Method
Making a Cubano is basically making a panini with personality. You can use a Blackstone, skillet, panini press, or even the oven broiler.
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Warm the pork: Heat your sliced pork on the grill or pan until warm.
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Toast the bread: Split the loaf lengthwise and toast the inside lightly.
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Assemble: Layer cheese and pork, then cover briefly to melt the cheese.
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Add toppings: Spread mustard, add pickles, and press the sandwich closed.
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Grill & press: Use a grill press or heavy spatula to flatten while heating until golden and crisp on both sides.
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Slice & serve: Cut into sandwich-sized portions and serve warm with a side of mustard for dipping.
Serve with sides like fried plantains, Cuban rice, or crispy shoestring potatoes.
Honey Mustard Smoked Pork Cubano
Equipment
- Blackstone grill, panini press, or skillet
- Knife & cutting board
- Spatula or grill press
Ingredients
- 1 pound thinly sliced cooked pork tenderloin see Hint of Honey Mustard Smoked Pork recipe or substitute with your favorite sandwich protein.
- 1 loaf Cuban bread or soft French/challah bread, center scooped out
- ½ jar sandwich-sliced dill pickles 4 ounces
- 10 slices munster cheese or Swiss
- ¼ cup yellow mustard + extra for dipping
- 1 tablespoon salted butter
Instructions
- Refer to my pork tenderloin recipe linked and follow the recipe. If not, make sure you have some pre-cooked protein.
- Prep: Heat Blackstone to 300°F (or medium heat on stove/panini press).
- Toast bread: Slice bread lengthwise; toast cut sides lightly with butter.
- Warm pork: Add pork slices to grill/pan to heat through.
- Build sandwich: Layer cheese and pork on toasted bread halves. Cover to melt cheese.
- Add toppings: Spread mustard, add pickle slices, and close the sandwich.
- Press & cook: Use a grill press or spatula to flatten sandwich until golden and crispy on both sides (about 2–3 minutes per side).
- Serve: Slice and serve warm with extra mustard on the side.
Notes
- If you made the pork fresh, plan ahead so you can use leftovers for this recipe.
- To save time, use store-bought roasted pork or ham for a quicker version.
- Try adding a few crispy potato sticks inside for crunch and texture
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
