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
Tried this recipe?Let us know how it was!