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Cuban Chopped Grinder Sandwich

A viral twist on the classic Cubano: roasted pork, ham, swiss, and pickles chopped together with a creamy mustard dressing and stuffed into a toasted garlic roll.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2 Sandwiches
Course: Dinner, Lunch
Cuisine: Cuban-American, Fusion
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Base
  • 2 hoagie rolls or baguette sections
  • 2 tbsp butter softened
  • 0.5 tsp garlic powder
Chopped Filling
  • 1 cup roasted pork chopped
  • 6 slices deli ham
  • 4 slices Swiss cheese
  • 0.5 cup dill pickles whole or spears
  • 0.25 red onion peeled
  • 1 cup iceberg lettuce
Dressing
  • 0.33 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tsp Dijon mustard
  • 1 tbsp pickle brine

Equipment

  • Large Cutting Board
  • Chef's Knife
  • Small mixing bowl
  • Toaster or Skillet

Method
 

  1. Slice rolls open. Butter the insides and sprinkle with garlic powder. Toast in a skillet or broiler until golden and crispy.
  2. In a small bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, and pickle brine to make the dressing.
  3. Place roasted pork, ham, Swiss cheese, pickles, red onion, and lettuce in a pile on a large cutting board.
  4. Using a sharp knife, chop all ingredients together until they are uniform bite-sized pieces.
  5. Pour the dressing over the chopped pile and toss with the knife or a spatula until evenly coated.
  6. Scoop the mixture into the warm toasted rolls. Serve immediately with chips.

Notes

Ensure your bread is toasted well to hold the creamy filling without getting soggy.