Cuban Chopped Grinder Sandwich
A viral TikTok-inspired sandwich combining Cuban flavors with chopped grinder convenience. Tender pulled pork, ham, Swiss cheese, and pickles mixed with mustard, served on garlic herb butter-toasted rolls.
Ingredients
- Submarine Rolls:
- 4 submarine rolls 6-10 inches each, sliced in half lengthwise most of the way through
- Butter Spread:
- ½ cup 1 stick / 113 g unsalted butter, melted
- 2 tablespoons garlic minced
- 2 tablespoons fresh parsley finely chopped
- 2 teaspoons kosher salt
- Cuban Sandwich Filling:
- ½ pound pre-cooked pulled pork
- ½ pound sliced ham
- 3 dill pickles sliced in half lengthwise
- 4 slices Swiss cheese
- 2 tablespoons yellow mustard
Instructions
- Melt butter in a small saucepan over low heat. Remove from heat and stir in minced garlic, chopped parsley, and kosher salt. Mix thoroughly and let sit for 2-3 minutes.
- Carefully slice submarine rolls lengthwise, leaving about an inch connected. Using a pastry brush, generously coat the inside surfaces with garlic herb butter mixture.
- Preheat oven to 375°F (190°C). Place buttered rolls on a baking sheet, cut-side up. Toast for 8-10 minutes until edges are golden brown and butter is bubbling.
- While rolls toast, roughly chop the pulled pork, sliced ham, pickles, and Swiss cheese into bite-sized pieces. In a large mixing bowl, combine all chopped ingredients with yellow mustard, mixing until evenly coated.
- Remove toasted rolls from oven. Divide filling mixture evenly among the four rolls, packing gently. Return to oven for 5-7 minutes until cheese melts and filling is heated through.
- Serve immediately while hot and melty.
Notes
Don't overstuff rolls - about 1 cup filling per sandwich works best
Pat pickles dry before chopping to prevent soggy sandwiches
Filling can be prepared 24 hours ahead and refrigerated
Substitute pulled pork with shredded chicken or turkey if preferred
For spicier version, add pickled jalapeños and use spicy brown mustard
Pat pickles dry before chopping to prevent soggy sandwiches
Filling can be prepared 24 hours ahead and refrigerated
Substitute pulled pork with shredded chicken or turkey if preferred
For spicier version, add pickled jalapeños and use spicy brown mustard
