My husband and I positively love sandwiches for lunch. Because of his work schedule, he is often home at lunch, so we get creative with our sandwich choices. However, sometimes we want to go back to our roots and have a classic sandwich. That is what this one is.
With this much ham, pork, cheese, and quite a bit of mayo all stuffed in a sweet bread roll, this one makes us so happy! We absolutely love this one and make it so often because of how delicious it truly is! Check out what our friends over at Creole Contessa had to say about this:
“This sandwich is delicious and I always make it for the family after the holidays with leftover pork roast.”
With Easter coming up, be sure to save those leftovers for this recipe!
Ingredients
6 slices roasted pork
6 hoagie rolls
12 slices ham
12 slices Kraft Swiss cheese
Land O’ Lakes butter, room temperature, unsalted
yellow mustard
sliced pickles
For the Roasted Pork:
5 lb Boston Butt Pork Roast
1 cup Swanson beef broth, low sodium
2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon McCormick garlic powder
1 tablespoon McCormick onion powder
1 tablespoon paprika
vegetable stuffing
Bertolli olive oil
roasting bag
For the Vegetable Stuffing:
1 bunch Italian parsley
1 white onion
10 cloves garlic
1 tablespoon spice blend from roast
1 tablespoon vinegar
1 tablespoon crushed red pepper
Instructions
Mix the roast seasoning blend together and set aside.
Rinse roast, pat dry, coat in olive oil.
Add stuffing ingredients to blender and chop well, place in bowl.
Cut slits around roast and stuff with vegetable stuffing.
Season with remaining seasoning and marinate overnight.
Preheat oven to 325 degrees, place roast in roasting bag, add 1/4 cup of beef broth to bag.
Cut 4 small slits in the top of roasting bag.
Cook roast at 325 degrees for 3 hours, remove from roasting bag, add remaining broth and cook 1 hour more.
To Assemble Cuban Sandwich:
Slice roast thinly and set aside.
Heat a little oil in a pan over medium heat and cook sliced roast for about 3 minutes per side and set aside.
Slice bread in half and butter cut side, toast cut side for about 3 minutes in hot skillet and set aside.
Add yellow mustard to toasted side of bread, top with cheese, pickles, roast, and ham.
Butter the outsides of bread and toast for about 3 minutes per side until golden brown and cheese is melted.
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Quick Tip: Leftover roast can be frozen and used for other dishes or more sandwiches.
Thanks again to Creole Contessa for this amazing recipe.
