Carolina Kitchen: Cuban sandwich

Photo: WLOS staff

By Chupacabra Chef Elijah Scott


  • 1 Cuban bread loaf, we use Annies bakery 8-in Cuban rolls.
  • 3 slices black forest ham
  • 6-10 cornichon pickles sliced
  • Dijon or Lusty monk mustard
  • 4-8 slices of Aged Cheddar
  • 6-8oz Braised pork shoulder
  • 1 Tbl melted butter


  1. Cut the bread, add mustard to both sides
  2. Place a layer of cheese then pickles
  3. Add your ham then another layer of cheese
  4. Drain the braised pork and add that on
  5. Place another layer of cheese then place the top of the bread on.
  6. Butter both sides of the bread and cook either with a panini press like we do or in a skillet on low heat with a weight in order to press the sandwich
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