Cuban Chopped Grinder Sandwich

This Cuban Chopped Grinder Sandwich brings the bold flavors of a classic Cuban sandwich into a convenient and hearty sub. It’s perfect for a quick weeknight dinner or a satisfying weekend treat that everyone will love. The combination of tender pulled pork, savory ham, tangy pickles, and melted Swiss cheese all chopped together makes every bite a delicious mix of textures and tastes.

I first made this sandwich when I was craving something comforting with a Cuban twist and it quickly became a favorite for busy nights when I still wanted that homemade feel.

Ingredients

• Submarine rolls: choose fresh rolls around 6 to 10 inches long with a soft center and crispy crust for the best texture
• Unsalted butter: melting it ensures even coating, and starting with unsalted lets you control the seasoning
• Garlic: minced fresh garlic brings a sharp aromatic punch to the butter spread
• Fresh parsley: finely chopped to add a fresh, herbaceous note
• Kosher salt: to enhance the other flavors without overpowering
• Pre-cooked pulled pork: tender and full of smoky flavor, ideal for quick assembly
• Sliced ham: adds a hint of saltiness that complements the pork
• Dill pickles: sliced lengthwise for that signature tang and crunch
• Swiss cheese slices: melt perfectly to bind the filling together
• Yellow mustard: adds a touch of tang and spice that balances the richness

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven’s broiler to low and line a baking sheet with parchment paper. This prepares the rolls for toasting with a perfect golden crust without burning.

Prepare the Rolls:

Slice the submarine rolls lengthwise but be careful to keep them attached on one side to hold the sandwich together. Arrange them cut side up on the prepared baking sheet.

Make the Butter Sauce:

In a small bowl, combine the melted unsalted butter with minced garlic, finely chopped parsley, and kosher salt. Stir well to evenly distribute the flavors.

Toast the Rolls:

Use a brush to spread the butter garlic mixture generously on the inside of the rolls. Place them in the oven under the broiler for about 2 to 3 minutes or until they turn golden brown. Watch closely to avoid burning.

Chop the Filling:

Place the pulled pork on a large cutting board and layer on the sliced ham, dill pickles, and Swiss cheese. Using a large sharp knife, carefully chop all these ingredients finely. Add the yellow mustard and stir everything thoroughly with a spatula until well mixed. This creates a flavorful filling with a nice balance of textures.

Assemble the Sandwiches:

Scoop roughly one cup of the chopped filling onto each toasted roll, spreading it evenly. The sandwich is now ready to serve.

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Storage Tips

If you have leftovers, wrap the sandwiches tightly in foil or plastic wrap and store them in the refrigerator for up to two days. Reheat in a toaster oven or under the broiler to revive the crispiness of the bread and melt the cheese slightly. Avoid microwaving to keep the texture intact.

Ingredient Substitutions

If you cannot find submarine rolls, a sturdy baguette with a soft crumb works well too. For the cheese, Emmental or Gruyere make fine substitutes for Swiss cheese. If you don’t have pulled pork, slow-cooked shredded chicken with Cuban spices can be a tasty alternative.

Serving Suggestions

Serve this sandwich with a side of plantain chips or a light salad of mixed greens dressed with a lime vinaigrette to brighten up the meal. A cold Cuban-style black bean soup or a simple cup of café con leche pairs perfectly alongside this hearty chop grinder sandwich.

Cultural Context

The Cuban sandwich is a beloved staple that originated with Cuban immigrants in Florida. Typically made with roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, this chopped version offers a new way to enjoy those classic flavors in a handheld style ideal for casual meals. It celebrates the vibrant Cuban-American culinary heritage.

Pro Tips

• Make sure to toast the buttered rolls well but keep an eye on them to prevent burning
• Use a sharp knife when chopping the filling to get a uniform texture that makes the sandwich easy to eat
• Adding mustard to the filling rather than spreading it on the bread ensures every bite is flavorful throughout

Recipe FAQs

→ What type of bread works best for this sandwich?

Submarine rolls sliced lengthwise are ideal, especially if kept slightly attached to hold the filling securely during toasting and eating.

→ How is the garlic butter spread prepared?

Combine melted unsalted butter with minced garlic, finely chopped fresh parsley, and kosher salt, then brush onto the cut side of the bread before toasting.

→ Why are the sandwich ingredients diced finely?

Dicing pulled pork, ham, pickles, and Swiss cheese allows the flavors to blend evenly and makes the filling easier to eat without spilling.

→ Can pre-cooked pulled pork be substituted?

Yes, pre-cooked pulled pork is convenient and retains tenderness; freshly cooked or slow-cooked pork would also enhance the sandwich’s flavor profile.

→ What role does mustard play in the filling?

Mustard adds a subtle tanginess that brightens the rich and savory mixture, balancing the flavors and enhancing the overall taste.