Paula Deen Cuban Sandwich

Paula Deen Cuban sandwich is a crispy, buttery griddled sandwich with leftover pulled pork, deli ham and two kinds of American cheese that comes together in 15 minutes. It's an easy leftover pulled pork sandwich for game day, weeknight dinner or Sunday dinner, and it's made right on the griddle.

Butter the sourdough on the outside and toast it butter side down until it's deep golden, because that crunch holds up against the juicy pork. Pull it too early and the bread turns soft and the cheese never melts all the way.

Paula uses two cheeses, one white American and one yellow, one slice on each piece of bread so both melt into the warm meat. Warming the pork and ham right on the griddle while the bread toasts also means everything finishes together, so you don't need a sandwich press.

Paula Deen Cuban Sandwich

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

750

kcal

Buttery sourdough toasts to a crisp golden shell around warm pulled pork, ham and melty American cheese. The mustard and pickles cut through the richness, so each bite stays tangy.

Ingredients

• 2 slices sourdough bread
  

• 1 slice white American cheese
  

• 1 slice yellow American cheese
  

• leftover pulled pork
  

• thinly sliced deli ham
  

• yellow mustard
  

• Butter, for buttering bread
  

• pickles
  

Directions

• Heat the griddle: Preheat your griddle to medium heat, then butter one side of each slice of sourdough. Lay the bread on the griddle butter side down so it starts toasting right away.
• Warm the meats: Add the pulled pork and the thinly sliced deli ham to the griddle next to the bread. Let them warm through while the bread toasts so everything is hot at the same time.
• Melt the cheese: Lay the slice of white American cheese on one piece of bread and the slice of yellow American on the other. The heat from the griddle melts both while you build the filling.
• Build the sandwich: Squeeze yellow mustard over one piece of bread. Pile the warm ham, pickles and pulled pork on the other slice.
• Close and serve: Once both pieces of bread are toasty and golden, press them together into one sandwich. Serve it right away while the cheese is still melted and the crust is crisp.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Winco slotted fish spatula, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh roast pork instead of leftover pulled pork?

Yes, any cooked pork works as long as it's shredded or sliced thin so it warms through fast. Roast pork loin or pork shoulder both do the job, and the sandwich tastes much the same.

What kind of bread works best for a Cuban sandwich?

Paula uses sourdough, which gives you a sturdy slice with a tangy flavor that stands up to the meat and mustard. Cuban bread or a sturdy Italian loaf are good swaps if that's what you have.

Can I make this without a griddle?

A large skillet works just as well, so use a cast iron skillet over medium heat if you don't have a griddle. Cook the sandwich in batches if the pan is too small to warm the meat and toast the bread together.

How do I keep the sandwich from getting soggy?

Toast the buttered bread until it's properly golden before you build the sandwich, since that crust acts as a barrier. Putting the mustard on one side and the pickles on the filling side also keeps the wet ingredients from sitting on the same slice.

Can I make these ahead for a crowd?

Sandwiches taste best fresh off the griddle, because the bread loses its crunch as it sits. For a crowd, keep the pork and ham warm and toast the bread in batches, then let everyone build their own.