Best 5 Pork Cuban Sandwich Without The Bread Recipes

**A Flavorful Journey to Cuban Cuisine: Discover the Pork Cuban Sandwich and Its Delicious Variations**

Embark on a culinary adventure with the Pork Cuban Sandwich, a delectable dish that captures the essence of Cuban cuisine. This classic sandwich bursts with flavor, featuring tender, slow-cooked pork, tangy pickles, savory ham, and gooey cheese, all nestled between slices of crusty Cuban bread. But what if you crave the bold flavors of the Cuban sandwich without the bread? Fear not, as this article presents a tantalizing collection of recipes that offer unique twists on this beloved dish. From the Pork Cuban Sandwich Bowl to the Cuban Sandwich Egg Rolls, each recipe promises an explosion of taste that will leave you craving more. Get ready to satisfy your taste buds and explore the diverse culinary landscape of Cuban cuisine with these mouthwatering variations of the Pork Cuban Sandwich.

Let's cook with our recipes!

EASY CUBAN SANDWICH

Easy Cuban Sandwich image

The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.

Provided by Aimee Mars

Categories Main Course

Time 1h

Number Of Ingredients 13

Ingredients

1 lb Pork Tenderloin
1/4 cup Olive Oil
1/4 cup Orange Juice
2 tablespoons Lime Juice
3 Garlic Cloves (minced)
1 teaspoon Dried Oregano
1/2 teaspoon Cumin
1 Cuban Bread Loaf (Italian bread will also work)
1 lb Swiss Cheese (sliced)
1 lb Smoked Ham (sliced)
1 cup Dill Pickles (sliced)
1/4 cup Mustard
2 tablespoons Butter

Steps:

Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
Slice the sandwiches in half before servings.

Nutrition Facts : ServingSize 1 sandwich, Calories 583 kcal, Carbohydrate 34 g, Protein 43 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 1354 mg, Fiber 2 g, Sugar 3 g

THE ULTIMATE CUBAN SANDWICH

The Ultimate Cuban Sandwich image

Provided by Tyler Florence

Categories main-dish

Time 1h24m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and gently smashed with the side of your knife
1/4 teaspoon dried red chili flakes
1 medium onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup low-sodium chicken broth
2 bay leaves
1 long Cuban bread roll
3 tablespoons Dijon mustard
8 thin slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham
Olive oil
You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:

Steps:

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

CUBAN-STYLE PORK SANDWICHES

Cuban-Style Pork Sandwiches image

Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

Steps:

Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.

AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY

Award-Winning Cuban Sandwich By El Cochinito Recipe by Tasty image

Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork

Provided by Rie McClenny

Categories Lunch

Yield 20 sandwiches

Number Of Ingredients 15

Ingredients

1 ½ tablespoons black pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
¼ cup garlic, grated
2 cups lime juice
10 lb bone-in pork butt
salt, to taste
⅓ loaf cuban bread, halved lengthwise
1 tablespoon mustard
2 slices swiss cheese
1 tablespoon garlic oil
4 slices ham
1 cup pulled pork
2 slices cucumber pickle
8 oz pulled pork

Steps:

Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
Preheat the oven to 250˚F (120˚C).
Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 10 grams, Fat 49 grams, Fiber 1 gram, Protein 55 grams, Sugar 3 grams

PORK -CUBAN SANDWICH- WITHOUT THE BREAD!!

Pork -Cuban Sandwich- Without the Bread!! image

This is a great meal for anyone on a low carb diet. This is a cuban sandwich without the bread!! I use boneless pork chops, but you can use pork tenderloin cut into medallions too!

Provided by Cheeseburger in Par

Categories Lunch/Snacks

Time 1h

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless pork chops
3 tablespoons olive oil
3 tablespoons white vinegar
2 tablespoons oregano
5 garlic cloves (minced)
2 teaspoons salt
thinly sliced ham (can use spicy italian ham too)
swiss cheese (thinly sliced)
dill pickle

Steps:

Butterfly the pork pieces and pound to 1/4 inch thin. (Do this between plastic wrap to keep splatter down).
Mix Marinade (oil, vinegar, oregano, garlic and salt). The longer you can marinade the meat the better!
Take pork out and open it wide. Layer Ham, Swiss Cheese and pickles. Close the pork 'sandwich'.
Now you can either grill this or pan fry. I suggest grilled over charcoal!
Enjoy! Serve with green chili refried beans for a delish meal!

Nutrition Facts : Calories 484.3, Fat 33.2, SaturatedFat 7.3, Cholesterol 124, Sodium 2417.3, Carbohydrate 3.4, Fiber 0.6, Sugar 0.2, Protein 40.4

Tips:

Choose the right cut of pork: For a tender and flavorful sandwich, select a pork shoulder or loin roast. These cuts have a good amount of fat marbling, which will help to keep the meat moist during cooking.
Use a slow cooker or Dutch oven: Slow cooking is the best way to achieve fall-apart tender pork. If you don't have a slow cooker, you can also braise the pork in a Dutch oven in the oven.
Add plenty of flavorings: Cuban pork sandwiches are all about the flavor, so don't be shy with the seasonings. Garlic, cumin, oregano, and orange juice are all classic Cuban flavors that pair well with pork.
Don't forget the mojo sauce: Mojo sauce is a tangy, citrusy sauce that is essential for Cuban sandwiches. It's easy to make and can be used as a marinade, dipping sauce, or spread.
Serve on Cuban bread: Cuban bread is a slightly sweet, slightly chewy bread that is the perfect vessel for a Cuban sandwich. If you can't find Cuban bread, you can also use a hoagie roll or ciabatta bread.

Conclusion:

A Cuban pork sandwich without the bread is a delicious and satisfying meal that is perfect for a quick lunch or dinner. With just a few simple ingredients and a little bit of time, you can easily make this classic Cuban dish at home. So next time you're craving a Cuban sandwich, skip the bread and enjoy this healthier version instead.