Easy & Delicious Cuban Chopped Grinder Sandwich
Craving a spectacular sandwich? This recipe takes the savory pork, ham, tangy pickles, melty Swiss cheese, and classic mustard of a Cuban sandwich and transforms it into a fun, easy-to-eat chopped 'grinder' filling piled onto a buttery, toasted roll. Fast, fuss-free, and packed with flavor!
Equipment
- Baking sheet
- Parchment paper
- Small bowl
- Pastry Brush
- Large Cutting Board
- Large Knife
Ingredients
- 4 submarine rolls 6-10 inches each, sliced lengthwise almost all the way through
- 0.5 cup unsalted butter melted (1 stick)
- 2 tbsp minced garlic fresh
- 2 tbsp fresh parsley finely chopped
- 2 tsp kosher salt
- 0.5 lb pre-cooked pulled pork
- 0.5 lb sliced ham deli ham
- 3 dill pickles sliced lengthwise in half
- 4 slices Swiss cheese
- 2 tbsp yellow mustard
Instructions
- Step 1: Preheat oven to low broil. Line a baking sheet with parchment paper. Open sliced submarine rolls and place cut side up on the baking sheet.
- Step 2: In a small bowl, whisk together melted butter, minced garlic, finely chopped fresh parsley, and kosher salt. Generously brush this mixture all over the cut side of each roll using a pastry brush.
- Step 3: Carefully slide the baking sheet into the preheated oven. Broil for 2-3 minutes, watching closely, until the rolls are golden brown and slightly crispy on the edges. Pull them out and set aside.
- Step 4: Lay out the pulled pork, sliced ham, halved dill pickles, and slices of Swiss cheese onto a large cutting board. Using a large, sharp knife, chop everything together repeatedly until all ingredients are finely diced and mixed.
- Step 5: Add the yellow mustard to the chopped mixture on the cutting board. Use a spatula to stir everything together until the mustard is fully incorporated and the ingredients are well combined.
- Step 6: Scoop about 1 cup of the chopped filling onto the bottom half of each toasted roll.
- Step 7: Close up the sandwiches and serve immediately. Enjoy!
Notes
Watch the broiler closely as oven temperatures vary, and rolls can toast very quickly. Try to chop all ingredients to roughly the same size for an even bite. Don't overstuff the rolls so they are easier to close and eat. The chopped filling mixture can be made a day in advance and stored in an airtight container in the fridge. Assemble and toast the rolls right before serving.
Leftover filling can be stored in an airtight container in the refrigerator for 3-4 days. Assembled sandwiches are best eaten fresh but can be stored wrapped tightly in the fridge for a day (rolls may lose crispness). To reheat an assembled sandwich, wrap in foil and warm gently in a low oven (around 300°F / 150°C) for 10-15 minutes, or enjoy cold.