Cuban Sandwich

f 009Just last month, I made another “sister” trip with Jan to Branson, MO.  One of our favorite places to eat there is the Sugar Leaf Bakery that I’ve told you about before when I posted the Chicken & Wild Rice Soup and the Ultimate BLT.  I’ve been hearing my sister talk about the Cuban Sandwich on their menu that is her new favorite.  While there this time, I gave it a try and it was delicious!  It has lots of flavors and textures going on.

Jan and I sat in the restaurant, dissecting our sandwiches and trying to figure out what was in it and the sauce.  We ordered a little extra sauce for dipping, too.  It would be great on a lot of sandwiches from ham to turkey to roast beef!

It definitely isn’t a quick fix if you’re making it from scratch.  I happened to have extra pulled pork in my freezer (without BBQ sauce) from a recent time of making Crockpot Pulled Pork.  It is a great way to use up those leftovers.  The srirachi mayo and pickled onions could easily be made ahead of time and kept in the fridge.  I made my own bread for this sandwich, but decided that the bread was a little too thick.  Next time, I’ll try something a little thinner.

Don’t let the complexity of the recipe scare you off.  It will be worth the trouble!

f 029Ingredients:

  • Bread or roll
  • Cooked, shredded pork shoulder
  • Pickled onions-see below
  • Sriracha Sauce-see below
  • Sliced ham
  • Swiss, pepper jack, or cheddar cheese
  • Dill pickle


Butter outside of each slice of bread .

Spread sriracha sauce on the inside each slice of bread.

Build sandwich with shredded pork, ham, cheese, pickled onions, and pickle.

Grill sandwich over medium heat until bread is toasted and cheese has melted.

Sriracha Sauce:


  • 1/2 cup prepared mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon ketchup
  • 1 teaspoon lemon juice
  • 1/4 teaspoon granulated garlic


Mix all ingredients, combining well.

Pickled Red Onions:


  • 2 medium red onions, halved and thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup freshly squeezed lime juice
  • 1/4 to 1/2 cup sugar
  • 1 tablespoon salt


Add sliced onions to a medium bowl.

Pour enough boiling water over onions so that they are covered.

Wait about 10 seconds and then drain.

Add onions to glass jars or a bowl.

Whisk in vinegar, lime juice, a 1/4 cup of the sugar and salt.

Bring to a simmer and cook until sugar and salt have dissolved, 1 to 2 minutes.

Taste for sweetness then add more sugar as needed.

Pour brine over onions.

Pickled Onions: