Under 30 Minutes

Grilled Cubano

  • Prep:
  • Total Time:
  • Yield: Makes 4
Grilled Cubano

Photography: David Malosh

Source: Martha Stewart Living


  • 2 boneless pork-loin chops (each about 4 ounces), pounded 1/8 inch thick
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 1 loaf ciabatta (about 1 pound), halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1/4 pound thinly sliced Swiss cheese (about 10 slices)
  • 1/4 pound very thinly sliced Black Forest ham (about 6 slices)
  • 1/2 cup very thinly sliced dill pickles
  • Plantain chips, for serving (optional)


  1. Preheat grill to medium. Brush pork with oil; season with salt and pepper. Brush grates with oil. Grill pork, flipping once, until cooked through and lightly charred, about 3 minutes; transfer to a plate.

  2. Scoop out soft insides of bread, leaving a 1/8-inch border. Spread mayonnaise and Dijon on opposite halves, then sandwich cheese, pork, ham, and pickles with bread.

  3. Brush oil over both sides of bread. Grill, weighting with a large cast-iron skillet and flipping once, until cheese is melted and bread is lightly marked, 8 to 10 minutes. Transfer to a cutting board; slice into 8 pieces. Serve immediately, with chips.


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