Grilled Cubano

Photo: David Malosh
Prep Time:
20 mins
Total Time:
25 mins


  • 2 boneless pork-loin chops (each about 4 ounces), pounded ⅛ 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

  • ¼ pound thinly sliced Swiss cheese (about 10 slices)

  • ¼ pound very thinly sliced Black Forest ham (about 6 slices)

  • ½ 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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