Ultimate Cubano Sandwiches

Category Game Day Griddle Quick and Easy Lunch Kid Friendly Mother's Day

Servings 8

Prep Time 20 minutes

Cook Time 20 minutes

Tackle half-time hunger with an Ultimate Cubano cooked on the Pit Boss. In this recipe, seasoned pork and ham are piled high onto a hoagie roll, and then topped with Swiss cheese and crunchy pickles.

Author:
Pit Boss Kitchen

Ingredients

1 cup Mayo

2 tsp Pit Boss GSP rub

1/2 tsp Granulated Garlic

1 Cup Dijon mustard

3 Tbsp Horseradish

2 Tsp Worcestershire Sauce

1 tbsp Honey

2 lb. sliced black forest ham

2 lb. pork tenderloin

6 hoagie rolls

Sliced dill pickles

12 slices Swiss cheese

Butter

Pit Boss Chophouse Steak Rub Out of stock

Directions

Garlic Mayo: Combine mayo, Pit Boss GSP and granulated garlic in a small bowl and set aside.

Horseradish Dijon Mustard: Combine Dijon mustard, horseradish, Worcestershire sauce and honey in a bowl and set aside.

Turn your Pit Boss Ultimate Griddle on and set to medium heat

While your griddle is heating up, trim the pork tenders and slice them into 12 equal-sized pieces.

Next, pound out the cutlets until they’re about 1/4 inch thick, and season them with Pit Boss Chop House Rub.

Then, butter your hoagie rolls and toast them on the griddle until golden brown.

Next, place the pork cutlets onto the griddle, and cook them for about 4 minutes on each side. Meanwhile, warm up your black forest ham on the griddle.