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There is something utterly satisfying about the first bite into a Cuban Chopped Grinder Sandwich. The combo of buttery toasted bread and savory meat filling has been a crowd-pleaser at my weekend get-togethers and every time I make it, the kitchen fills with that toasted garlic aroma everyone knows and loves. It is fast without feeling thrown together so perfect for days when you want something bold with almost no fuss.
The first time I made this I set it out for a game night and folks crushed it before the second quarter. Now I am always on sandwich duty.
Ingredients
- Submarine rolls: look for soft-inside crusty-outside fresh bakery subs
- Unsalted butter: provides richness and helps toast the bread
- Garlic: is minced for punchy flavor and fresh parsley gives a dose of color
- Kosher salt: boosts every other taste in the garlic butter
- Pulled pork: brings juicy smoky depth pre-cooked saves so much time
- Ham slices: layer in that classic deli savoriness choose a mild or smoky cut
- Dill pickles: sliced to add briny crispness always go for cold packed if possible
- Swiss cheese: for nutty creaminess slices melt just right
- Yellow mustard: is the tangy essential you want smooth classic style
Instructions
- Prepare the Bread:
- Split each roll down the center but do not slice the whole way through so the hinge holds everything together. Line a baking sheet with parchment and set the opened rolls on top cut side facing up.
- Make the Butter Spread:
- In a small bowl melt butter then stir in finely minced garlic fresh parsley and a good pinch of kosher salt until everything is evenly combined.
- Toast the Rolls:
- With a pastry brush slather the garlic butter over both inner faces of each roll making sure to get every edge. Slip the tray into a preheated low broil oven. Broil for about 2 to 3 minutes just until the edges golden and turn fragrant.
- Dice and Mix the Filling:
- Lay out the pulled pork on a wide cutting board. Pile ham slices pickles and Swiss cheese right on top. With a big sharp knife chop everything together into crumbles so every bite has a little of each flavor. Spoon yellow mustard across the mixture then stir the whole lot together with a spatula.
- Fill and Serve:
- Scoop a generous mound of the chopped filling onto each roll. Gently close and press the sandwich halves together. Slice or serve whole and enjoy every juicy messy bite.
One thing I adore is how the pickle brine hits with the rich meats and cheese so every bite feels bright not heavy. This was the first sandwich my niece learned to make on her own and now she requests her own roll any time family visits.
Storage Tips
Wrap sandwiches tightly in foil or plastic and keep them in the fridge for up to three days. Reheat in a toaster oven to crisp the bread again without drying out the filling.
Ingredient Substitutions
No pulled pork on hand rotisserie chicken or deli turkey work almost as well. Provolone or gouda can take the place of Swiss cheese for a buttery switch-up. Try spicy brown mustard for extra heat.
Serving Suggestions
Serve these chopped grinders as the centerpiece of a brunch spread. I love pairing them with kettle chips and maybe a crunchy slaw. For a dinner party cut each sandwich into sections for easy sharing.
Cultural and Historical Context
This sandwich riffs on the classic Cubano which originated among Cuban communities in Florida bringing together the flavors of roast pork ham cheese pickles and mustard on soft bread. Turning it into a chopped grinder style lets every bite pack the punch of all the fillings together.
Seasonal Adaptations
Swap parsley for cilantro in summer for a fresher twist. Add a slice of ripe tomato when local tomatoes are sweet. Layer a little sautéed onion in colder months for extra warmth.
Success Stories
One friend started making double batches just to keep some for work lunches and reports they are still craveable even cold. This recipe also turned my family’s picnic tradition into something everyone looks forward to year after year.
Freezer Meal Conversion
Chop and mix the filling and freeze in a sealed bag for up to one month. Thaw overnight and pile onto freshly toasted rolls so it tastes almost as good as freshly made.
This sandwich is a flavorful twist on a classic and will quickly become your go-to for gatherings. Just be ready for requests for seconds every time you make it.
Common Recipe Questions
- → Can I prepare the Cuban chopped grinder filling ahead of time?
Yes, you can mix and store the chopped filling in an airtight container in the refrigerator for up to one day to keep it fresh.
- → What type of bread works best for this sandwich?
Submarine rolls or soft hoagie buns are ideal, as they hold up well to the hearty filling and toasting process.
- → Can another cheese be used instead of Swiss?
Slices of provolone or mozzarella can be used as alternatives, maintaining melty texture and mild flavor.
- → Is it necessary to use both pulled pork and ham?
The combination closely mimics classic Cuban flavors, but you may use just one protein if desired for a simpler variation.
- → How do I prevent the bread from becoming soggy?
Broiling the rolls with a butter mixture first creates a barrier, helping to maintain a crisp crust and prevent sogginess.