Cuban Sandwiches with Tomato Jam Recipe

Name: Cuban Sandwiches with Tomato Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 7-pound bone-in pork butt; 1/4 cup pure olive oil, plus more for brushing; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground fennel; 2 teaspoons sweet paprika; 1 teaspoon cayenne pepper; Kosher salt; 2 red onions, cut into 1/2-inch rings; 1/4 cup mayonnaise; 1/4 cup Dijon mustard; 1 garlic clove, mashed to a paste; 8 soft hero rolls, split; 1/2 pound sliced serrano ham or prosciutto; 1/2 pound sliced Gruyere cheese; 4 dill or half-sour pickles, thinly sliced lengthwise; 1/4 cup sliced pickled jalapenos; Tomato Jam

Servings: persons

One 7-pound bone-in pork butt
1/4 cup pure olive oil, plus more for brushing
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground fennel
2 teaspoons sweet paprika
1 teaspoon cayenne pepper
Kosher salt
2 red onions, cut into 1/2-inch rings
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 garlic clove, mashed to a paste
8 soft hero rolls, split
1/2 pound sliced serrano ham or prosciutto
1/2 pound sliced Gruyere cheese
4 dill or half-sour pickles, thinly sliced lengthwise
1/4 cup sliced pickled jalapenos
Tomato Jam

1
Preheat the oven to 350.
2
Set the pork butt in a medium roasting pan and rub with 2 tablespoons of the olive oil.
3
In a small bowl, combine the cumin, coriander, fennel, paprika, cayenne and 2 tablespoons of kosher salt.
4
Rub the spice mix all over the pork and drizzle with the remaining 2 tablespoons of olive oil.
5
Roast the pork for 2 hours, then lower the oven temperature to 300 and roast for about 2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 160.
6
Transfer the pork to a cutting board and let stand for 30 minutes.
7
Pull the meat into shreds.
8
Light a grill or preheat a grill pan.
9
Brush the onions with olive oil and grill over high heat, turning occasionally, until softened and charred in spots, about 8 minutes.
10
In a small bowl, combine the mayonnaise, mustard and garlic and spread on the cut sides of each roll.
11
Top with the shredded pork, ham, Gruyere, pickles, jalapenos, grilled onions and Tomato Jam.
12
Close the sandwiches and brush the outsides lightly with oil.
13
Tightly wrap each sandwich in foil.
14
Place the sandwiches on the grill and top with a baking sheet and a brick or heavy can to press the sandwiches.
15
Grill the sandwiches over very low heat, turning once, until the cheese is melted and the bread is crisp, 10 to 12 minutes.
16
Unwrap the sandwiches and serve hot.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: One 7-pound bone-in pork butt, 1/4 cup pure olive oil, plus more for brushing, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and more.

Yes, Cuban Sandwiches with Tomato Jam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Sandwiches with Tomato Jam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions