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Slow-Cooker Cubano Sandwiches

This recipe came about because I didn't have pepperoncini for my usual Italian pork recipe so I used pickles instead. It reminded me so much of a Cuban sandwich that I added the ham and Swiss cheese to complete the dish. Instead of adding cheese to the slow cooker, you can also build the sandwiches and top with sliced cheese. Place under the broiler to melt. —Kristie Schley, Severna Park, Maryland
  • Total Time
    Prep: 15 min. Cook: 6-1/2 hours
  • Makes
    8 Servings

Ingredients

  • 2 pounds pork tenderloin
  • 7 tablespoons stone-ground mustard, divided
  • 1 teaspoon pepper, freshly ground
  • 1 pound fully cooked boneless ham steak, cut into 1/2-inch cubes
  • 1 jar (16 ounces) whole baby dill pickles, undrained, sliced thick
  • 2 cups shredded Swiss cheese
  • 8 submarine buns, split

Directions

  • Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours.
  • Shred pork with 2 forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes.
  • When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.
Nutrition Facts
1 sandwich: 526 calories, 20g fat (8g saturated fat), 118mg cholesterol, 1941mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 48g protein.

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