This Grilled Cubano Melt is a delicious twist on the classic Cuban sandwich. Layers of tender pulled pork, savory Black Forest ham, melted Swiss cheese, tangy dill pickles, and a creamy grainy mustard aioli are pressed until perfectly golden on the griddle. Served with crunchy plantain chips, it’s the ultimate comfort food with a smoky, gourmet touch.
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Servings: 1
Ingredients
- Brioche bread, sliced (or challah bread)
- Grainy Mustard Aioli (see recipe below)
- Swiss cheese, sliced
- Pulled pork
- Black Forest ham, sliced
- Dill pickles, sliced
- Butter, for the griddle
- Plantain chips, for serving
- Extra pickle slices, for serving
Instructions
Build the Sandwich
Spread a generous layer of Grainy Mustard Aioli over one side of the bread.
Top with a slice of Swiss cheese, followed by a generous amount of pulled pork.
Add a few slices of Black Forest ham and some dill pickles.
Finish with another slice of Swiss cheese and close the sandwich.
Preheat the Wildfire Griddle
Set to low heat and preheat for 15 minutes.
Cook the Sandwich
Spread a little butter on the griddle where the sandwich will cook.
Place the sandwich on top and gently press it down with a spatula.
Cook for about 4 to 5 minutes, until the bottom is golden brown and crispy.
Flip the sandwich, press gently once more, and cook the other side until golden and the cheese has fully melted.
Plate and Serve
Serve with plantain chips and a few extra pickle slices on the side.
Enjoy while hot.
Grainy Mustard Aioli
Prep Time: 5 minutes
Yield: About 1/2 cup
Ingredients
- 1/4 cup mayo
- 1/4 cup grainy mustard
- 1/4 teaspoon cumin
Instructions
Add mayo, grainy mustard, and cumin to a small bowl.
Stir until fully combined.
Spread over the bread before assembling the sandwich.
