Cuban Sandwich

Cuban Sandwich

This traditional sandwich is done “Tampa” style with the addition of peppered salami, and is one of Chef Adam’s all time favorites.

This sandwich is substantial, so you can easily share it and combine it with a soup or salad. Be sure to serve it with an ice cold beer, Pinot Gris or Sauvignon Blanc. Enjoy!


  • Author: Evo America
  • Servings: 6
  • Temperature: Medium


  • 4-5 lb. Pork Butt, shoulder meat
  • 1 lb. Black Forest Ham, sliced
  • 1 lb. Peppered Salami, sliced
  • 1 lb. Swiis or Gruyere Cheese, sliced
  • 1 lb. Provolone Cheese, sliced
  • 8-10 each Kosher Dill Pickles, sliced
  • 2 tbsp. mayonnaise
  • 1 tbsp. Beaver Foods, Sweet Hot Mustard
  • 1 tbsp. Mustard, basic style
  • 1/2 tsp. Horseradish, prepared style
  • 2 each oranges
  • 1 each lemon
  • 1 each lime
  • 4 cloves garlic, sliced
  • 1 each onion, coarsely chopped
  • 4 each bay leaves
  • 1/4 cup Kosher salt
  • 1/4 cup sugar
  • 2-3 cups chicken stock
  • 6-8 each hoagie rolls
  • 1/2 cup butter, unsalted, melted



  1. The portion of this recipe that takes the longest is marinating and then braising or smoking the pork butt. Place the pork butt into a plastic or glass bowl. Zest the citrus and then squeeze all the juice into the bowl. Add the garlic, onions, bay leaves, salt and sugar. Fill the bowl with cold water until the pork butt is entirely submerged. Allow to brine for 6-8 hours, or better yet overnight. Once the pork butt has brined, you may either braise the meat in a crock pot, directly on the Evo on low heat or you can opt to smoke the butt, if you have the means. To braise the pork but simply place in the braising vessel, add the brine and 2-3 cups of the chicken stock to enhance your braising liquid. Braise the butt for 3-4 hours or until it begins to fall apart and can be shredded. Remove the pork once finished and shred the meat. Set aside for assembling.
  2. Prepare the mustard sauce by combining the mayonnaise, mustards and horseradish, and reserve.
  3. Assemble the sandwich as follows; Spread the mustard sauce on both halves of the hoagie. Place two slices of the provolone on the bottom half. Place approximately 1/2 cup of shredded pork on top of the provolone. Next, add the ham and then the salami. Top with the Swiss or Gruyere cheese and then fish with the sliced pickles. Place the top portion of the hoagie on top and press the sandwich together firmly.
  4. Heat the Evo to medium-low heat. Brush the tops of the sandwiches with the melted butter and place on the cook surface. Allow the bread to become crisp and golden. Brush the bottom of the hoagie with butter and turn sandwich over. Repeat turning sandwich until the cheese has melted and the sandwich is warmed throughout. You may want to cover the cook surface to simultaneously bake the sandwich as it grills. Cut the sandwich with a sharp serrated knife, creating long triangular pieces as shown in the picture.
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