Torta Cubana Mexicana
A hearty Cuban-Mexican sandwich loaded with ham, chorizo, and roasted pork, topped with pickled vegetables and a garlicky mayo. Pressed until crispy and oozing with melted cheese, it's a showstopping handheld feast.
- Total time
- 45 min
- Servings
- 2
- Calories
- 862
- Protein
- 48g
Ingredients
- ½ cup mayonnaise
- 3 count garlic cloves, minced
- 2 count Cuban bread or bolillo rolls
- 8 oz roasted pork (or slow-cooked pork shoulder), shredded
- 4 oz chorizo, sliced thin
- 4 oz ham, sliced thin
- 4 oz Swiss cheese, sliced
- ½ cup dill pickle slices (or pickled vegetables)
- 1 tbsp butter, for pressing
Instructions
- 1
Mix mayonnaise with minced garlic until smooth. Set aside.
- 2
Warm roasted pork in a skillet over medium-low heat, breaking it into shreds, ~3 minutes.
- 3
Cook chorizo slices in the same skillet over medium-high until edges curl and fat renders, ~4 minutes.
- 4
Slice rolls in half horizontally. Spread garlic mayo on both cut surfaces.
- 5
Layer ham, warm pork, cooked chorizo, Swiss cheese, and pickles on the bottom half. Top with the lid.
- 6
Butter the outside of both sandwich tops generously.
- 7
Heat a cast iron skillet over medium. Press each sandwich in the skillet 3–4 minutes per side until bread is golden and cheese melts.
- 8
Remove and let rest 2 minutes. Serve hot.
Tools you’ll need
- 12-inch cast iron skillet or large nonstick pan
- chef's knife
- small bowl
- sandwich press or weight (cast iron pan works)
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