Sweet and Spicy Cuban Sandwich

by: Chef Ed Richardson

Compatible Wolf Appliances:


A Cuban sandwich is traditionally a variation of a ham and cheese sandwich. While not usually overly spicy or sweet, this rendition adds hints of each that balance very nicely. This is a great dish to prepare if there is leftover pork loin sitting in the refrigerator. The other ingredients are common household staples, making for a delicious, convenient meal.

Prep Time
Cook Time


  • 2 Cuban bread loaves
  • 1 pound maple roasted pork loin, sliced
  • 1/2 pound ham, sliced
  • 6 slices Swiss cheese
  • 2 dill pickles, sliced lengthwise
  • 1 tablespoon yellow mustard
  • 1 tablespoon grain mustard
  • 1 teaspoon maple syrup
  • 2 tablespoons mayonnaise
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons hot sauce
  • salt and pepper, to taste


Preheat the Wolf Griddle to 375°F.

Slice the Cuban loaves in half lengthwise.

In a small bowl mix together both mustards, mayonnaise, maple syrup, and hot sauce. Spread a thin layer onto one side of each loaf.

Layer the ingredients onto the spread side of the bread starting with the sliced pork loin, ham, pickles, and cheese, respectively. Spread the sauce on the top loaf and place on top of the sandwich.

Place the sandwich on a buttered preheated Wolf Griddle and, using a heavy skillet or sandwich press, press down the sandwich to flatten.

Cook for 4-6 minutes on each side until the bread is golden brown and the cheese is melted on the inside. Cut in half and enjoy.