Cuban Chopped Grinder Sandwich Recipe

If you’re anything like me, you’ll fall head over heels for this Cuban Chopped Grinder Sandwich Recipe the moment you take a bite. It’s like a perfect marriage between a classic Cuban sandwich and the casual comfort of a grinder, all tucked inside warm, buttery rolls. I love how the chopped filling lets all those savory flavors mingle in every forkful before piling onto your bread, so every bite is a little explosion of pork, ham, dill pickles, and melty Swiss cheese.

What really makes this recipe a go-to in my kitchen is how quick it comes together without sacrificing any flavor. Whether you need a weekday lunch that’s satisfying or a casual dinner to impress friends with minimal fuss, this Cuban Chopped Grinder Sandwich Recipe always delivers. I discovered that chopping the filling really helps the flavors blend beautifully and makes it easier to eat without it falling apart everywhere—trust me, this one’s a keeper!

this Recipe

Ingredients You’ll Need

The ingredients for this Cuban Chopped Grinder Sandwich Recipe are straightforward but thoughtfully chosen to deliver a balanced and irresistible flavor profile. When you shop, look for quality submarine rolls with a nice crust that can hold up to the juicy filling without turning soggy.

• Submarine rolls: Choose fresh rolls that are soft inside but sturdy enough to hold the filling without falling apart.
• Unsalted butter: Melting your own butter gives you more control, and starting with unsalted lets you balance the seasoning.
• Garlic: Fresh minced garlic packs a punch—skip the powder if you want the best flavor.
• Fresh parsley: Adds a pop of color and a subtle fresh note that brightens up the rich meat.
• Kosher salt: Essential for seasoning but easy to adjust based on your taste.
• Pre-cooked pulled pork: I prefer slow-cooked pork for tenderness, but leftover pork works great too.
• Sliced ham: Look for good-quality deli ham; the saltiness complements the pork perfectly.
• Dill pickles: The key to that amazing tang, sliced lengthwise for texture.
• Swiss cheese: Melts beautifully and adds mild nuttiness to the sandwich.
• Yellow mustard: Classic Cuban sandwiches use mustard, and it really cuts through the richness here.

Variations

One of the things I adore about this Cuban Chopped Grinder Sandwich Recipe is how easy it is to tweak to match your mood or what’s in the fridge. I often switch up the cheese or add a little spice, and it never disappoints.

• Spicy Kick: I sometimes add a swipe of spicy mayo or Sriracha into the chopped filling for an extra punch that my family loves.
• Cheese Swap: If Swiss isn’t your favorite, mild cheddar or provolone are great alternatives that melt just as well.
• Vegetarian Twist: Use seasoned grilled portobello mushrooms instead of meat and add extra pickles and mustard for that Cuban flair.
• Add Fresh Crunch: Diced red onion or thinly sliced jalapeños can brighten the filling and balance the richness.

How to Make Cuban Chopped Grinder Sandwich Recipe

Step 1: Prepare and Toast Your Rolls

Start by preheating your oven to low broil and lining a baking sheet with parchment paper—this makes cleanup so much easier! Slice your submarine rolls lengthwise but don’t cut all the way through; leaving them hinged helps hold everything later. Next, you’ll want to make that irresistible butter sauce by mixing melted unsalted butter with minced garlic, chopped parsley, and kosher salt. Brush this mixture generously on the cut side of the rolls—they toast up beautifully and add a rich, garlicky crunch that’s totally addictive. Pop them under the broiler for 2-3 minutes, watching closely so they brown nicely without burning.

Step 2: Chop and Mix the Filling Ingredients

This part is where the magic happens in the Cuban Chopped Grinder Sandwich Recipe. Lay out your pulled pork on a large cutting board, then layer sliced ham, dill pickles, and Swiss cheese on top. Using a large, sharp knife, chop everything finely—this is what blends all those flavors so perfectly. After that, add the yellow mustard and gently stir with a spatula until every bite will have that tangy, savory blend that makes the sandwich unforgettable. The filling should be moist but not sloppy, so hold back on the mustard if you want it drier.

Step 3: Assemble and Serve

Lastly, scoop approximately one cup of the chopped filling onto each warm roll, spreading it out evenly. The hinge in the roll will keep everything nicely contained, so no worries about messy bites. Serve immediately and watch the smiles around the table grow. I promise, you’ll be coming back for seconds in no time!

How to Serve Cuban Chopped Grinder Sandwich Recipe

Garnishes

I usually keep it simple with this sandwich—sometimes a handful of fresh arugula or a few sprigs of fresh cilantro on top add a nice fresh bite. A dusting of freshly ground black pepper or a drizzle of hot sauce can also elevate the flavors subtly without overshadowing that classic Cuban taste.

Side Dishes

My favorite sides to serve with this Cuban Chopped Grinder Sandwich Recipe are crispy sweet potato fries or a light citrusy coleslaw. They bring a tasty crunch and brightness that complements the rich filling perfectly. If you want something lighter, a simple green salad with vinaigrette works beautifully too.

Creative Ways to Present

For special occasions, I’ve turned these sandwiches into tapas-style sliders using small rolls—perfect for parties where everyone can grab and go. Another fun approach is to serve the chopped filling as a dip with toasted baguette slices, turning it into a tasty appetizer.

Make Ahead and Storage

Storing Leftovers

I like to store leftover filling separately in an airtight container in the fridge for up to 3 days. This stops the bread from getting soggy and keeps the flavors fresh. The toasted rolls can be wrapped tightly in foil to preserve their crispness.

Freezing

Freezing the filling works well if you want to prep in bulk—just thaw overnight in the fridge before assembling your sandwiches. I don’t recommend freezing the bread after toasting, as it tends to lose that perfect texture once reheated.

Reheating

When reheating leftovers, I pop the chopped filling in the microwave for a minute or so until warm, then add it to fresh or lightly toasted rolls. If you want that buttery crunch, re-toast the rolls separately under a broiler for a minute to revive their crispiness.

FAQs

Final Thoughts

I absolutely love how this Cuban Chopped Grinder Sandwich Recipe takes a classic sandwich idea and makes it fresh, easy, and truly delicious in under 20 minutes. It’s one of those recipes I keep coming back to because it’s flexible, satisfying, and just downright crowd-pleasing. I hope you give it a try soon—and when you do, let yourself enjoy every bite like it’s a small celebration of simple, good food shared with friends.

Cuban Chopped Grinder Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 57 reviews

• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 4 sandwiches
• Category: Sandwich
• Method: Baking
• Cuisine: Cuban

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Description

This Cuban Chopped Grinder Sandwich is a delightful twist on the classic Cuban sandwich, featuring a flavorful combination of pulled pork, ham, Swiss cheese, and pickles, all finely chopped and mixed with mustard. The sandwich rolls are brushed with a savory garlic-parsley butter and toasted under the broiler for a perfect crispy, golden finish. Ready in under 20 minutes, this easy-to-make sandwich delivers a hearty and satisfying meal perfect for lunch or a casual dinner.

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Ingredients

Sandwich Rolls

• 4 submarine rolls, 6-10 inches each, sliced in half lengthwise but not all the way through

Butter Spread

• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 tablespoons garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons kosher salt

Cuban Sandwich Filling

• ½ pound pre-cooked pulled pork
• ½ pound sliced ham
• 3 dill pickles, sliced in half lengthwise
• 4 slices Swiss cheese
• 2 tablespoons yellow mustard

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Instructions

1. Preheat the Oven: Preheat your oven to low broil and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Rolls: Place the halved submarine rolls, keeping them attached, cut side up on the baking sheet, ready for the butter spread.
3. Make the Butter Sauce: In a small bowl, combine the melted butter with minced garlic, freshly chopped parsley, and kosher salt. Mix well to create a fragrant garlic-parsley butter.
4. Butter and Toast the Rolls: Brush each cut side of the rolls evenly with the prepared butter mixture. Place the baking sheet under the broiler for 2-3 minutes, or until the rolls turn golden brown and slightly crispy. Watch carefully to avoid burning.
5. Prepare the Filling: Place the pre-cooked pulled pork on a large cutting board. Layer the sliced ham, pickle halves, and Swiss cheese on top. Using a large, sharp knife, finely dice all ingredients together. Add the yellow mustard and mix thoroughly with a spatula until the filling is evenly combined.
6. Assemble the Sandwiches: Spoon approximately 1 cup of the diced Cuban filling onto the bottom half of each toasted roll, then close the sandwich with the top half.
7. Serve: Serve the prepared sandwiches immediately while warm and enjoy the rich, savory flavors and crunchy texture.

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Notes

• Be careful when broiling the rolls; they can brown quickly.
• For extra flavor, use freshly cooked pulled pork seasoned with traditional Cuban spices.
• Swiss cheese is preferred for its mild flavor, but you can substitute with mozzarella if desired.
• If you prefer a spicier sandwich, add a dash of hot sauce to the filling mix.
• To keep the rolls from getting soggy, toast them well and serve immediately.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 550
• Sugar: 3g
• Sodium: 950mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg