Cuban Style Pork Sandwich

PrepTime 15 Mins
Serves 4
Cook Time 5 Mins

2 dill pickles, drained & finely chopped

½ small white onion, finely chopped

¼ cup finely chopped continental parsley

1 Riverview Farm Roast Pork

140g cheddar cheese, coarsely grated

8 thick slices sourdough bread

salted butter, for spreading

2 tbsp Dijon mustard

8 thin slices ham

sea salt & black pepper

  1. 1

    Preheat oven to 180°C.

  2. 2

    Combine pickles, onion, parsley and 2 teaspoons of dill vinegar in a bowl. Season with salt and pepper and set aside.

  3. 3

    Cut Riverview Farm Roast Pork into thin slices and arrange onto a baking tray lined with baking paper. Sprinkle pork with cheese and transfer to oven for 4-5 minutes until cheese has melted.

  4. 4

    Meanwhile, lightly toast slices of sourdough until golden

  5. 5

    To assemble, spread butter over the bread slices on the bottom of the sandwiches and mustard on the others. Arrange the ham on the buttered slices and place the warm pork and melted cheese over the top. Sprinkle with pickle and onion mixture and place mustard slices of sourdough over the top. Slice sandwiches in half and serve.

More Great Recipes
Fried Pork & Herb Rice Paper Parcels

with sweet and sour dressing

Sriracha Maple Pork and Noodle Salad