Name: Modern New York Cuban Sandwich Remix
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb cooked leftover pork shoulder, shredded; 4 crusty ciabatta rolls (or sourdough boule for a modern twist); 8 slices aged Gruyère cheese; 8 slices heritage breed smoked ham; 1/2 cup quick-pickled cucumber ribbons (thinly sliced cucumbers soaked in rice vinegar, sugar, and chili flakes); 1/4 cup Dijon mustard; 2 tbsp mayonnaise; 2 tbsp olive oil-based vegan butter, softened; 1 tbsp microgreens (for garnish); 1 tsp smoked paprika; 1 tsp honey; 1/2 tsp freshly ground black pepper; 1 tsp toasted sesame seeds (for topping)

Modern New York Cuban Sandwich Remix

miradugm

This modern take on the classic Cuban sandwich brings a fresh, elevated vibe to a beloved favorite. We swap traditional Swiss for nutty Gruyère and use quick-pickled cucumber ribbons instead of classic dill pickles, adding brightness and subtle heat. The honey-mustard mayo gets a Dijon upgrade for sharper complexity, while heritage smoked ham and leftover pork shoulder provide rich, smoky layers. Pressed on crusty sourdough boule for a tangy crunch, finished with fresh microgreens and toasted sesame seeds for a pop of texture and color. It's a street food reinvention that feels both nostalgic and cutting-edge.

Ingredients

Instructions

In a small bowl, whisk together Dijon mustard, mayonnaise, honey, smoked paprika, and black pepper until smooth. Set aside.
Slice the sourdough boule horizontally. Spread the honey-Dijon mayo generously on both the top and bottom halves.
Layer each roll bottom with 2 slices of Gruyère cheese, then pile on 1/4 of the shredded pork shoulder, 2 slices of smoked ham, and a generous line of quick-pickled cucumber ribbons.
Top with the other 2 slices of Gruyère cheese per sandwich. Place the roll tops on and gently press down.
Heat a large skillet or grill pan over medium heat. Brush the outsides of each sandwich with the softened vegan butter.
Place the sandwiches in the pan. Use a heavy skillet or sandwich press to press them down. Cook for 3-4 minutes per side, until the bread is golden brown and the cheese is melty.
Remove from heat, slice diagonally, and sprinkle with microgreens and toasted sesame seeds.
Serve hot with extra quick-pickles or a side of sweet potato chips. Enjoy the crunchy, melty, tangy modern Cuban experience!