Get ready for the sandwich of summer. Grilled Cuban Sandwich Pockets start with delicious Rhodes dinner roll dough and are filled with juicy mojo pulled pork, salty ham, creamy swiss, lots of pickles and yellow mustard. Throw them on the grill for a few minutes and dinner is served.
This post is sponsored by Rhodes Bake-n-Serv. All thoughts and opinions are my own. For more information, please read my disclosure policy.
If you had to pick your favorite sandwich, what would it be? I’m going to pick a Cuban sandwich every single time. The combination is perfection. So naturally, I need to create my own version at home with a fun spin.
Using Rhodes bread dough makes these easy to make and super flavorful.
Ingredients for Grilled Cuban Sandwich Pockets
This recipe includes a bit more ingredients than our usual Rhodes recipes but I promise these are just as simple to make. Here’s what you are going to need:
Rhodes dinner rolls: Grab a bag of Rhodes rolls from the freezer section of your grocery store. They make for such easy accompaniment to dinners or a fun way to create new recipes using the dough.
Pork loin: We’re making a simple mojo pulled pork in the slow cooker for the Cuban sandwich pockets. It’s super simple and packed with flavor.
Olive oil
Orange
Lime
Garlic
Dried oregano
Cumin
Salt and pepper
Deli ham: I like to use a shaved smoked ham for this recipe. The smokiness and saltiness of the ham pairs nicely with the rest of the ingredients.
Swiss cheese
Yellow mustard
Dill pickles
Make the Mojo Pulled Pork
The pork is super simple to make in the slow cooker. But first, you need to marinate the pork. I like to marinate it overnight for the most flavor but if you don’t have that much time, a few hours will do the trick.
Combine the olive oil, zest and juice of one orange, juice of one lime, garlic, organo, cumin, salt and pepper. Add the pork loin and marinate.
When you’re ready to cook the pork, throw the pork and all the marinade in your slow cooker. Cook on high for three to four hours. Once it is tender, pull apart with two forks and toss with the juices in the slow cooker.
While the pork is in the slow cooker, rise the rolls according to the package directions. They should both be done around the same time. If the rolls have risen fully before the pork is ready, place them in the refrigerator to slow the rise. Pull them out when you are ready to assemble.
Assemble the Cuban Sandwich Pockets
Preheat your grill to 400 degrees.
Roll out two rolls into circles about 1/4-inch thick. Spread mustard on both rolls.
One one roll, add some pulled pork, two slices of ham, a couple pickle slices and 1/2 slice of swiss cheese. Add the second dough circle, mustard side on the inside of the pocket and pinch the edges to seal the two together.
Set aside and proceed with the remaining ingredients.
Time to Grill the Grilled Cuban Sandwich Pockets
Brush both sides of the Cuban pockets lightly with olive oil. Place directly on grill grates.
Grill pockets for 5 minutes per side. This will cook the dough fully as well as melt the swiss cheese to gooey perfection. Serve right away.
Best Way to Reheat Leftovers
If you happen to have leftovers, I’ve found the best way to reheat them is in the air fryer. Cook at 375 degrees for four to five minutes.
This will get everything nice and hot while crisping the dough back up.
More Grilled Rhodes Recipes
This post has been sponsored by Rhodes Bake-n-Serv. All thoughts and opinions are 100% my own.
Grilled Cuban Sandwich Pockets
Ingredients
- 1 pound pork loin
- 1/4 cup olive oil
- 1 large orange, zested and juiced
- 1 lime, juiced
- 4 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 Rhodes dinner rolls, frozen
- 6 Tablespoons yellow mustard
- 24 slices smoked deli ham
- dill pickles
- 6 slices Swiss cheese
Instructions
- In a ziplock bag or container with a lid, combine olive oil, orange zest, orange juice, lime juice, chopped garlic, oregano, cumin, salt and pepper. Add the pork loin. Marinate 4 hours to overnight.
- Add pork and the marinade to a slow cooker. Cook on high for three to four hours, until the pork easily pulls apart.
- While the pork is cooking, rise the rolls according to package directions. If they rise before the pork is done, place them in the refrigerator until you're ready to use them.
- Once pork is ready, pull it apart with two fork and toss in the remaining liquid. Leave in slow cooker to keep warm.
- Preheat grill to 400 degrees F. Roll out two rolls into thin circles, abut 1/4-inch thick. Brush both with 1/2 tablespoon of mustard. One one dough circle, add a layer of pulled pork then top with two slices of deli ham, a few pickles and 1/2 a slice of swiss cheese. Add the second dough round with the mustard side onto the cheese. Pinch the edges together. Set aside and repeat with remaining ingredients.
- Brush both sides of the pockets lightly with olive oil. Place directly on the grill. Cook for 5 minutes per side. Enjoy right away.
