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Simon De l'est
by Simon De l'est

Cuban Sandwich


Wet Rub


  1. Preheat your grill for indirect;
  2. In a blender, place all the Wet Rub ingredients and blend until it forms a semi liquid paste; Pour the wet rub over the pork loin roast and rub all sides;
  3. Place the roast on the grill for indirect and close the lid; Cooking time is about 1h30 to 2hoo or until the internal temperature of the roast reaches 145°F on an instant read thermometer;
  4. Once the pork roast have reached is internal targeted temperature, place over direct heat and sear for 2 minutes per side; Take the roast out of the grill then cut the meat into ⅛ to ¼” thick slices.
  5. To prepare the sandwiches, split half a bread then layer with butter, mustard, salami, ham, pork roast, swiss cheese and pickles;
  6. (Optional) place an empty cast iron skillet on the grill over high heat and wait for the skillet to heat; Squeeze each sandwiches between the skillet and the hot grate for 30 sec for the bread to toast.

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