Name: Cuban Chopped Grinder Sandwich Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Cuban
Ingredients: 4 submarine rolls, 6-10 inches each, sliced in half lengthwise most of the way through. (Try to not slice all the way through.); ½ cup (1 stick / 113 g) unsalted butter, melted; 2 tablespoons garlic, minced; 2 tablespoons fresh parsley, finely chopped; 2 teaspoons kosher salt; 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

Jump to Recipe

If you’re ready to make sandwich history in your kitchen, the Cuban Chopped Grinder Sandwich is here to steal the show! This vibrantly flavorful twist on a classic Cuban sandwich overflows with tender pulled pork, salty ham, tangy pickles, and melty Swiss cheese, all mixed into a chopped medley and stuffed into garlicky, buttered rolls. With every hearty, zesty bite, you’ll taste why this is about to become your new favorite go-to lunch or crowd-pleasing dinner.

Ingredients You’ll Need

Cuban Chopped Grinder Sandwich Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Cuban Chopped Grinder Sandwich starts with simple, fresh ingredients. Each one plays a starring role: from the rich butter spread to the classic fillings, every layer adds its own color, crunch, or kick of flavor. Gather these pantry staples and deli gems, and you’re on your way to sandwich bliss.

Submarine rolls: Choose soft-yet-sturdy rolls, 6–10 inches each, sliced lengthwise but kept hinged for the perfect grinder base.
Unsalted butter: Melting a stick (½ cup) of butter ensures your bread toasts up with a golden, flavorful crust and rich aroma.
Garlic, minced: Two tablespoons bring a robust depth and that irresistible garlicky kick to the butter spread.
Fresh parsley, chopped: For brightness and a pop of color—don’t skip it, as it freshens up the flavor.
Kosher salt: Just two teaspoons to bring out all the flavors and keep the sandwich perfectly seasoned.
Pulled pork (pre-cooked): The star protein, offering juicy, savory bite-sized pieces that make this sandwich extra hearty.
Sliced ham: Half a pound adds a tender, salty layer and classic Cuban flavor.
Dill pickles, sliced lengthwise: For tang, crunch, and that signature Cuban sandwich zing.
Swiss cheese slices: Four slices melt beautifully and mingle with the meat for creamy goodness.
Yellow mustard: Just two tablespoons deliver bold, zesty sharpness to balance all the richness.

How to Make Cuban Chopped Grinder Sandwich

Step 1: Prep the Rolls

Start by preheating your oven to a low broil and lining a baking sheet with parchment paper for easy cleanup. Place your submarine rolls on the baking sheet, sliced almost all the way through but still connected, cut side up. Keeping them attached helps lock in all the glorious fillings and achieve that indulgent grinder effect.

Step 2: Make the Garlicky Butter Spread

In a small bowl, stir together the melted butter, minced garlic, parsley, and kosher salt. With a pastry brush (or the back of a spoon), slather the mixture generously onto the cut faces of each roll. This buttery, herby layer guarantees golden, crisp edges and infuses your bread with aromatic flavor.

Step 3: Toast the Rolls

Slide the buttered rolls into your oven and broil for 2–3 minutes, keeping a close eye as they can brown quickly. You’re aiming for just-toasted edges with a golden, slightly crunchy finish that will stand up to hearty fillings. Remove them once they look beautifully crisp.

Step 4: Chop and Mix the Filling

Pile your pre-cooked pulled pork, sliced ham, sliced pickles, and Swiss cheese onto a large cutting board. Grab a large, sharp knife and chop everything together into a fine, chunky blend—it should resemble a hearty chopped salad with plenty of texture. Drizzle on the mustard, then use a spatula to mix until everything is evenly coated and sticking together. This is the heart of your Cuban Chopped Grinder Sandwich!

Step 5: Assemble and Serve

Scoop about a cup of the chopped filling onto each toasted roll, pressing it in so every bite is loaded with flavor. Serve immediately while the cheese is still soft and the bread is warm and crispy. Prepare for happy faces and zero leftovers!

How to Serve Cuban Chopped Grinder Sandwich

Garnishes

A sprinkle of fresh parsley or an extra slather of yellow mustard across the top amps up both the visual appeal and taste. You can also add a few extra pickle slices or even a drizzle of hot sauce for those who love a bit of heat. These touches keep things bright and poppy—exactly what the Cuban Chopped Grinder Sandwich deserves.

Side Dishes

Pair your sandwich with chips, classic French fries, or crisp plantain chips for a fun Cuban-inspired twist. For something lighter, a tangy slaw or a citrusy black bean salad balances the sandwich’s richness without overpowering the flavors. Any crunchy, refreshing side will make this meal sing!

Creative Ways to Present

Serve Cuban Chopped Grinder Sandwiches on a big platter, family-style, for parties—just cut each roll into halves or thirds so everyone can grab a piece. Pack them up for a picnic, or wrap them in parchment for a grab-and-go lunch that’ll be the envy of your coworkers. If you want to impress, pile the filling onto toasted mini slider rolls for an epic party appetizer.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Cuban Chopped Grinder Sandwich filling, simply store it in an airtight container in the fridge for up to 3 days. For best results, keep the filling and bread separate until you’re ready to serve again, so the bread stays deliciously crisp.

Freezing

While the assembled sandwiches don’t freeze well, you can freeze the chopped meat and cheese filling itself for up to 2 months. Let it cool completely, seal it tightly, and thaw overnight in the refrigerator when you’re ready for another round. This makes it super easy to whip up a fresh sandwich in minutes.

Reheating

To reheat, simply spread the filling onto fresh or leftover toasted rolls and warm them in a 350°F oven for 5–7 minutes. If you like the filling hot and melty, you can microwave it for a minute or heat it gently on the stovetop before assembling. Either way, you’ll keep everything gooey, juicy, and utterly satisfying.

FAQs

Can I use a different bread for the Cuban Chopped Grinder Sandwich?

Absolutely! While sub rolls are ideal for their sturdiness and chew, any crusty, substantial bread—like ciabatta or bolillo—works well. Just be sure it can hold all the saucy, chopped fillings without falling apart.

Is it possible to make this sandwich vegetarian?

Yes! Swap the pulled pork and ham for roasted mushrooms, smoked tempeh, or even jackfruit for a plant-based spin. Keep the mustard, pickles, and Swiss cheese to maintain that signature Cuban Chopped Grinder Sandwich flavor.

What’s the best way to chop the fillings evenly?

A large chef’s knife is your friend here. Start by stacking the meats, pickles, and cheese, then chop crosswise and lengthwise until everything is evenly sized. Mixing in the mustard when you’re done helps everything combine and stick together perfectly.

Can I make the butter spread in advance?

Definitely! Prepare the garlic butter up to a day ahead and store it covered in the fridge. Just let it come to room temperature before spreading on your rolls so it’s easy to work with.

How spicy is the Cuban Chopped Grinder Sandwich?

By default, it’s not spicy—just tangy and savory. If you love heat, feel free to add sliced jalapeños, a dash of hot sauce, or spicy mustard to the filling for a custom kick.

Final Thoughts

If you’re searching for something bold yet super easy to put together, you really can’t go wrong with the Cuban Chopped Grinder Sandwich. It’s classic comfort and Cuban flair in every bite, whether for a party or a weeknight treat. Give it a try, share it with friends, and get ready for rave reviews!