Stuffed Pork Sandwich

Stuffed Pork Sandwich

6 Reviews
From: EatingWell Magazine, January/February 2009

The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. Serve with vinegary coleslaw.

Ingredients 4 servings

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  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
  • 2 thin slices Swiss cheese, (1 ounce each), cut in half
  • 4 dill pickle sandwich slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 4 whole-wheat hamburger buns, toasted
  • 2 teaspoons Dijon mustard
  • 4 slices tomato
  • 2 romaine lettuce leaves, cut in half

Preparation

  • Active

  • Ready In

  1. Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.
  2. Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.
  3. Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.
  4. To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.

Nutrition information

  • Per serving: 333 calories; 15 g fat(5 g sat); 4 g fiber; 25 g carbohydrates; 26 g protein; 31 mcg folate; 70 mg cholesterol; 5 g sugars; 3 g added sugars; 897 IU vitamin A; 8 mg vitamin C; 190 mg calcium; 2 mg iron; 596 mg sodium; 490 mg potassium
  • Nutrition Bonus: Calcium (19% daily value), Magnesium (16% dv), Potassium (15% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 3 lean meat, 1 fat

Reviews 6

September 25, 2016
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By: Dale Rapier
Quick, simple and healthy. My family including my pickiest eater, loved these. Will be making these again!
September 16, 2016
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By: Dawn
My family really enjoyed this recipe. My husband said it is definitely a keeper. It was easy to make and easy to clean up. The only difference I will make in the future is to use a whole slice of cheese in each. We could just barely taste it with a half slice.
August 10, 2011
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By: Jody
Awesome Sandwich Awesome sandwich! My husband is Latino and we love Cubano sandwiches. This sandwich had great flavor and I spiced it up a little bit by adding peppers. I will definately be making these again.
May 13, 2011
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By: JG
Delicious, healthy imitation of a Cuban sandwich! These sandwiches were pretty good! My spouse, who supposedly dislikes pork, said these were great and would totally eat them again! They were also good as leftovers for lunch the next day! And the fact that the pork was folded over and stuffed made the sandwich seem so much more meaty than it actually was! Pros: Easy to make
June 15, 2010
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By: EatingWell User
I was pleasantly surprised with this sandwich. It was easy to make, took less than the 30 min. stated on the recipe. I used my cuisinart grill press - next time I will wait to add the cheese, it made a mess while the pork cooked. Had to add another slice to the finished sandwich. This is a definite favorite & keeper.
March 08, 2010
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By: EatingWell User
I wasn't sure what I was going to think about this recipe, but I am happy to report it was GOOD!! Tasted just like a Cuban sandwich with the roasted pork. It was a neat mix of flavors and textures. Will put this in the rotation for sure!