This pulled pork and ham sandwich is inspired by the Cuban, but with a few barbecue twists. It maintains the mustard, pickles, and Swiss cheese but swaps the roast pork for pulled pork. It is essentially a ham and cheese sandwich but with so much more flavor and texture.
This version is cooked in a mock panini press using two skillets, but can also simply be fried in a skillet or on a flat top grill. It can also be toasted on a grill or cooked in a camp oven, closed grill, or even grilled over a campfire. No matter how you cook it, it is sure to be delicious.
The sandwich can be modified even more by swapping up the cheese. You can use fancy Manchego or simply sliced cheddar. Alternate pickled items or alternate meats (roasted or smoked) can also be an interesting swap. Try pickled jalapeno peppers for some heat, or smoked turkey for a swine-free sandwich.
Pulled Pork and Ham Sandwich Recipe
Ingredients
- 1 French bread roll
- yellow mustard to taste
- 2 slices Swiss cheese
- 1/2 cup pulled pork
- 2 slices ham
- 1/4 cup sliced pickles
- 2 tablespoons butter
Equipment
- Gateway Drum Smoker or similar smoker/grill
- skillet
Directions
- Preheat the smoker to a hot grilling temperature of about 300 degrees F (150 degrees C).
- Cut the French bread roll in half. Spread each side with a thin layer of mustard.
- Top the mustard with slices of Swiss cheese. On one side add the ham and pulled pork. On the other side add the sliced pickles.
- Close the sandwich and push it down to flatten and help hold it together. Butter both the top and bottom generously.
- Heat a skillet in the preheated smoker to moderate heat.
- Add the sandwich to the preheated skillet then place a second skillet on top to compress while cooking. When the bread is browned on the bottom turn and cook the other side until also brown. By this time the contents should be heated through and the cheese melted.
- Cut in half to serve. Serve hot.
Nutritional Information
BBQ Smoked
BBQ Pulled Pork
BBQ Griddle
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BBQ Griddle
