In a large bowl, mix the pork slices with La Lechonera Mojo Criollo marinade. Cover and refrigerate for at least 2 hours, or overnight.
After marinating, preheat the oven to 350°F.
Heat a skillet over medium-high heat. Add the marinated pork slices and cook until browned and cooked through, about 5-7 minutes.
Slice the bread rolls in half lengthwise. On the bottom half of each roll, add a slice of Swiss cheese, 2 slices of ham, and some cooked pork. Top with sliced dill pickles and a drizzle of yellow mustard. Cover with the top half of the roll.
Wrap each sandwich tightly in aluminum foil and bake in the preheated oven for 10-15 minutes, until the cheese is melted and the bread is warm.
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Cuban Mojo Sandwich by La Lechonera
By Terrie Lewis | January 09, 2024
Ingredients
1 pound pork shoulder, cut into thin slices
1/2 cup La Lechonera Mojo Criollo marinade
4 Medianoche or Brioche bread rolls
8 slices of ham
4 slices of Swiss cheese
Dill pickles, sliced
Yellow mustard
Instructions
In a large bowl, mix the pork slices with La Lechonera Mojo Criollo marinade. Cover and refrigerate for at least 2 hours, or overnight.
After marinating, preheat the oven to 350°F.
Heat a skillet over medium-high heat. Add the marinated pork slices and cook until browned and cooked through, about 5-7 minutes.
Slice the bread rolls in half lengthwise. On the bottom half of each roll, add a slice of Swiss cheese, 2 slices of ham, and some cooked pork. Top with sliced dill pickles and a drizzle of yellow mustard. Cover with the top half of the roll.
Wrap each sandwich tightly in aluminum foil and bake in the preheated oven for 10-15 minutes, until the cheese is melted and the bread is warm.
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