Stuffed Pork Sandwiches for Two

Stuffed Pork Sandwiches for Two

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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 2 servings

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Original recipe yields 2 servings
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  • 2 4-ounce boneless pork chops, ½ inch thick, trimmed
  • 1 thin slice Swiss cheese, (1 ounce), cut in half
  • 2 dill pickle sandwich slices
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1½ teaspoons canola oil
  • 2 whole-wheat hamburger buns, toasted
  • 1 teaspoon Dijon mustard
  • 2 slices tomato
  • 1 romaine lettuce leaf, cut in half


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  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 ⅛ 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 medium 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: 312 calories; 12 g fat(4 g sat); 4 g fiber; 25 g carbohydrates; 26 g protein; 31 mcg folate; 70 mg cholesterol; 5 g sugars; 852 IU vitamin A; 7 mg vitamin C; 189 mg calcium; 2 mg iron; 595 mg sodium; 478 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 3 lean meat, 1 fat

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