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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2009

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Recipe Summary

total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.

Nutrition Facts

312 calories; protein 26.3g 53% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 5g; fat 12.2g 19% DV; saturated fat 4.5g 22% DV; cholesterol 70.4mg 24% DV; vitamin a iu 852.4IU 17% DV; vitamin c 7mg 12% DV; folate 30.5mcg 8% DV; calcium 189.4mg 19% DV; iron 1.8mg 10% DV; magnesium 65.1mg 23% DV; potassium 477.6mg 13% DV; sodium 595.3mg 24% DV; thiamin 0.6mg 56% DV.