Pan con Lechon (Roast Pork Sandwich)


1 loaf Cuban, French or Italian bread (cut in half)

½ lb thinly sliced or shredded roast pork

1 medium onion (Thinly sliced)

2 tbsp butter

2 tbsp mojo (cuban sauce) Click here for mojo recipe.


Slice bread loaf lengthwise. Spread butter on both halves. Roast pork  sandwich is served warm; if pork has cool down, heat it up a little using a skillet or frying pan with very little oil. Start adding the sliced pork to the bread and then add the sliced onions. Finally, sprinkle with mojo.

If desired you may brush the outside of the sandwich with butter and cook it on a skillet over medium heat, pressing down each side at a time with a spatula. You may also use a flat-plates sandwich press.

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