Cuban Double Decker Sandwich
The Cuban sandwich has a long history of feeding hardworking folks in Florida with its perfect balance of roasted pork, ham, Swiss cheese, mustard, and pickles pressed into crusty bread. For me, it’s always been a comfort food that delivers both bold flavor and satisfying texture. This version takes that iconic sandwich and turns it up a notch. By using mini Take and Bake baguettes, you can bake them fresh at home and control just how crisp the crust gets. The twist here is in the filling: instead of a single layer, the pork, ham, and Swiss are stacked twice inside the sandwich, creating a hearty double decker that eats like a full meal. Griddling the meats before stacking not only reheats them but also adds a little caramelization, bringing out smoky depth in the pulled pork and savory richness in the ham. Pressed on the Traeger Flatrock, the result is crunchy, gooey, smoky, tangy, and everything you want from a Cuban—just bigger and bolder.
Super-Sized Cuban Double Decker Sandwiches
2 Sandwiches
10 minutes
25 minutes
640
American
Main Dish
What makes this Cuban sandwich stand apart is the way it layers abundance without losing balance. Doubling up on the pulled pork, ham, and Swiss means each bite hits with smoky depth, salty savoriness, and gooey richness in equal measure. Griddling the meats first sharpens those flavors, giving the pork caramelized edges and the ham a touch of sizzle that sets the stage for the melty cheese and tangy mustard. The pulled pork gets an extra boost from Revolution Barbecue North Carolina BBQ Rub, which adds a vinegar-chile brightness that wakes up the richness. Cooking the meats in a touch of lard keeps them moist and adds a subtle depth of flavor. Pressed between fresh-baked mini baguettes, the sandwich gets its final transformation on the griddle: golden crust on the outside, molten center on the inside. It is bold, indulgent, and designed for anyone who thinks a regular Cuban just is not enough.
Ingredients
- 2 mini Take and Bake baguettes (6 to 8 inches each)
- 2 cups leftover pulled pork
- 1 tablespoon Revolution Barbecue North Carolina BBQ Rub
- ½ pound thin-sliced deli ham
- 8 slices Swiss cheese
- 12 dill pickle slices
- 2 tablespoons yellow mustard
- 4 tablespoons unsalted butter, softened
- 1 tablespoon lard
Directions
- Bake the Bread: Bake the mini baguettes according to package instructions until golden brown. Let them cool slightly, then slice each baguette in half lengthwise.
- Griddle the Meats: Preheat the Traeger Flatrock or another griddle over medium heat. Add the lard to the hot surface. Once melted, add the pulled pork and sprinkle with Revolution Barbecue North Carolina BBQ Rub. Cook for 2 to 3 minutes until hot and lightly caramelized. Griddle the ham alongside until warmed and lightly browned. Remove from the griddle.
- Assemble the Sandwiches: Spread a thin layer of mustard on the bottom half of each baguette. Layer on pulled pork, ham, 2 slices of Swiss cheese, and 3 pickle slices. Repeat the layers a second time with pulled pork, ham, 2 more slices of Swiss, and 3 pickles. Top with the baguette lid and press down gently.
- Butter the Bread: Spread softened butter over the top and bottom of each sandwich.
- Press on the Griddle: Place the sandwiches on the griddle. Use a heavy skillet, grill press, or foil-wrapped brick to press them flat. Cook for 3 to 4 minutes per side until the bread is crisp and golden and the cheese is fully melted.
- Slice and Serve: Remove the sandwiches from the griddle and let rest for 2 minutes. Slice in half and serve hot.
