Stuffed Pork Sandwiches for Two

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

Used by permission. (c) Eating Well, Inc.

Stuffed Pork Sandwiches for Two

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    2 4-ounce boneless pork chops, 1/2 inch thick, trimmed 1 1/2 teaspoons canola oil
    1 thin slice Swiss cheese, (1 ounce), cut in half 2 whole-wheat hamburger buns, toasted
    2 dill pickle sandwich slices 1 teaspoon Dijon mustard
    1/8 teaspoon salt 2 slices tomato
    1/8 teaspoon freshly ground pepper 1 romaine lettuce leaf, cut in half

    directions

    Prep: 30 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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 1/8 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.

    nutritional information

    Calories:
    332
    Fiber:
    4 g
    Fat:
    13 g
    Saturated Fat:
    5 g
    Carbohydrates:
    25 g
    Protein:
    29 g
    Sodium:
    612 mg
    Monounsaturated Fat:
    4 g
    Exchanges:
    1 1/2 starch, 3 lean meat, 1 fat
    Cholesterol:
    79 g
    Carbohydrate Servings:
    1 1/2
    Potassium:
    510 mg
    Nutrition Bonus:
    Calcium (19% daily value), Magnesium (16% dv), Potassium (15% dv).
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving