Keto Tampa Cuban Sandwich

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Mojo-marinated pork shoulder slow-roasted and thinly sliced, layered with glazed ham, Genoa salami, Swiss cheese, pickles, and mustard on a Ketonia roll, pressed in butter until golden and melty.

Keto Tampa Cuban Sandwich

Print Recipe

Prep Time 30

Cook Time 4

Servings: 6 sandwiches

Calories: 560

Ingredients Equipment Method Notes

Ingredients

Rolls

157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
2 tbsp butter, softened
240 ml warm water 1 cup
1 tbsp instant yeast
1 tsp honey

Mojo Pork

2268 g boneless pork shoulder 5 lbs
240 ml Goya Mojo marinade 1 cup
4 bay leaves

Sandwich Assembly

113 g glazed ham, thinly sliced 4 oz
28 g Genoa salami with peppercorns, thinly sliced 1 oz, 3 to 4 slices
28 g Swiss cheese, thinly sliced 1 oz, 2 slices
1 tbsp yellow mustard
dill pickles to taste
softened butter for grilling

Equipment

1 Panini press

Method

Marinate pork shoulder in Goya mojo marinade with bay leaves in a zip-lock bag overnight.
Roast pork at 325°F for 3 to 4 hours until fork-tender. Let rest, then slice very thin.
Make rolls: prepare dough per directions. Divide into 6 oval-shaped rolls, rise 30 to 40 minutes, brush with egg wash, bake at 375°F for 15 to 18 minutes. Cool.
Slice rolls lengthwise. Layer ham, roast pork, salami, and Swiss cheese. Add pickles and mustard.
Butter a hot skillet or panini press and cook sandwiches until golden brown and melty on both sides, pressing down firmly. Serve immediately.

Notes

The mojo marinade is the key – Goya makes it easy. Pressing the sandwich hard is essential for the authentic Cuban experience. Nutrition is estimated per sandwich.