One of my favorite recipes I have ever made is Big Mac Stuffing, but since then, I haven’t turned any other sandwiches into stuffing! I decided to fix that this year by mashing up a cubano with stuffing. Roasted pork, ham, pickles, and mustard, all mixed together with bread in a hearty casserole. It’s time to get weird with Thanksgiving this year. Embrace it.
Swiss, pickles, pork, and ham. For the pork, I marinated some thin slices of pork loin in a quick mojo marinade and pan fried it for a minute per side.
I used buns for the bread cause this is based on a sandwich after all. If you can get actual Cuban bread, I would use that instead.
I tossed it all together along with some roasted garlic broth, mustard, and an egg.
Roast about 45 minutes until crispy and cooked through but not dried out.
Cubano Sandwich Stuffing
- 6 rolls or buns cut into cubes
- 1/4 pound thin sliced pork loin
- 1 orange juice of
- 2 tablespoons olive oil
- 3 cloves garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin
- 1/4 teaspoon clove
- salt and pepper
- 4 ounces sliced ham diced
- 3 large pickle spears diced
- 4 slices swiss cheese diced
- 2 cups stock of your choice
- 1 egg
- 2 tablespoons yellow mustard
- Toast the bread on a large sheet pan at 300 until dried out and lightly brown
- Mix the pork in a large bowl with the orange juice, olive oil, garlic, oregano, cumin, clove, salt, and pepper. Cover and allow to marinate for about an hour on the counter.
- Sear on high heat for about a minute on both sides. Remove from pan. Chop.
- Stir the bread with the meats, pickles, and cheese. In a measuring cup, whisk together the stock, egg, and mustard. Pour the stock mixture over the beard mixture. (I used a roasted garlic stock, but you can use whatever you have around)
- Turn the oven up to 350. Pour the bread mix into a baking dish. Bake about 45 minutes until crispy on top and cooked through.