Cubano Sandwich Stuffing

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

Instructions

  1. Toast the bread on a large sheet pan at 300 until dried out and lightly brown
  2. 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.
  3. Sear on high heat for about a minute on both sides. Remove from pan. Chop.
  4. 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)
  5. 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.