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Easy Cuban Chopped Grinder Sandwich

This fun and easy Cuban Chopped Grinder Sandwich takes everything you love about a classic Cuban—tangy pickles, savory ham and pork, melty Swiss, hint of mustard—and gives it a playful, deconstructed twist. It's a flavor explosion in every bite, perfect for a quick weeknight dinner, fun lunch, or feeding a hungry crowd.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Cuban-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Rolls
  • 4 Submarine rolls about 6-10 inches long, sliced most of the way through lengthwise
For the Garlic Butter Spread
  • Unsalted butter melted
  • Garlic freshly minced
  • Fresh parsley finely chopped
  • Kosher salt a little
For the Chopped Filling
  • Pre-cooked pulled pork
  • Sliced ham Deli ham works great
  • Dill pickles sliced in half lengthwise before chopping
  • Swiss cheese slices
  • 2 tbsp Yellow mustard

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Brush
  • Cutting Board
  • Large, sharp knife
  • Spatula

Method
 

  1. Step 1: Preheat your oven to low broil. Line a baking sheet with parchment paper.
  2. Step 2: Place the submarine rolls, sliced open like books, onto the lined baking sheet, cut side facing up.
  3. Step 3: In a small bowl, combine the melted butter, minced garlic, finely chopped parsley, and kosher salt. Stir well. Brush this mixture generously all over the cut surfaces of each roll. Pop the baking sheet into the preheated oven and toast for just 2-3 minutes, watching closely until lightly browned and fragrant. Carefully remove from the oven and set aside.
  4. Step 4: Grab your largest cutting board. Pile the pulled pork, sliced ham, dill pickles (halved lengthwise), and slices of Swiss cheese right there on the board. Use a large, sharp knife to finely dice everything together until it's a well-mixed mound.
  5. Step 5: Add the yellow mustard right on top of the chopped mixture. Use a spatula to give it a good stir until the mustard is fully incorporated and everything is combined.
  6. Step 6: Scoop about 1 cup of the chopped filling onto each toasted sandwich roll. Pile it high.
  7. Step 7: Your Cuban Chopped Grinder Sandwiches are ready to serve. Enjoy!

Notes

Substitutions & Additions: Swap Swiss cheese for provolone or mozzarella. Use cooked shredded chicken or leftover roast pork if you don't have pulled pork, but keep the ham. Add a pinch of cayenne pepper or finely diced pickled jalapeños for heat. Include finely diced onion or bell pepper for extra crunch. Drizzle with extra mustard, mayo, or Russian dressing before serving if desired. Other sturdy rolls or baguette pieces can be used instead of submarine rolls.
Tips for Success: Keep a close eye on the rolls under the broiler as they brown quickly. Use a large, sharp knife for easier and safer chopping. Aim for a relatively fine chop so the filling stays together. Avoid overfilling the rolls to prevent messiness. The chopped filling mixture can be made a day in advance and stored in the fridge.
Storage: Store leftover filling in an airtight container in the refrigerator for up to 3-4 days. Assembled sandwiches are best fresh but can be wrapped tightly and refrigerated (bread may soften). Gently warm leftover filling in a pan or microwave. Assembled sandwiches can be warmed in foil in a low oven or enjoyed cold.