Grilled Cuban Sandwich Recipe

Grilled Cuban Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Servings: 1

If you haven’t tried a Cuban Sandwich (Cubano) yet, you’re in for a treat. The combination of savory ham, tender pork, melty Swiss cheese, tangy pickles, and zesty mustard is pure magic in every bite—and it’s no wonder this sandwich has been a family favorite in our house for years.

While Cuban sandwiches have a few regional variations, the essentials stay the same: ham, roasted pork, Swiss cheese, pickles, and mustard, layered up and cooked until hot, crisp, and melty.

Our twist
We swapped traditional yellow mustard for Cherchies® Award-Winning Hot Banana Pepper Mustard or Cherchies® Champagne Mustard for an extra flavor kick. And instead of classic Cuban bread, we used sliced sourdough, then grilled the sandwiches in a panini press until golden and irresistible.

Traditionally, Cubanos are cooked on a flat skillet or griddle and pressed until crisp. If you don’t have a panini press, no worries—use a skillet and press the sandwich down with a heavy pan for that classic texture.

If you’re switching up the bread, a long, soft loaf—Italian, French, or even Puerto Rican bread—works beautifully, too.

Tip: No Cuban bread? No problem.
Traditional Cuban bread can be tricky to find. If you don’t have access to a Hispanic bakery, Puerto Rican bread from BJ’s Warehouse is a great substitute. Any long, soft white bread will do the job!

The result? A Cubano that’s lip-smackingly delicious from the first bite to the last.

Ready to make your own gourmet Cuban sandwich at home? Try it out and tell us your favorite twist in the comments below!

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“ Cherchies® Champagne Mustard- This is truly one of the finest mustards we have ever used. We’ve enjoyed it for more than 20 years!” – Jane

“ Cherchies® Hot Banana Pepper Mustard- Crazy delicious mustard! Once you try it you will be hooked!”- Brigitte

Ingredients (This recipe is for a single serving)

• 2 slices sourdough bread (one for an extra-large loaf)

• 2 heaping Tablespoons (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick (more or less depending on taste)

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard (more or less depending on taste)

• 2 slices of Swiss cheese

• Slices of your favorite ham

• 1/2 cup (or more, depending on hunger level) of our tasty pulled pork recipe

• 2-3 sliced dill pickles (we tested with store-bought sandwich slicers)

• 2 Tablespoons (Tbsp.) softened butter

Preparation

Combine the mustards and spread the mixture on both slices of bread.

On one slice, layer the pickles over the mustard.

Add Swiss cheese to both slices. On the slice with the pickles, pile on the pulled pork and ham (add as much as you like—this sandwich is very flexible). Top with the second slice of bread to close the sandwich.

Butter the outside of the sandwich on both sides. Heat a panini press or a skillet over medium heat. Grill/press the sandwich until the bread is golden and crisp and the cheese is melted.

Enjoy!

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Strips of Roasted Pork Recipe

Strips of Roasted Pork Recipe

Prep Time:  10 minutes (Plus marinade overnight)

Cook Time:  1 1/2 hours

Difficulty: Easy

Serves: 6-8

Ingredients

• 1⁄2 cup Cherchies® Brush 'n Broil Sauce

• 1/4 cup bourbon

• 3 TBSP. Honey

• 3 lbs. pork tenderloin

Preparation
Combine the first three ingredients, then pour over the pork tenderloin in a shallow glass dish. Cover and refrigerate meat overnight, turning at least once.

Place meat in a shallow dish or on a rack, and bake at 300° for about 1 1/2 hours, occasionally basting with the marinade. 

Allow meat to cool, then cut into thin slices about / an inch thick. Cut slices into strips and arrange them on a bed of lettuce.  You can also serve this as an appetizer with toothpicks.

Mini Salmon Cakes Recipe

Mini Salmon Cakes Recipe

Looking for an easy recipe that feels a little special? These Mini Salmon Cakes are just the thing. They’re tender on the inside, lightly golden on the outside, and full of bright, savory flavor. Whether you’re planning a casual lunch, setting out appetizers for guests, or stocking the freezer with something delicious for later, this is one of those recipes you’ll be glad to have on hand.

Made with salmon, onion, pepper, parsley, breadcrumbs, and a blend of Dijon mustard and Cherchies® Champagne Mustard, these mini salmon cakes come together with simple ingredients and big flavor. They’re finished with a creamy Lime Aioli made with garlic, fresh lime juice, and Cherchies® Chardonnay Lime & Cilantro Seasoning for a bright, zesty finish that pairs perfectly with the salmon.

One of the best things about this recipe is its flexibility. You can make it with fresh salmon fillet or canned salmon, prep the cakes ahead of time, freeze them for later, and bake or air fry them when you’re ready to serve. They’re easy enough for a weeknight and just right for entertaining too.

However you serve them, these Mini Salmon Cakes with Lime Aioli are an easy, flavorful recipe to keep on repeat. Thanks for stopping by! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using our favorite Cherchies® gourmet products.

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Salmon Cake Ingredients

• 2 lb fresh salmon fillet (or use canned wild-caught salmon, drained and flaked)

• 1 Tablespoon olive oil

• ¼ cup finely chopped red or green bell pepper (optional — for added crunch & color)

• 1 small onion, finely diced

• 2–3 TBSP chopped fresh parsley

• 1 large egg (or 2 egg whites), beaten

• 3 TBSP mayonnaise or Greek yogurt (*See Note)

• 2 Tablespoons Dijon mustard

• 2 Tablespoons Cherchies® Champagne Mustard

• ⅔ cup breadcrumbs (*See Note)

• 2 Tablespoons lime juice (plus zest, if you like more limey brightness)

• ½ tsp smoked paprika

• Salt and freshly cracked black pepper, to taste

• Olive oil (if pan-frying) or simply a parchment-lined baking sheet (if baking)

Spicy Lime Aioli Ingredients

• ½ cup Mayo (Greek yogurt. *See dairy-free option in notes)

• 1–2 TBSP fresh lime juice (adjust to taste)

• 1 clove of garlic, finely minced

• 1/4 tsp. Cherchies® Chardonnay Lime & Cilantro Seasoning

• Pepper to taste

Preparation

Preheat oven to 400°F (or heat a skillet with a bit of olive oil if frying). If using fresh salmon: bake until cooked, then flake. If using canned, drain and flake. Allow salmon to cool.

While the salmon cooks, sauté the onion and green pepper in a skillet over medium heat until the onion is translucent and the peppers are softened. Remove from heat and cool. (Forgot to photograph the onions and peppers this time. Sometimes we omit the peppers based on what we have at the moment.)

In a large bowl, combine flaked salmon, cooled onion and peppers, parsley, breadcrumbs, mayo, mustard, egg, lime juice & zest, paprika, salt, and pepper. Mix gently but thoroughly — you want a cohesive mixture that holds together when pressed.

Form into small balls (or mini-cakes), about 1 inch wide. (If mixture feels too loose, chill for 15–20 min or add a bit more binder (bread crumbs/almond flour). We used a small cookie dough scooper to keep the cake size uniform and then rolled them into balls. Bake on a parchment-lined sheet for 15–20 min until golden and firm.

Meanwhile, whisk together the dip ingredients (mayo, lime juice, garlic, Cherchies® Chardonnay Lime & Cilantro Seasoning, pepper).

Serve the salmon cakes warm with the spicy lime aioli on the side, and lime (or lemon) wedges for extra brightness.

Enjoy!

Why You’ll Love These Mini Salmon Cakes

These mini salmon cakes are:

• easy to make ahead

• freezer-friendly

• perfect for appetizers or light meals

• easy to make gluten-free or lower-carb

• delicious baked or air-fried

The combination of Cherchies® Champagne Mustard in the salmon cakes and Cherchies® Chardonnay Lime & Cilantro Seasoning in the aioli adds just the right balance of tangy, fresh flavor without overpowering the salmon.

Serving Ideas

Serve these Mini Salmon Cakes warm with the Lime Aioli on the side for dipping, or pair them with a simple salad, rice, or roasted vegetables for an easy meal. They also make a great addition to a brunch spread, lunch board, quinoa bowl, or party table.

*A Few Helpful Notes

• Fresh salmon works beautifully in this recipe, but canned salmon is a great shortcut if you need one. If using canned salmon, simply drain it well and skip the first baking step.

• For a gluten-free or lower-carb option, swap the breadcrumbs for almond meal. And if you like to plan ahead, these mini salmon cakes freeze well, making them a convenient option for busy days or last-minute entertaining.

• For a dairy-free option, substitute the Greek Yogurt for dairy-free yogurt.

• Substitute lemon juice for the lime juice if you prefer. We often substitute lemons for limes, depending on what we have on hand.

• If using an air fryer, cook the cakes at 400 for 8-10 minutes or until golden brown.

Adapted From Taste and See

Cooking Tip: How to Make Homemade Stock

Cooking Tip: How To Make Homemade Stock

In my opinion, homemade is always best—and stock is no exception. There’s something amazing about having a flavorful, full-bodied homemade stock on hand. It adds richness to so many dishes, whether it’s gravy or sauces, flavoring for rice or potatoes, a braising liquid for meats, or the perfect way to deglaze a roasting pan.

Our family typically has roast chicken at least once every week or two, so I’m almost always left with bones. Instead of tossing them, I freeze them and turn them into stock about once a month—so I always have it ready when a recipe calls for it. And while chicken is what I make most often, the same idea applies to beef, pork, seafood, or even vegetables, depending on what you’re cooking.

Broth vs. Stock (quick clarification)

The main difference is simple:

• Broth is made from meat + vegetables and tends to be thinner.

• Stock is made from bones. When collagen-rich bones simmer, they release gelatin, giving stock more body (it often thickens or gels when chilled).

So if you simmer roasted chicken bones with aromatics for a couple of hours and strain them, you’ve made stock—even if you freeze it before you notice whether it solidifies.

What TO save for stock

I keep two freezer bags going:

• Bones (chicken most often, but beef bones, pork bones, and seafood shells work too)

• Veg scraps: carrot ends/peels, celery ends/leaves, onion ends and skins. (Simply use fresh veggies if you do not have a bag in the freezer.)

How TO make it

Making stock is simple—there are lots of variations, but the basics are always the same.

• Grab a large stockpot or Dutch oven and fill it about 2/3 full with water.

• Add your bones (or shells) and scrap veggies (or fresh onion, carrot, celery).

• For extra flavor, I like to add:

  • 2 bay leaves

  • a few sprigs of thyme and rosemary

  • a couple of cloves of garlic

  • peppercorns

• Bring it to a gentle simmer and cook for several hours. This will draw out the collagen from the bones.

• Strain out the solids, cool, and portion. (Remove any fat that forms at the top after cooling)

I usually don’t add salt, because I don’t know what my next use will be—and I’d rather season the final dish.

Roast or not?

Some people simmer bones as-is. I prefer to roast the bones first because it adds a deeper, richer flavor. I’m also tempted to try roasting the veggies with the bones next time—always experimenting.

Freezing tip

Takeout containers are perfect for freezing stock—they stack neatly and fit well in the freezer. I like to make a big batch so I can freeze several containers at once and be set for weeks.

THE “BACKBONE” OF GOOD COOKING

Homemade stock quietly improves everything. It’s the base layer that makes food taste fuller and more cohesive—like the difference between “this is good” and “what did you put in this?!”

Use it for:

• Soups and stews

• Pan sauces and gravies

• Rice, quinoa, couscous

• Mashed potatoes

• Braising meats

• Deglazing a roasting pan

• Adding richness to leftovers that need help

Store-bought stock is fine, but in my opinion, homemade really is best—and it’s one of those small kitchen habits that pays you back again and again. Plus, while it simmers, it makes the whole kitchen smell incredible: cozy, savory, and like something wonderful is on the way. So the next time you roast a chicken, make bone-in meat, or even peel shrimp, don’t toss the bones and shells. Save them, simmer them with your veggie scraps, strain, and stash that liquid gold in the freezer. Future you—standing over a pot of soup, a pan sauce, or a batch of rice—will be very grateful you did.

Thanks for stopping by:) Comment below if you have made homemade stock. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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