A Cuban sandwich and a croissant have no business tasting this good together, but I couldn't stop thinking about it once I tried it. Instead of pressed Cuban bread, I'm building this one on a buttery croissant, same smoky pulled pork, same salty ham and Swiss, same tangy mustard and pickles, just with a flakier, richer bite underneath it all.
What You'll Love
- A Cuban sandwich shortcut with real depth. Building on croissants instead of pressed Cuban bread cuts prep time way down without losing the classic pork, ham, Swiss, mustard, and pickle combo.
- Bright mojo sauce cuts through the richness. A citrusy, garlicky mojo poured over the warming pulled pork balances out the butter, cheese, and ham so the sandwich doesn't eat heavy.
- Built-in use for your leftover pulled pork. This is a perfect next-day recipe if you've got Salt & Pepper Pulled Pork left over from a weekend smoke.
- One seasoning blend ties it all together. Lane's BBQ Cubano Seasoning goes straight onto the pork on the griddle, so the whole sandwich tastes intentional instead of like a pile of parts.
- Griddle-pressed for real crunch. Butter on both sides and a hard press gets you a genuinely crispy, golden exterior in under 20 minutes.
- Weeknight-fast. Ten minutes of prep and twenty on the griddle means this is realistic for a weeknight, not just a weekend project.
Cuban Pulled Pork Croissant Sandwich
Tom jackson
Rated 5.0 stars by 1 users
Category
Sandwiches
Cuisine
Cuban
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
1030
This Cubano Croissant takes everything you love about a classic Cuban sandwich (smoky pulled pork, salty ham, melty Swiss, tangy mustard and pickles) and builds it on a buttery croissant for a flakier, richer bite. Leftover Salt & Pepper Pulled Pork gets seasoned with Lane's BBQ Cubano Seasoning and warmed on a hot cast iron griddle over the Yoder YS640s. It's basted in a bright, garlicky mojo sauce made with fresh orange and lime juice, then layered with ham and Swiss. Each croissant is spread with Kozlik's Market Mustard, topped with Holmes Made Dad's Spicy Garlic Dill Pickles, and pressed flat in melted butter until it's golden and crispy on both sides. With 10 minutes of prep and 20 on the griddle, it's a quick weeknight way to turn weekend leftovers into a whole new meal, and it works just as well on a stovetop griddle or cast iron skillet indoors.
Ingredients
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1/3 cup olive oil
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6 cloves garlic, minced
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1/2 cup orange juice, fresh squeezed
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1/4 cup lime juice, fresh squeezed
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1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
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1 teaspoon ground cumin
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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3 cups Salt & Pepper
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Lane's BBQ Cubano Seasoning, for the pork
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Mojo sauce (above), full batch
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12 slices ham
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4 croissants
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1/2 cup Kozlik's Market Mustard
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6 slices Swiss cheese, halved
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12–16 Holmes Made Dad's Spicy Garlic Dill Pickles
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1 cup unsalted butter, melted, for toasting
Mojo Sauce
For the Croissants
Directions
Make the Mojo Sauce
I whisk the olive oil, minced garlic, orange juice, lime juice, oregano, and cumin together in a bowl until combined, then season with the salt and pepper. Taste it and adjust — this sauce should be bright and garlicky, not one-note. Set it aside while you fire up the grill.
Fire Up the Yoder
I get my Yoder Smokers YS640s up to 425°F, set up for indirect cooking with the diffuser plate in and the cast iron griddle installed over the fire box. You want that griddle good and hot before the pork goes on.
Warm the Pork and Build the Base
I place the pulled pork on the griddle and divide it into four equal portions, shaping each one to about the size of a croissant. I season the pork with Lane's BBQ Cubano Seasoning, then pour the mojo sauce over each portion and let it warm through on the griddle. Once it's hot, I top each portion with a slice and a half of Swiss cheese so it starts to melt into the pork.
While that's warming, I group the sliced ham into four stacks of three slices each, shaping them to match the croissants, and stack the pork and melting cheese right on top of the ham.
Assemble the Croissants
I halve the croissants sandwich-style and spread the bottom half with Kozlik's Market Mustard. The ham, pork, and cheese stack transfers straight from the griddle onto that bottom half, then I top it with pickles and set the top half of the croissant in place.
Press and Toast
I add half of the melted butter to the griddle and set the assembled croissants right on top of it. Using a grill press, I press the croissants flat so they make good contact with the griddle, then brush the tops with the remaining butter. Once the bottoms are toasted, I flip and toast the tops the same way. When they're golden brown and crispy on both sides, I pull them off the griddle and serve right away.
Recipe Note
Recipe FAQ
Can I use a different bread instead of croissants?
Croissants are what make this version different from a classic Cuban sandwich, but if you'd rather go traditional, Cuban bread or a soft hoagie roll will work with the same filling and pressing method.
What can I use if I don't have leftover Salt & Pepper Pulled Pork?
Any smoked or slow-cooked pulled pork will work here. If you're starting from scratch, our Salt & Pepper Pulled Pork recipe is what this sandwich was built around.
Can I make the mojo sauce ahead of time?
Yes. It keeps well in the fridge for a few days in a sealed container — just give it a good whisk before using since the oil and citrus will separate.
Do I need a grill press to make this?
A grill press makes it easier to get an even, crispy exterior, but a heavy cast iron skillet set on top of the croissants works as a substitute if you don't have one.
Can I make this recipe indoors?
Yes — this is an easy one to bring inside. I'd rate it a 4 out of 5 for indoor cooking: a stovetop griddle or cast iron skillet gets you nearly the same result, though a live-fire griddle adds a little extra flavor you won't fully replicate indoors.
Recipe Highlights & Insights
A weeknight-friendly way to use up pulled pork. This recipe is built for leftovers — if you've got Salt & Pepper Pulled Pork from a weekend cook, this turns it into a completely different meal in under 30 minutes.
The mojo sauce is doing more than adding flavor. Pouring it over the pork while it warms on the griddle lets the citrus and garlic work into the meat, so the sauce functions almost like a quick baste rather than a finishing drizzle.
Croissants change the texture game entirely. Swapping in croissants for traditional Cuban bread gives you a flakier, richer bite once pressed, while still holding together well enough to griddle and slice.
The press step is what makes it a true Cubano. Pressing the sandwich flat in butter is what melts the cheese through, warms the ham, and gets that signature crispy, compressed texture that separates this from a regular hot ham and cheese.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 Sandwich
- per serving
- Calories
- 1030
- Fat
- 75 grams
- Saturated Fat
- 32 grams
- Cholesterol
- 250 milligrams
- Sodium
- 2950 milligrams
- Carbs
- 36 grams
- Sugar
- 6 grams
- Protein
- 58 grams
