Cubano Sandwich with Fried Pickles and Spicy Aioli

Naylet LaRochelle


Living in Miami, one sandwich you are always sure to find is the Cuban sandwich! As a little girl, my grandmother always had one ready for me when I would come home from school. While my grandmother made a traditional Cuban sandwich, I added my own twist by frying the sweet pickles and smearing a spicy red pepper aioli. For me, it is one of my favorite comfort foods!

★★★★★ 2 votes
4 sandwiches
20 Min
10 Min


2/3 c
2 Tbsp
sour cream
1/2 c
thinly sliced green onions
1/2 c
diced fire-roasted sweet red peppers
1/4 c
diced peperonici
1/2 tsp
lime zest
2 Tbsp
finely chopped cilantro
1/2 c
self-rising corn meal
1 tsp
3/4 tsp
smoked paprika
1/4 c
sweet pickle chips, patted dry
vegetable oil, for frying pickles
(about 5-6 inches) crusty white bread pieces, split
2 Tbsp
2 c
slices swiss cheese
1/4 lb
roasted pork, thinly sliced
slices deli sweet ham
slices smoked gouda cheese or any other white smoky cheese


1In a medium bowl, combine mayonnaise, sour cream, green onions, red pepper, peperoncini, lime zest, and cilantro. Cover; set aside.
2In a medium, deep skillet, pour vegetable oil to cover bottom and about ½ inch up the sides. Heat oil over medium high heat. In a medium bowl, combine the corn meal, sugar, smoked paprika, and buttermilk. Dip pickles in batter, allowing excess batter to drip off. When oil is hot, drop the pickles in oil; fry until light golden brown. Transfer to a paper-lined plate. Do not cover.
3In a large skillet, melt butter over medium high heat. Place outside of bread slices face down on skillet. Toast, pressing down gently with a spatula to flatten slightly, about 2-3 minutes or until lightly toasted.
4To assemble sandwich, spread aioli on cut-side of bottom buns. Top each with arugula, 1 Swiss cheese slice, roast pork (dividing equally among sandwiches), 1 ham slice, and 1 Smoked Gouda cheese slice. Top each with 4 fried pickles. Close with top buns. Serve immediately.

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