Pan con Lechon

Pan con lechon is a roast pork sandwich that’s really popular in South Florida and it’s a delicious way to use leftover roast pork.

Course Main Course

Cuisine Cuban

Keyword roast pork, sandwich

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 581kcal

Author Elizabeth Rodriguez

1 Loaf Cuban Bread cut into a 6 – 8 inch piece (use Italian or French if you can’t find Cuban bread)
6–8 ounces Cooked Roast Pork chopped or shredded
2 tablespoons Thinly Sliced Onions we used a yellow onion, a white onion will work too
1 teaspoon Mojo Sauce optional
½ teaspoon Butter softened

If you’re using leftover pork: Heat it in a skillet over medium heat until warmed through, stirring frequently. Add a teaspoon of mojo sauce while reheating, if desired.
Cut the Cuban bread into a 6 – 8 inch piece and slice it open.
Lay the bread open and arrange the pork so it covers the bottom half of the bread.
Arrange a thin layer of onions on the pork.
Add mojo sauce, if using. (Unless used to reheat the pork)
Top with sandwich with the bread.
Preheat the sandwich press to medium.
Brush the top of the sandwich lightly with the softened butter.
Gently place the sandwich on the preheated surface and press the top down. Don’t press too hard, just place it and let the weight and gravity start flattening the sandwich. Let it cook until the bread is nice and toasted, about 7 – 10 minutes. Keep an eye on it and check it after 5 minutes to gauge the remaining time.
Cut the sandwich in half and serve.