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Recipe Reviews (3 out of 5 stars)

Bistro Cubano

Yields: 4 large sandwiches
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Savory Spice Shop Ingredients
Cuban Island Spice 2 floz bottle $4.35

This is our twist on a traditional Cuban sandwich and a great way to get to know our Cuban Island Spice.

Ingredients:

  • 1 lb. boneless pork cutlets (3 to 4)
  • 1 lb. boneless chicken breast cutlets (3 to 4)
  • kosher salt & ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1 Tbsp. apple cider vinegar
  • 3 Tbsp. Cuban Island Spice
  • 1/4 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tsp. capers in their juice
  • 2 Tbsp. canola oil
  • 6 to 8 slices Swiss cheese
  • 4 small soft hoagie rolls, sliced in half lengthwise
  • 4 to 6 baby dill pickles, thinly sliced lengthwise

Directions:

Pound pork and chicken cutlets to 1/8 to 1/4 inch thick and season with salt and pepper. Make marinade by whisking together olive oil, lemon and lime juices, vinegar and 1 Tbsp. Cuban Island Spice. Place chicken in one quart-size zip top bag and pork in another. Divide marinade between the bags, seal and refrigerate for 30 min.

Mix mayonnaise, mustard and capers together in a small bowl and set aside.

Transfer marinated chicken to one plate and pork to another and discard marinade. Sprinkle cutlets generously with remaining 2 Tbsp. Cuban Island Spice. Heat oil to medium-high in a large skillet. Pan fry cutlets in batches until cooked through, 2 to 3 min. per side. As you flip each cutlet over, top with 1 slice of cheese. Transfer cooked cutlets to clean plates (keeping chicken and pork separate) and tent with foil.

Slice cutlets into ½-inch thick strips. Spoon mayo-mustard mixture on bottom half of hoagie, line with alternating slices of chicken and pork strips and top with pickle slices.

Cover with top half of hoagie and place in clean skillet over medium-high heat. Use another heavy pan or lid to press sandwich down as it cooks until bread is toasted and sandwich is heated through, 2 to 3 min. per side. Serve warm.

Yields:

4 large sandwiches

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Bistro Cubano


  • Review by: Dandylines
    7/28/14

    Not our favorite. I think I was expecting a little more zip or something different. Did not seem to have any distinctive flavor. Made only the chicken. It might be good for pork which has a richer taste. The mayo topping was interesting though.

"I just wanted to say that I love your spices. I recently ordered and I recieved a free sample of your Barnegat Bay Butcher's Rub. After using this for my chicken, I had to go and order some. It made my chicken mouthwatering! Thank you again, it will be a staple in my spice cupboard."

-Robin M. from Grass Valley, CA

Bistro Cubano


Yields: 4 large sandwiches

Ingredients:

  • 1 lb. boneless pork cutlets (3 to 4)
  • 1 lb. boneless chicken breast cutlets (3 to 4)
  • kosher salt & ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1 Tbsp. apple cider vinegar
  • 3 Tbsp. Cuban Island Spice
  • 1/4 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tsp. capers in their juice
  • 2 Tbsp. canola oil
  • 6 to 8 slices Swiss cheese
  • 4 small soft hoagie rolls, sliced in half lengthwise
  • 4 to 6 baby dill pickles, thinly sliced lengthwise

Directions:

Pound pork and chicken cutlets to 1/8 to 1/4 inch thick and season with salt and pepper. Make marinade by whisking together olive oil, lemon and lime juices, vinegar and 1 Tbsp. Cuban Island Spice. Place chicken in one quart-size zip top bag and pork in another. Divide marinade between the bags, seal and refrigerate for 30 min.

Mix mayonnaise, mustard and capers together in a small bowl and set aside.

Transfer marinated chicken to one plate and pork to another and discard marinade. Sprinkle cutlets generously with remaining 2 Tbsp. Cuban Island Spice. Heat oil to medium-high in a large skillet. Pan fry cutlets in batches until cooked through, 2 to 3 min. per side. As you flip each cutlet over, top with 1 slice of cheese. Transfer cooked cutlets to clean plates (keeping chicken and pork separate) and tent with foil.

Slice cutlets into ½-inch thick strips. Spoon mayo-mustard mixture on bottom half of hoagie, line with alternating slices of chicken and pork strips and top with pickle slices.

Cover with top half of hoagie and place in clean skillet over medium-high heat. Use another heavy pan or lid to press sandwich down as it cooks until bread is toasted and sandwich is heated through, 2 to 3 min. per side. Serve warm.

Yields:

4 large sandwiches

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.