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Southern-Style Cuban Sandwiches

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 15 mins
Total time 25 mins
Yield Makes 4 to 6 servings
Here's a smoky spin on a classic sub. Pick up sliced pork from your favorite barbecue restaurant.


  • 1 (12-oz.) French bread loaf
  • Chipotle Rémoulade
  • 1 pound sliced barbecued pork without sauce
  • 4 (1-oz.) provolone cheese slices
  • 1 cup sweet-hot pickles

How to Make It

  1. Cut French bread loaf in half horizontally; scoop out soft bread from center of each half, leaving a 1/2-inch-thick shell to make filling the sandwich easier. (Reserve soft bread for another use.)

  2. Spread inside of bread shells with Chipotle Rémoulade. Layer bottom shell with barbecued pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into sandwiches.