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Cuban Sandos for Two

Cuban Sandos for Two

Prep time: 15 minutes or 5 minutes (depending on method)

Traditionally, these tasty sandwiches are often pressed “a la plancha” (on a griddle) to push all of the fab flavors together. If you have a panini press, that might be a great final touch. But if not, just press down on your sando with a spatula to replicate the effect! Let those flavors meld together before the first bite :) Alright Fam, time to assemble your sando! 

In your bag

  • 2 ciabatta rolls
  • Roast pork & bacon
  • Swiss cheese, dill pickles, caramelized onion mustard, and roasted garlic aioli
  • Cabbage slaw

At home

  • Aluminum foil-lined sheet tray
  • 2nd foil-lined sheet tray brushed with a little oil OR microwave-safe bowl
  • Bowl

The Pork & Bacon

Oven option:

  1. Preheat your oven to 375F.
  2. Arrange pork and bacon on the lightly greased foil-lined tray. Pop in the oven for 10 minutes or until warmed to your liking.

Microwave option:

  1. Add pork and bacon to a microwave-safe bowl, cover with a damp paper towel, and microwave until warmed to your liking.

The Ciabatta

  1. Cut your ciabattas in half and lightly toast in the oven, toaster oven, or air fryer.

The Slaw

  1. Mix your slaw and roasted garlic aioli up in a bowl. Give it a little taste, and season with S&P to your liking!

To Assemble

  1. Take your slices of warmed bread and spread some caramelized onion mustard on all halves.
  2. Layer the bottom sides with the pork & bacon and then the pickles. Arrange cheese slices on the other sides.  
  3. Place your sando halves open-faced on a fresh foil-lined tray, then pop it in the oven at 375 to melt the cheese.

Remove your sando halves from the oven, stack ‘em, and give it a good press. If you have a panini press, you can finish it off in there now! Plate with slaw, and devour it all! 

That’s it! #Dinnersolved, dinner served.

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