Low Sodium Cubano Sandwich
Savor all the bold, classic flavors of a traditional Cubano sandwich with a healthier twist thanks to this Low Sodium Cubano Sandwich recipe! Featuring tender low-sodium roast pork, tangy homemade unsalted pickles, creamy Swiss cheese, and zesty no-added-salt mustard, all layered on a hearty whole wheat baguette brushed with a garlic and onion-infused olive oil seasoning, this sandwich is the perfect balance of indulgent and mindful eating. Pressed to perfection in a panini press or skillet, the bread turns golden and crisp while the cheese melts irresistibly. Ready in just 35 minutes, this heart-healthy take on the iconic Cuban sandwich is ideal for lunch, dinner, or a satisfying snack. Perfect for those looking for low-salt options without sacrificing rich, savory flavors, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Low-sodium roast pork
- 4 slices Swiss cheese
- 1 medium Whole wheat baguette
- 2 tbsp Mustard, no added salt
- 0.5 cup Homemade unsalted pickles
- 1 tbsp Olive oil
- 0.25 tsp Garlic powder
- 0.25 tsp Onion powder
- 0.25 tsp Ground black pepper
Instructions
Preheat a panini press or a large skillet over medium-high heat.
In a small bowl, combine olive oil, garlic powder, onion powder, and ground black pepper to create a seasoning mix.
Cut the baguette into four equal sections and then slice each section in half horizontally, creating top and bottom halves.
Brush the inside of each baguette half with the olive oil seasoning mix.
Spread 1/2 tablespoon of mustard on each bottom half of the bread.
Layer 2 ounces of low-sodium roast pork on top of the mustard layer for each sandwich.
Add one slice of Swiss cheese to each sandwich over the layer of roast pork.
Top each with a layer of homemade unsalted pickles, evenly distributed.
Place the top half of the baguette on each sandwich, pressing down gently.
Place the sandwiches in the panini press or skillet and cook for about 4-5 minutes on each side or until the bread is golden brown and cheese is melted.
If using a skillet, weigh the sandwiches down with a smaller heavy pan or a spatula for a more even press.
Once cooked, remove the sandwiches from the press or skillet and let them cool for a minute or two.
Slice each sandwich diagonally and serve warm.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 6.4 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1206 mg | 93% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
