Keto Chaffle Cuban Sandwich may just be the most deliciously unique sandwich you will find. Such a contrast in flavor and texture. It is a crunchy panini-like gem! Some may say it is a strange combination of ingredients, ham and pork together topped with pickles and mustard. Not to mention, melted Swiss cheese! But, if you close your eyes and take a bite you will feel like you are in Miami enjoying a delicious “Sandwich Cubano!”
Let’s start by saying Joanie’s latest creation does not include traditional Cuban bread. It is difficult to find outside of Florida. It has a unique flavor and although somewhat like a baguette, there is actually lard in the bread dough. However, she also needed to make a Keto version. The carb-laden Cuban bread would be a no-no. In its place, Joanie decided on a “Chaffle” version. She did press the sandwich with a panini press to flatten the creation like a classic “Sandwich Cubano.” It was really delicious!
Joanie started with her go-to Chaffle recipe. It is tried and true and tasty. We have previously posted the Chaffle recipe in our Keto Chaffle BLT with Avocado post. Joanie likes a cheesy taste using cheddar cheese, and her recipe also incorporates some Almond Flour and Baking Powder to provide a real crunchy-like baked texture.
First, and foremost, to make a Chaffle you need a waffle maker. We found that the easiest solution is a Dash Mini Waffle Maker. They are only $9.99 from Amazon. They make one 4-inch round Chaffle that is perfect for sandwich creations. The Dash Mini only weighs one pound, takes up very little room, and comes in many colors. We bought the red to match our other kitchen appliances. It produces a perfect Chaffle every time – we found that 3 1/2 minutes is all that is needed to produce the best Chaffle.
Joanie chose a quality deli ham (Boars Head) for the sandwich, although roasted ham would be more traditional. Roasted ham seems to have a more pronounced smoky flavor but the deli ham has a nice texture with the pulled pork on top. Use pulled pork (from a roasted pork shoulder) that has been cooked low and slow! For her “Cubano” Joanie made a delicious Cuban style “Mojo” pulled pork from a roast. The sauce for cooking the pork contains garlic, citrus, cumin, oregano and just a bit of heat. It is cooked so slowly that the meat can be easily separated with just two forks. You will have a stringy textured meat or a small-piece consistency. Any pulled pork will work, though – carnitas would be fine.
Spicy crunchy dill pickles that are thinly sliced are certainly another unique ingredient. You can actually find thinly sliced sandwich dills at most stores. For mustard, Joanie uses a stone-ground variety. It adds a more pronounced flavor than Dijon mustard. You can also use plain yellow mustard, as that is traditional. Finally, choose a delicious Swiss for a topping. The cheese is the glue that will hold it all together.
The first tip for our Keto Chaffle Cuban Sandwich recipe is to make sure your pulled pork is hot. Although the whole sandwich will be heated in a panini or press, we like to start with a steamed or very hot pulled pork. You want the pork hot and the cheese melted and gooey on top. Joanie likes to use a lightly greased skillet for heating the pulled pork. But, I simply add some water to a medium-heated skillet and cover to steam the pork. Whatever your method of choice, once the pork is hot, you are ready to assemble.
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Assembly is simple! Start with the Chaffle top and bottom. We usually lightly grill buttered Chaffle halves. Spread some of the stone-ground mustard on each inside. Place two slices of Swiss cheese on one Chaffle, the bottom of your “Cubano.” Follow with the rolled deli ham, then the hot “mojo” pork, a final slice of Swiss cheese, and finally the pickles. Top with the second Chaffle. Now, place the sandwich in panini maker (or sandwich press) as we have shown in the pictures.. You can also use a medium-heated large skillet and press down with a heavy skillet. Once the sandwich has been pressed and melted, serve hot!
Keto Chaffle Cuban Sandwich – The Great Taste of a Traditional Cubano
Keto Chaffle Cuban Sandwich will become one of your favorites! Give it a try with the dill pickles, it really makes the Cuban Sandwich. In fact, it will produce the taste of a traditional “Cubano.” Close your eyes and take a big bite – you will swear you are sitting in Miami on a warm night enjoying a Tasty Low Carb delight!
Cuban Mojo Pork
- 2 tablespoons Butter
- 4 ounces Ham (roasted, one slice)
- 4 ounces Pulled pork ("mojo" seasoned and hot)
- 2 ounces Swiss cheese (two slices)
- 1 tablespoon Mustard (stone ground or yellow)
- 2 slices Pickles (sandwich sliced dills)
Cuban Mojo Pork
- Add oil to a Dutch Oven or large pot heated on medium high.
- Season the pork with salt and pepper and sear on all sides. About 10 minutes.
- Add the orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic to the slow cooker and mix well. Add the pork and roll in the mixture until it is coated.
- Cook on low heat for eight hours or on high for six hours.
- Remove the pork roast and separate with two forks until you have a large pile of pulled "mojo" pork for sandwiches. You should have enough for a number of sandwiches, plus leftovers.
- Spray mini-waffle maker with cooking spray then preheat until ready.
- In a small bowl, combine all of the chaffle ingredients. You can also mix in a blender.
- Pour enough batter into the center of the waffle maker and spread to fill the edges. If you overfill the first one use less each time so you avoid spill over. Close the lid and allow to cook for 3 1/2 minutes.
- Remove the chaffle and allow to cool on a cooling rack – repeat the process for the second chaffle.
- Heat the "mojo" pork in a small skillet until hot (about 3 minutes). You can melt butter in the skillet or use three tablespoons of water and cover with a lid to steam the cooked pork. While heating, spread one side of two chaffles with stone ground mustard.
- Stack two slices of swiss cheese on one chaffle half. Follow with slices of thinly-cliced deli ham, then the hot "mojo" pork, a third slice of swiss cheese, and finally, a couple of sliced pickle sandwich thins. Top with the second chaffle.
- In a large medium-heated skillet, melt the butter and place the sandwich in. Press a smaller cast iron skillet on top and allow sandwich to heat. Then flip the sandwich and press again. About 3 minutes total. Alternatively, use a panini or sandwich press and heat until cheese is slightly melted. Slice in half and serve hot.