Cubano (Cuban Sandwich)
Course: Lunch, DinnerCuisine: CubanDifficulty: Easy
Servings
1
servingsPrep time
3
minutesCooking time
5
minutesCalories
630
kcalTotal Carbs
9
gramsNet carbs
4
gramsFat
49
gramsProtein
40
gramsThis Cubano (Cuban Sandwich) uses batter that is from Keto Connect’s microwave bread recipe (link to that cookbook below) and slices of Swiss cheese to get the panini texture for the bun.
Ingredients
1 TB butter, melted
1 1/2 TBS almond flour
1 1/2 TBS golden flax meal
1 large egg, beaten
1/2 tsp baking powder
2 slices of Swiss cheese
2 slices of deli ham
1/4 cup pulled pork
yellow mustard, to taste
Directions
- Melt the butter in a microwave safe vessel, such as a 2 cup Pyrex measuring cup, in the microwave.
- Add the almond flour and flax meal to the butter and use a fork to mix well.
- Add the egg and baking powder and again mix well with a fork, making certain to get along the bottom edges of the cup.
- Put one slice of Swiss cheese onto your mini griddle and pour half the batter on top and cook until you no longer see steam (about 4-5 minutes), then remove to a wire rack to cool.
- Repeat step 4 on either a second griddle or the same one you used previously.
- Assemble your Cubano with the crispy cheese on the outside as follows: bottom bun (cheese side down), add pickle slices, deli sliced ham, pulled pork, yellow mustard, and finally, the top bun (cheese side up).
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This looks DELICIOUS! Can’t wait to try it! For some reason, another sandwich crossed my mind. Would you be willing to take on a keto Monte Cristo??
I’ve had that request a few times. It’s something I’ll look into after Thanksgiving.
Where does the melted butter go? I’m assuming it goes in the batter, but it wasn’t mentioned again after melting the one tablespoon.
Thanks! Loving your recipes!
It just stays in your microwave for the rest of your life. Just kidding, I updated step #2 to make things more clear.
have you ever made this on a mini waffle iron instead of the flat one?? just curious…
I have not.
This recipe is delicious! I’ve made so many times. Just curious if you’ve ever sub’d the almond flour for lupin flour?
I’ve found that in most recipes, 25% lupin flour is the max before it starts tasting a little bitter.
when my husband suggested pulled pork sandwiches… I knew EXACTLY which chaffle pin to pull up! and I was NOT disappointed! This was crispy salty savoury tasty awesomeness! Definitely a repeat!