Pan con lechon is a Cuban roast pork sandwich that's especially popular in South Florida. Made with tender roast pork, sliced onions, and mojo sauce on Cuban bread, it's a delicious way to use leftover roast pork.
The roast pork
Pan con lechon translates to "bread with roast pork," and that's exactly what it is. In our family, this sandwich is a tradition the day after we make roast pork for special occasions like Christmas Eve, New Year's Eve, and Mother's Day.
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Use your favorite roast pork recipe, or try my family's Cuban roast pork recipe made with a homemade mojo marinade. It's the perfect filling for this sandwich.
Ingredients
Cuban bread - Traditional pan con lechon is made with Cuban bread. If you can't find it, substitute a wide loaf with a crisp crust and a soft interior, such as Italian bread or a wide French loaf (not a baguette).
Roast pork - Leftover Cuban roast pork is the star of this sandwich. Chopped or pulled pork both work well.
Mojo - A drizzle of mojo adds flavor and helps keep the pork moist. Reserve a little fresh mojo before marinating the pork, or use bottled mojo if needed.
Onion - Thinly sliced white onion is traditional and adds a crisp bite.
Butter - Brush a little softened butter on the outside of the bread before pressing to help it toast until golden.
📖 See the recipe card for quantities and preparation.
How to make pan con lechon
Split the Cuban bread lengthwise. Layer the chopped or pulled roast pork on the bottom half, drizzle with a little mojo, and top with sliced onions. Close the sandwich.
Brush the outside of the bread lightly with softened butter.
Press the sandwich on a plancha or in a panini press until the bread is lightly golden and toasted.
If you don't have a sandwich press, heat a large, heavy skillet over medium to medium-low heat. Place the sandwich in the skillet and set another heavy skillet, a cast iron bacon press, or a large heavy lid on top. Press down gently while the sandwich cooks. When the bottom is toasted, carefully flip the sandwich and repeat until the other side is golden.
This recipe makes one sandwich. To make more, simply double, triple, or quadruple the ingredients.
Recipe notes
For the best flavor, drizzle a little reserved mojo over the pork before assembling the sandwich. Be sure to use mojo that hasn't been used to marinate the pork. Discard any leftover marinade.
Unlike a Cuban sandwich, which is typically made with sliced roast pork, pan con lechon is traditionally made with pulled or chopped pork.
Pro tip
Reserve a few tablespoons of fresh mojo before marinating the pork so you'll have some to drizzle over the sandwich later.
If you enjoyed this pan con lechon, be sure to try our pan con bistec, medianoche, or Cuban chicken sandwich. They're all packed with flavor and bring a taste of Miami to your table.
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📖 Recipe
Pan con Lechon
Ingredients
- 1 Loaf Cuban Bread cut into a 6 - 8 inch piece (use Italian or French if you can't find Cuban bread)
- 6-8 ounces Cooked Roast Pork chopped or shredded
- 2 tablespoons Thinly Sliced Onions we used a yellow onion, a white onion will work too
- 1 teaspoon Mojo Sauce optional
- ½ teaspoon Butter softened
Instructions
- You will also need: pastry brush, sandwich press or panini maker
Build the Pan con Lechon
- If you're using leftover pork: Heat it in a skillet over medium heat until warmed through, stirring frequently. Add a teaspoon of mojo sauce while reheating, if desired.
- Cut the Cuban bread into a 6 - 8 inch piece and slice it open.
- Lay the bread open and arrange the pork so it covers the bottom half of the bread.
- Arrange a thin layer of onions on the pork.
- Add mojo sauce, if using. (Unless used to reheat the pork)
- Top with sandwich with the bread.
- Preheat the sandwich press to medium.
- Brush the top of the sandwich lightly with the softened butter.
- Gently place the sandwich on the preheated surface and press the top down. Don't press too hard, just place it and let the weight and gravity start flattening the sandwich. Let it cook until the bread is nice and toasted, about 7 - 10 minutes. Keep an eye on it and check it after 5 minutes to gauge the remaining time.
- Cut the sandwich in half and serve.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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