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 turn leftover pork into a quick and easy meal.
Recipe at a glance
- Main ingredients: Cuban bread, cooked roast pork, sliced onions, mojo sauce, and butter.
- Time: Ready in about 25 minutes.
- Method: Warm the pork if needed, assemble the sandwich with mojo and sliced onions, then press until the bread is golden and crisp.
- Best for: Using leftover roast pork for an easy lunch or dinner.
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What's great about this recipe
- Perfect for leftovers - A delicious way to use leftover Cuban roast pork without serving the same meal twice.
- Quick and easy - With the pork already cooked, these sandwiches come together in about 25 minutes.
- Simple ingredients - You only need a handful of ingredients to make a flavorful, satisfying sandwich. Plus, there are easy substitutions if you can't find certain ingredients.
What roast pork to use
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.
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 you'll need
- 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 unused mojo before marinating the pork, or use bottled mojo if needed. Discard any marinade that has come into contact with raw pork.
- Onion - Thinly sliced yellow or white onion adds a crisp bite to the sandwich.
- 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
If the roast pork is cold from the refrigerator, warm it in a skillet over medium heat, stirring frequently. Add a teaspoon of mojo sauce while reheating, if desired. If the pork is already warm, skip this step.
Split the Cuban bread lengthwise. Layer the chopped or pulled roast pork on the bottom half. Drizzle with a little mojo, if you didn't already add it while reheating the pork. Top with sliced onions and 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 golden and crisp.
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.
Recipe tips and notes
- This recipe makes one sandwich. Double, triple, or quadruple the ingredients to make more.
- Unlike a Cuban sandwich, which is typically made with sliced roast pork, pan con lechon is traditionally made with pulled or chopped pork.
Serving suggestions
Serve pan con lechon with plantain chips, potato chips, or French fries for an easy lunch or dinner. A little hot sauce on the side is great for anyone who likes some heat.
More Cuban sandwiches to try
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 piece 1 (6-8 inch) piece Cuban Bread (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 the roast pork is cold, warm it in a skillet over medium heat, 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.
- Drizzle with mojo sauce, if using, unless you already added it while reheating the pork.
- Close the sandwich with the top half of 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 close the press. Don't press too hard. Let the weight of the press flatten the sandwich. Cook until the bread is golden and toasted, about 7-10 minutes. Check after 5 minutes to gauge the remaining time.
- Cut the sandwich in half and serve.
Notes
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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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