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The roast pork sandwich cut in half and stacked with two bottles of hot sauce in the background.

Pan con Lechon

Pan con lechon is a roast pork sandwich that’s really popular in South Florida and it’s a delicious way to use leftover roast pork.
Course Main Course
Cuisine Cuban
Keyword roast pork, sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Calories 581kcal
Author Elizabeth


  • 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


  • 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.


Calories: 581kcal | Carbohydrates: 66g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 706mg | Potassium: 617mg | Fiber: 3g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 6mg