How to Make Pork Sandwiches

Learning how to make pork sandwiches was a common occurrence around my home. Since we raised pigs, we usually had lots of pork in our kitchen. Learning how to use the pork in new and delicious recipes was a challenge. Most in our family liked a good sandwich once in a while. We did not eat sandwiches on a regular basis so creating good ones was exciting for all of us.

How to Make Pork SandwichesHow to Make Pork Sandwiches

Pork sandwiches can be made by several different forms of the pork. We all love bacon and bacon makes great sandwiches. This is probably the first pork sandwich I ever ate. Start by frying the bacon crisply and drain. Then place the cooked bacon on toasted bread. Of course, you should have lots of bacon with tomato, lettuce and topped with mayonnaise. Another form of pork and also considered to be bacon is the fresh form of bacon which we called side pork. We had lots of this in the fall and winter. Side pork is browned before placing on favorite breads. Sliced onion and mustard finishes this sandwich in a delicious fashion.

After I learned how to make pork sandwiches beginning with bacon, I expanded to pork tenderloin and pork chop sandwiches. Pork tenderloin became and still is one of my favorite sandwiches. Tenderloin is best when butterflies and pounded out to about one fourth inch thickness. I coat it with breading and deep fry before placing on a favorite large bun coated with mayonnaise. It is good when topping the tenderloin fillet with onion, tomato, pickle and lettuce. Pork chops, with or without the bone can be fried or baked and turned into delicious sandwiches.

Since first learning how to make pork sandwiches I have added so many recipes to my cooking.  Both ground sausage with all kinds of seasoning and plain ground pork make excellent sandwiches. This ground meat without any other ingredients will make great pork burgers. By adding a few other ingredients the meat is extended and other good flavors make delicious pork patties. The possibilities are endless.

Ham is also pork and I am sure I do not have to tell you how many sandwiches are made with ham. When you learn how to make pork sandwiches you will learn that there are all kinds and flavors in roasted pork that make a great variety of sandwiches.  Many cultures enjoy pork as a main protein so we have inherited the flavors from those countries. The Cuban sandwich is one of the most popular sandwiches arising from the Cuban population who traveled back and forth to South Florida. Many now live there and have kept the love for this pressed sandwich alive and strong. The delicious combination of ingredients and flavors is what makes it so flavorful and famous. 


Smoky Cubano SandwichesSmoky Cubano Sandwiches

Learn how to make pork sandwiches Cuban style with roasted pork.

Marinated onion

  • 1 Medium onion (Slice very thinly)
  • 1 Medium jalapeno pepper (Seed, slice thinly)
  • ¼ Cup chopped fresh cilantro
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • ¼ Teaspoon grated lemon peel
  • Salt/ pepper to taste

For Sandwiches

  • 4 Hard rolls or Cuban loaf bread (I use loaf bread 4 ½ inches wide cut 8 to 9 inches long; cut into 4 servings)
  • Vegetable oil 
  • ½ Bell pepper (Green or red thinly sliced)
  • 10 Ounces smoked mozzarella cheese (Sliced thinly)
  • 1 Pound roast pork (Best roasted with Cuban flavors; see below for a pork roast recipe).
  • ½ Pound thinly sliced ham
  • Dijon mustard

NOTE: You do not have to have a sandwich presser to make this. I use a large skillet and a smaller one to weight the sandwich down. You will need to press the smaller skillet down with your own weight but it works great.

In a small bowl combine the onion and next 6 ingredients.

Season with salt and pepper; toss mixture with a fork.

Cut the rolls or bread in half; use half of the onion mixture on the bottom half.

Coat a large skillet with oil; place over medium heat on stovetop.

Place bottom half (OR halves) in the skillet; top with half of pepper slices.

Top pepper slices with half of the cheese; top with roast pork and ham.

Top with remaining onion mixture, pepper slices and cheese; add top of bread.

Place smaller skillet on top of sandwich; press down while bottom browns.

Brush top with a little oil; turn sandwiches over; press down on skillet.

Cook until bottom is browned and sandwich is hot.

Makes 4 individual sandwiches or 1 large cut in 4 servings.

Place a Smaller Skillet on Top of Sandwich and Press DownPlace a Smaller Skillet on Top of Sandwich and Press Down
Press Down with SkilletPress Down with Skillet

CUBAN PORK LOIN (For use in Cuban sandwiches)

Learn how to make pork sandwiches with this flavorful roasted pork tenderloin.

  • 1-3 Pounds boneless pork tenderloin 


  • 2 Bay leaves
  • 4 Cloves minced garlic
  • ½ Teaspoon dried oregano
  • ¼ Teaspoon cumin
  • ½ Cup dry red wine
  • ¼ Cup orange juice
  • 1 Tablespoon lemon or lime juice
  • 1 Small onion (Thinly sliced)

NOTE: Plan to prepare meat in marinade and refrigerate overnight before cooking. 

Prepare tenderloin by cutting a pocket lengthwise in the meat.

Combine and mix garlic, oregano and cumin making a paste.

Fill the pocket in the meat with half of the garlic paste.

Rub remaining half of garlic paste all over the tenderloin.

Place the bay leaves in the pocket; place meat in large zip lock bag.

FOR MARINADE combine wine, orange juice and lemon or lime juice.

Pour over the tenderloin in the plastic zip lock bag.

Top meat with sliced onions; seal bag tightly for 8 hours.

NOTE: Turn bag occasionally to marinate the whole tenderloin.

PREHEAT OVEN TO 350F degrees.

Remove meat from marinade and place in shallow roasting pan.

Roast in oven 35 to 40 minutes per pound until internal temperature is 170F degrees). 

NOTE: Baste several times during cooking.

Slice thinly and serve or cool and refrigerate; great for sandwiches.


Boneless Pork Chop Parmesan SandwichBoneless Pork Chop Parmesan Sandwich

Long ago I learned how to make pork sandwiches with pork chops; bone-in or bone-out.

  • 4 boneless pork chops (3-4 Ounces each)
  • 1 Cup seasoned flour
  • 3 Tablespoons oil
  • 1 Cup spaghetti or pizza sauce
  • 1 Cup fresh grated Parmesan cheese
  • 8 Slices Mozzarella cheese (Thinly sliced)
  • Banana pepper slices
  • 4 Sandwich rolls (Cut in halves)

Preheat oven to 400F degrees.

Pound boneless chops to ¼ inch thickness between 2 pieces wax paper.

Place oil in a large skillet; heat over medium.

Coat meat with seasoned flour; place in hot skillet.

Cook about 5 minutes until browned; turn chops over and brown 4-5 minutes.

Spoon sauce over cooked chops; top evenly with Parmesan cheese.

TURN HEAT OFF; cover with lid and let cheese melt.

Place roll halves on tray; top each half with Mozzarella cheese.

Place in hot oven to melt cheese about 5 minutes.

Lift pork chops onto bottom halves of rolls; top with banana peppers.

Top with top halves of rolls; serves 4.


It is easy to learn how to make pork sandwiches using ground pork.

  • 1 Pound lean ground pork (Fine grind)
  • 1 Medium finely chopped onion
  • 1 Teaspoon dry thyme
  • 1 Tablespoon finely chopped fresh parsley
  • Salt/ pepper to taste
  • 1 Tablespoon cooking oil
  • 4 Burger buns
  • Sliced onion
  • Sliced pickles
  • Mustard
  • French fries

In a large combine pork, onion, thyme, parsley, salt and pepper.

Mix well with hands; shape mixture into 4 equal patties.

Brush a heavy skillet with oil and heat over medium; add pork burgers.

Cook about 10-15 minutes; turn over with a spatula and cook 5 -10 minutes more.

Place patties on bottoms of buns; top with onion, pickle and mustard.

Serve with French fries; serves 4.


Most know how to make pork sandwiches with ham but this is special.

  • 2 Cups chopped cooked ham (Dice small)
  • 3 Cups shredded cabbage
  • 1 Can (8 Ounces) pineapple tidbits (NOT drained)
  • 2/3 Cup mayonnaise
  • 1 Cup shredded Cheddar cheese
  • ½ Teaspoon salt
  • ½ Teaspoon pepper
  • 4 French sandwich rolls (Cut in halves)

Combine chopped ham and next 6 ingredients; stir to mix.

Spoon mixture onto bottoms of the rolls; cover with tops.

Serve immediately; serve with macaroni salad or potato salad.

Serves 4.


Learn how to make pork sandwiches for your next outdoor barbeque.

  • 2 Pounds ground pork
  • ¼ Cup buttermilk
  • 2 Teaspoons seasoned salt
  • 1 Teaspoon black pepper
  • ¼ Teaspoon garlic powder
  • ¼ Teaspoon dried oregano
  • ¼ Cup minced onion
  • 8 Hamburger buns

Combine all ingredients; mix thoroughly and shape into 8 patties.

Place on hot grill to sear; REDUCE HEAT.

Cook over direct heat about 10 minutes on each side.

Place burgers on buns; serve with mustard, onion, pickles, etc.

OPTIONS: May be broiled in oven. I like and in many countries it is popular to top the sausage burger with a hard fried egg (And/ or a slice of cheese; with or without egg). This is great for “to-go” breakfast.

Makes 8 sandwiches.


Learn how to make pork sandwiches as mini sandwiches. 

  • 24 Slices cocktail bread (Rye or pumpernickel)
  • 1 Tablespoon prepared mustard
  • 3 Thin slices ham (Cut in quarters)
  • 3 Very thin slices Cheddar cheese (Cut into quarters)
  • 2 Tablespoons melted butter

Spread 12 slices of the bread with mustard.

Top with ham, cheese and remaining bread slices.

Brush both sides of the sandwiches with the melted butter.

Place the sandwiches on a broiler rack; arrange shelf 6 inches from heat.

Broil 1-3 minutes on each side until toasted; cut in half.

Serve immediately; makes 12 mini sandwiches.


Barbeque Pork SandwichesBarbeque Pork Sandwiches

Learn how to make pork sandwiches with barbeque.

  • 2-3 Cups shredded roast pork (Leftover pork roast is good)
  • ½ Cup catsup
  • 1 ½ Teaspoon Worcestershire sauce
  • ½ Teaspoon dry mustard
  • 1 Small onion (Dice fine)
  • ½ Cup water
  • ½ Teaspoon salt
  • 1 Tablespoon vinegar
  • 1 Tablespoon brown sugar
  • 1 Stalk celery (Dice fine)
  • 6-8 Sandwich buns (Or bread)

Combine pork and next 9 ingredients in a covered skillet or pan.

Blend ingredients well; bring mixture to a simmer over medium heat.

REDUCE HEAT; cover and simmer for 1 hour (Watch so it does not get dry.)

Serve on sandwich buns; serve with fries or slaw.

Can be reheated for later; makes 6-8 sandwiches.


Learn how to make pork sandwiches with pork, salami, cheeses and other great ingredients.

  • 1 Medium cucumber (Peel, seed and chop)
  • 1 Medium tomato (Seed and chop)
  • 1 Small onion (Chop)
  • ½ Cup pitted ripe olives (Chop)
  • ½ cup stuffed green olives (Chop)
  • ¼ Cup Italian salad dressing
  • 1 Unsliced round loaf (About 1 ½ pounds; white, whole wheat or sour dough)
  • ½ Pound sliced fully cooked ham
  • ¼ Pound sliced salami
  • ¼ Pound sliced cooked pork
  • ½ Pound sliced Swiss cheese
  • ½ Pound sliced Muenster cheese

In a bowl combine cucumber, tomato, onion, olives and salad dressing; set aside.

Cut 1 inch off top of bread; place aside.

Carefully hollow out top and bottom of loaf leaving a ½ inch shell.

NOTE: Save removed bread for another recipe like stuffing or breading.

Layer ¼ of the ham, salami, pork and cheeses inside the shell.

Top with a THIRD of the vegetable mixture.

Repeat the layers ending with the meat and cheeses.

Press gently down to flatten as needed; replace bread top.

Wrap sandwich tightly with plastic wrap; refrigerate until serving.

Makes 8 servings.


Learn how to make pork sandwiches with sausage cooked over hot coals or under oven broiler.

  • 6 Sub rolls (6 Inch) 
  • 1 ½ Pounds Italian seasoned bulk sausage
  • ¼ Cup chopped onion
  • 1 Beaten egg
  • 1 Teaspoon dried oregano
  • 4 Red or green bell peppers (cut into thin strips)
  • 1 Medium onion (Slice thin)
  • 2 Tablespoons vegetable oil
  • ½ Teaspoon salt
  • 1/8 Teaspoon pepper
  • 1 Tablespoon white vinegar

Cut a slice from the tops of each roll; set aside.

Hollow out the rolls leaving a shell; set shells and breadcrumbs aside.

Crumble sausage into a large bowl; crumble reserved bread crumbs into bowl.

Add the chopped onion, egg and oregano; mix well with hands.

Divide mixture into 6 equal parts; shape into 5X2 inch oval patties.

Place over hot coals cooking until well done turning 1 time.

NOTE: Cook covered about 7 minutes on each side or until done. 

Remove patties from the grill; keep warm. 

Add oil to skillet over medium heat; add bell pepper strips and sliced onion.

Cook and stir about 5 minutes until tender crisp.

Add to skillet the salt, pepper and vinegar; stir well.

Spoon vegetable mixture into the prepared bread shells.

Top with sausage patties; top with reserved bread tops.

Serve immediately; serves 6.  


Learn how to make pork sandwiches in a cassserole dish.

  • 16 Slices bread (Trim crust)
  • Softened butter
  • 8 Slices ham
  • 8 Slices American sharp cheese
  • 6 Beaten eggs
  • 3 Cups milk
  • ½ Teaspoon dry mustard
  • ½ Teaspoon salt
  • 1 Cup corn flakes (Crushed)
  • 1/3 Cup melted butter

Butter bread lightly on both sides; butter shallow 9X13 inch baking pan.

Place 8 of the bread slices in the prepared pan.

Top each bread slice with a slice of ham and a slice of cheese.

Place the remaining buttered bread slices on top.

Combine and mix together the eggs, milk, dry mustard and salt.

Pour milk mixture over the sandwiches in the shallow dish.

Cover and refrigerate overnight.

PREHEAT OVEN to 350F degrees.

Uncover dish; combine corn flakes and melted butter.

Spread corn flake mixture over top of sandwiches; bake 1 hour.

Lift sandwiches out with spatula to serve; makes 8 sandwiches.


  • ½ Cup peanut butter (Creamy or chunky)
  • ½ Cup crisp chopped bacon
  • 3 Tablespoons sweet pickle relish
  • 2 Tablespoons chopped stuffed olives
  • 2 Tablespoons mayonnaise
  • 12 Slices bread (White or wheat)
  • Softened butter

Combine peanut butter and next 4 ingredients.

Spread bread slices lightly with softened butter on one side.

Top 6 slices of bread on buttered side with peanut butter mixture.

Top with other slices of bread buttered side down.

Cut sandwiches in squares; place in plastic zip lock bags.

NOTE: Keep these on hand in refrigerator as a snack for kids.


  • 8 SLICES Swiss cheese (1 Ounces each; cut in julienne strips)
  • 8 Slices boiled ham (1 Ounces each; cut in julienne strips)
  • 1 Cup mayonnaise
  • 1 Cup drained sauerkraut
  • ½ Teaspoon caraway seeds
  • Softened butter
  • 12 Slices dark rye bread

Combine in bowl the ham, cheese, mayonnaise, sauerkraut and caraway seeds.

Spread bread slices with softened butter on one side.

Top 6 slices of bread with ham cheese mixture on buttered side.

Top with other slices of bread buttered side down.

Cut sandwiches in half and serve; makes 6 whole sandwiches.

NOTE: Can be prepared ahead; wrap and refrigerate.