Directions
- Garlic Mayo: Combine mayo, Pit Boss GSP and granulated garlic in a small bowl and set aside.
- Horseradish Dijon Mustard: Combine Dijon mustard, horseradish, Worcestershire sauce and honey in a bowl and set aside.
- Turn your Pit Boss Ultimate Griddle on and set to medium heat
- While your griddle is heating up, trim the pork tenders and slice them into 12 equal-sized pieces.
- Next, pound out the cutlets until they’re about 1/4 inch thick, and season them with Pit Boss Chop House Rub.
- Then, butter your hoagie rolls and toast them on the griddle until golden brown.
- Next, place the pork cutlets onto the griddle, and cook them for about 4 minutes on each side. Meanwhile, warm up your black forest ham on the griddle.
- Spread your mustard and mayo mixes on each toasted roll and prepare to build your Cubanos.
- Divide the hot meats equally among the six rolls, then top each roll with Swiss cheese and pickle slices.
- Cut each sandwich in half, plate, and enjoy!
