This copycat recipe for Hacienda Torta Cubana sandwich is made with homemade salsa bread stacked high with pulled pork, salty ham, cheese, and pickles. Add some Apricot Sriracha Sauce for some sweet heat!
Did you know that this weekend kicks off not only Cinco De Mayo but also the Kentucky Derby? Double celebrations for this Mitten Movie Night. Who is ready to party? I know I am. For this very special day, I made this copycat recipe that I really love from a very popular restaurant, Hacienda.
Really going out for this recipe I made the bread from scratch then piled this Hacienda torta Cubana high with slow-cooked pork, ham, cheese and a special spicy sauce to top it off.
What beer pairs well with a Torta Cubana?
The beer: Latitude 42 Brewing Company, Nectar of the Goddess.
I really love this beer it is fruity and perfect for the warmer weather. Complimenting the sweet and spicy topping on this sandwich and cut the salty taste of the pork and ham.
As I said in the intro, I made the bread for this sandwich from scratch. This Salsa Bread was so good and I was pleased with how well it took off on the blog.
In fact, just two days it is now my #1 post on the blog. If you do not want to make the bread from scratch any sandwich bun will work.
Need a use for leftover pulled pork?
Then this Hacienda torta Cubana is the perfect use for that. When I recently made my Pulled Pork Mac and Cheese I got the pork on a great deal and cooked it all at once. I used half for that recipe than the other half for this one.
How to make a Hacienda Torta Cubana:
Divide the pork and ham up and you will make each of these made-to-order in one pan.
To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat.
Butter the bottoms of the bread with some butter then add to the pan butter side down.
Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.
Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.
While the description for the sauce on this is ‘Spicy Chipotle’ I decided to use one of my favorite condiments, sriracha.
Mix together some Apricot Jelly and sriracha according to taste but use the general recipe below to what I use and adjust from there.
Assemble the sandwich with warm and toasted salsa bread.
Pile high with the pork, ham, and cheese. Add the pickles and the sauce. Top off this deliciousness with the last piece of bread.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Hacienda Torta Cubana
Torta Cubana Sandwich
- 6 buns or 12 pieces of Salsa Bread/Regular Bread
- 1 cup cooked pulled pork
- 1/2 pound cookied ham
- 1/2 cup shredded colby jack cheese
- 1/4 cup sliced dill pickles
- 2 Tbs butter
Apricot Srircha Sauce
- 1/4 cup Apricot Preserves
- 2-4 tsp Sriracha Sauce depending on taste
- Divide the pork and ham up and you will make each of these made-to-order in one pan.
- To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat.
- Butter the bottoms of the bread with some butter then add to the pan butter side down.
- Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.
- Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.