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Pressed Cubano with Mango-Avocado Salad

Using store-bought pulled pork is a great shortcut for getting dinner on the table in a flash. The refreshing tropical salad rounds out this hearty meal.

Serves 4
718 calories per serving


> 1 (16 oz) pkg Pulled Pork in a Savory BBQ Sauce 
> 1 (14 oz) loaf Nature's Promise Free from Ciabatta 
> 1/4 cup yellow mustard
> 4 slices Monterey Jack cheese
> 16 dill pickle chips
> 2 tbsp olive oil, divided
> 1 avocado
> 2 cups fresh mango chunks
> 1 (5 oz) bag baby arugula
> 1 lime


Microwave the pulled pork according to package directions. Slice the ciabatta lengthwise and spread the mustard on cut-sides. Layer the pork, cheese, and pickles on bottom half of bread. Place top of bread back on and cut into 4 sandwiches.
In a 12-inch skillet, heat 1 tbsp oil on medium. Add sandwiches to pan and place a heavy skillet on top to press sandwiches down. Cook 3–4 min. per side, until golden brown.
Meanwhile, peel and chop the avocado and mango. In a medium bowl, combine avocado, mango, and arugula. Squeeze juice from lime into bowl and add remaining 1 tbsp olive oil. Season with salt and pepper. Toss until combined. Serve sandwiches with salad.

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