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Cuban Sandwiches with Beer Pickled Peppers and Onions


For the peppers:

  • 12 oz of IPA beer
  • 1 cup apple cider vinegar
  • 1 Tbs sugar
  • 2 Tbs salt
  • 1 Tbs black peppercorns
  • 4-6 sprigs fresh dill
  • 1 lbs small sweet peppers, sliced
  • 1 red onion sliced

For the sandwiches

  • 12 dinner rolls sliced into buns
  • ¼ cup brown mustard
  • 1 lbs. sliced ham
  • 1 lbs. pulled pork
  • 4-6 slices swiss cheese
  • 2 tablespoons melted butter


  • In a pot over medium-high heat add the beer, vinegar, sugar, salt and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
  • Add the peppers to an airtight container, add a few sprigs of dill.
  • Add the onions to a separate container, add a few sprigs of dill.
  • Pour the cooled brine over the onions and the peppers, making sure all vegetables are submerged.
  • Chill for at least 24 hours prior to using.
  • Preheat the oven to 350°F.
  • Add the bottom portion of the buns into a baking dish. Spread with mustard.
  • Top in an even layer with ham, pulled pork, peppers, onions, then cheese.
  • Place the top on the buns, brush with melted butter.
  • Place another baking dish on top of the buns, press down firmly. Keeping the second pan on top of the buns, place the entire thing in the oven.
  • Bake until the cheese has melted, about 12-15 minutes.