Pan Con Lechon Recipe

Make brine

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar and 1 teaspoon kosher salt. Bring to a gentle simmer just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly for 5 minutes.

Pack vegetables

Place thinly sliced cucumber (or pickle chips) and thinly sliced red onion in a clean jar or bowl. Add sliced garlic and dill (if using).

Pour brine & chill

Pour the warm brine over the vegetables to fully submerge them. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1–2 hours) before assembling sandwiches. Pickles will keep refrigerated up to 2 weeks.

If you have pre-cooked lechon, skip to 'Assemble & Press'. To prepare lechon from pork shoulder (approx. 2–3 lb): score skin and rub pork with salt, pepper and your favorite mojo or adobo. Roast in a 325°F (160°C) oven on a rack for about 3–4 hours until internal temperature reaches 195°F (90°C) and meat is pull-apart tender. Let rest 20 minutes, then shred or thinly slice. Reserve 2 cups cooked shredded pork for sandwiches.

Preheat a sandwich press/griddle or skillet over medium heat. If using a skillet, place a heavy pan or brick (wrapped in foil) for pressing.

Prepare the bread: slice the loaf horizontally into sandwich-length pieces to make 4 sandwiches (or as desired). Lightly butter the outside faces of each cut bread piece (about 1/2 tablespoon butter per outer face). If you prefer less butter, brush with 1 teaspoon oil instead.

Spread grain mustard: On the inside bottom halves of the bread, spread approximately 3/4 teaspoon grain mustard per sandwich (total about 3 tablespoons across all sandwiches). Adjust to taste.

Layer fillings: On each bottom half, evenly divide the shredded lechon (about 1/2 cup per sandwich) and then place 2 slices of shaved ham on top of the pork. Add 2 slices of Swiss cheese over the meats on each sandwich. Spoon a generous layer of pickles (about 2–3 tablespoons pickled cucumbers and onions per sandwich) on top of the cheese or to the side under the cheese depending on preference. Sprinkle a little freshly ground black pepper (about 1/4 teaspoon) over fillings.

Top with bread, place sandwiches on the heated press or skillet. If using skillet, lay the wrapped weight over the top to compress. Press for 3–5 minutes until bread is golden and crisp and cheese is melted; rotate once if needed for even browning. Total pressing time 4–6 minutes depending on heat and press weight.

Remove sandwiches from press, let rest 1 minute. Cut each sandwich in half diagonally and serve hot.

Serve immediately while cheese is melty. Offer extra grain mustard and pickles on the side. Leftover sandwiches can be reheated in a skillet or sandwich press until warm and crisp.