Roasted Pork Sandwiches

For those of you that live in Seattle you have probably heard of Paseo in Fremont. If you haven’t it is a Cuban sandwich shop that may have the best sandwiches ever. We actually go quite often and recently I thought, why not give it a try at home. It is a bit of a process because you have to roast the pork as well as garlic, but it is totally worth it. Just think about it, slow roasted pork, roasted garlic mayonnaise, perfectly caramelized onions and jalapenos, lettuce and cilantro sandwiched between two pieces of crusty french bread. Sound good? Thought so. :)

Now I know people have some pretty strong feelings when it comes to Paseo, so let me say this, for those of you that have had the opportunity to go there, this recipe is not an exact duplicate, I am pretty sure they guard that one pretty heavily, but this recipe is pretty darn good. For those of you that have yet to get your hands on a Paseo sandwich, you’ll enjoy this too :)

This recipe uses this pulled pork recipe.

Roasted Pork Sandwiches Recipe

Serves 5 - 6 Prep Time: Cook Time:


  • 1 bulb garlic
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • kosher salt
  • 1/2 cup mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 onions, sliced
  • 3 jalapenos, sliced
  • About 3-4 cups shredded pulled pork
  • 2 french baguettes, cut into 5-6 (6 inch) pieces, halved lengthwise
  • 5-6 sprigs cilantro, stems removed
  • 5-6 romaine lettuce leaves



To make the roasted garlic mayonnaise, preheat oven to 400 degrees. Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color.


Let the garlic cool slightly, about 10 minutes. Squeeze into mayonnaise and stir to combine . Chill until ready to use.


In a frying pan, heat olive oil and butter together. When butter has melted add onions and jalapenos. Cook over medium heat for 20-25 minutes, or until onions and jalapenos are soft and caramelized.


To assemble the sandwich, spread garlic mayonnaise on each half of the bread slices. Layer pork, caramelized jalapenos and onions, cilantro sprigs and romaine lettuce leaves on bottom bread slice and top with the remaining slice. Serve hot.



Leave a Comment

  • Reply
    April 27, 2009 at 2:28 pm

    I am very happy to have the recipe for the Paseo type sandwich. I live in west seattle and can’t always make the drive. I tried to cook it the other day and failed, but with your recipe it will be easier. Don’t worry Paseo will get all my normal business.

    • Reply
      April 27, 2009 at 2:56 pm

      Steve: I hope you enjoy it! For me it was the garlic mayo and the cilantro that really made it taste like Paseo. Even though I make these at home from time to time, I still make it to Paseo quite often too :)

  • Reply
    April 7, 2009 at 5:47 pm

    This looks like a winner… just tried the Paseo scallops tonight w/ hubbie who doesn’t eat pork and we’re going to try subbing them in w/ all the other yummy stuff!

    Love the mayo recipe, that was the part we puzzled most over. :)

    • Reply
      April 8, 2009 at 7:07 pm

      Thanks Danielle! I have never tried the scallops before, I may need to give those a try sometimes soon. :)

  • Reply
    March 15, 2009 at 11:36 am

    I grew up in south FL and ate lots of cuban sandwiches. I’m surprised they don’t press this sandwich?
    Looks very yummy with the garlic Mayo.

    • Reply
      March 16, 2009 at 2:59 pm

      Cassie: I have never had them that way, but I have never had them anywhere else. Is it common to press them? I bet that would make them even better!

  • Reply
    March 14, 2009 at 11:53 am

    your garlic mayo sounds heavenly. i would put that on everything!!!

    • Reply
      March 14, 2009 at 7:00 pm

      It is delicious, I am looking forward to trying it on other things! Thanks jdub!

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