Cuban Sandwich Roll Up
Recipe type: EntrĂ©e
Prep time: 
Cook time: 
Total time: 
Serves: 12 rolls
  • Mojo Sauce
  • 2 tablespoons extra virgin olive oil
  • 1 lime juiced, about 2 tablespoons
  • 1 orange, zested and juiced
  • 6 garlic cloves, minced
  • ¼ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¾ teaspoon Kosher salt
  • pinch of freshly ground black pepper
  • Cuban Sandwich Roll Up
  • 1 pound pizza dough
  • ¼ cup yellow mustard
  • 12 slices deli honey ham, thinly sliced
  • 4 ounces hot capicola, thinly sliced
  • 1 cup dill pickle planks, diced
  • 12 slices Swiss cheese, thinly sliced
  • 2 tablespoon fresh cilantro, roughly chopped
  1. In a small bowl, combine all of the ingredients for the mojo sauce. Brush some of the mojo sauce on the bottom and sides of a 9x13 inch baking dish and set aside.
  2. Preheat the oven to 425 degrees F.
  3. Roll out the dough on a floured surface to approximately 13x18 inches. With the longest side of the dough closest to you, start layering the ingredients. (For easier rolling, you can slice the dough in half, vertically, so you roll 2 smaller rolls instead of 1 large one). Start by evenly spreading the mustard over the dough, then layer on the ham, capicola, dill pickles, and top with cheese.
  4. Rolling from the longest side, closest to you, begin rolling up, ending with the seam-side down (try to roll it as tightly as possible). Using the weight of your knife and a gentle sawing motion, slice the roll into approximately 1-inch thick pieces. Transfer the rolls to the baking dish and then evenly pour the remaining mojo sauce over the top of each roll.
  5. Bake for 25-30 minutes, until the tops are golden-brown. Remove from the oven, garnish with cilantro, serve, and enjoy!
The roll can be made the night before. Simply wrap well in plastic warp and refrigerate. Approximately 30 minutes before serving, unwrap the roll, slice, drizzle with mojo sauce, bake, serve, and enjoy!
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