COOK IT.
Garlic Mayo: Combine mayo, Pit Boss GSP and granulated garlic in a small bowl and set aside.
Horseradish Dijon Mustard: Combine Dijon mustard, horseradish, Worcestershire sauce and honey in a bowl and set aside.
Turn your Pit Boss Ultimate Griddle on and set to medium heat
While your griddle is heating up, trim the pork tenders and slice them into 12 equal-sized pieces.
Next, pound out the cutlets until they’re about 1/4 inch thick, and season them with Pit Boss Chop House Rub.
Then, butter your hoagie rolls and toast them on the griddle until golden brown.
Next, place the pork cutlets onto the griddle, and cook them for about 4 minutes on each side. Meanwhile, warm up your black forest ham on the griddle.
Spread your mustard and mayo mixes on each toasted roll and prepare to build your Cubanos.
Divide the hot meats equally among the six rolls, then top each roll with Swiss cheese and pickle slices.
Cut each sandwich in half, plate, and enjoy!