Keto Cuban Chopped Grinder Sandwich

The Keto Cuban Chopped Grinder Sandwich takes the flavors of a Cuban sandwich (pork, dill pickles, Swiss cheese and mustard) and chops them together into a skillet filling that is rolled up in lettuce leaves. It makes 4 servings, one wrap each, in 20 minutes. The card lists 3 grams of carbohydrates per sandwich.

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The meat is cooked in one skillet and mixed with the pickles, cheese, mayonnaise and mustard off the heat. The lettuce takes the place of the bread.

What Goes in the Filling

• Ground pork and ground beef (1 pound each): pork gives richness and beef gives body. Ground turkey or chicken can replace them, and shredded rotisserie chicken also works.
• Olive oil (1 tablespoon): for browning the meat.
• Garlic powder, onion powder, smoked paprika and cumin (1 teaspoon each): the smoked paprika and cumin give the Cuban-style taste. Salt and pepper to taste.
• Dill pickles (1 cup, chopped): the tangy part that makes it taste like a Cuban sandwich.
• Swiss cheese (1 cup, shredded): melts into the warm meat. Provolone, mozzarella or pepper jack also work.
• Mayonnaise (1/2 cup) and yellow mustard (1 tablespoon): they bind the filling and add tang.
• Parsley (1 tablespoon) and lettuce leaves: use large leaves for wrapping.

Making the Wraps

Heat the oil over medium heat, add the pork and beef, and break the meat apart with a spatula. Cook 8 to 10 minutes until browned and cooked through. Stir in the garlic powder, onion powder, paprika, cumin, salt and pepper and cook 2 minutes more so the spices mix in.

Take the skillet off the heat and let the meat cool slightly, then stir in the pickles, Swiss, mayonnaise, mustard and parsley. Spoon the filling onto the center of each lettuce leaf and roll it up. Serve right away, or chill the wraps for 30 minutes for a cooler version.

Variations

• Jalapeños: mix sliced jalapeños into the meat, or top the wraps with pickled jalapeños. A dash of cayenne also works.
• Avocado: slices add a creamy layer against the pickles.
• Chicken instead of pork and beef: shredded rotisserie chicken or a plant-based substitute can replace the meat. Adjust the cooking time accordingly.
• Spice level: more garlic powder or smoked paprika, depending on what you want to stand out. Hot sauce or spicy mustard works as a topping.

What to Serve With It

A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil dressing balances the richness of the filling. Cauliflower rice sautéed with garlic and herbs is another option. Sparkling water or unsweetened iced tea, with a slice of lemon or lime, goes alongside.

FAQ

Can I use different meats?

Yes. Ground turkey, ground chicken or a mix of your favorite meats all work. The flavor and texture change slightly.

How long do leftovers keep?

Up to three days in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until warmed through.

What can replace the cheese?

Provolone, mozzarella or pepper jack. For dairy-free, use nutritional yeast or a plant-based cheese that melts well.

Can I make it ahead of time?

Yes. Make the meat mixture up to two days ahead and keep it in the refrigerator. Reheat it and fill fresh lettuce leaves when you are ready to serve.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us