The Quebano

If you’ve never had a Cuban Sandwich, you’re missing out, it really is a great example of great food being simple!  We’ve thrown our spin on this classic take to make it a little more Canadian Eh!


Equipment needed:
Preheated Smoker at 300F with Cherry Wood
Cast Iron Dutch Oven
Cutting Board

Chef’s Knife
Bread Knife





  1. Slather the outside of the loin with the Dill Pickle Hot Sauce.  This will act as a binder for your seasoning and add a slight bit of background heat.
  2. Liberally season entire loin with Maple Fixx & place in smoker.
  3. Once Loin reaches a food safe temp (some say 145F, some still go by 160F so follow your local health authorities recommendation), remove from smoker and allow to rest for 5 to 10 minutes.
  4. While the pork loin is resting, slice your French bread in half lengthwise and slather both pieces with Mayo & Motley Mustard.
  5. Thinly slice the pork loin and layer on bottom piece of loaf.
  6. Layer the Ham, Cheese & Pickles over the loin.
  7. Either use a baking sheet or the lid from the dutch oven (upside down) to make a flat surface to put your sandwich flat on back in the smoker & use the dutch oven to weigh down & “press” the sandwich flat.  Leave in smoker until bread starts to darken up & the cheese is melted.


Flatten the sandwich before you put it in the smoker as often the grates aren’t meant to hold that much pressure.  Use the lid to then keep the sandwich flat.

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