Jerk Pork Belly Bubano

by | Jan 1, 2021 | Community

For the Toronto Taste 2022 Cookbook, Chef Craig Wong of Patois Toronto created this scrumptious sandwich melt. It may require a little more effort than your standard grilled sandwich but it is well worth it.

6 pc Hawaiian bread 
3 tbsp dijon mustard 
2 tbsp mayonnaise 
3-4 slices comté swiss cheese 
6 oz jerk pork belly, chilled & sliced thinly 
4 oz prosciutto cotto, sliced thinly 
sweet pickles, sliced 
2 tbsp butter 


  • Preheat a wide shallow frying pan or nonstick griddle over medium-low heat. Put aside a heavy cast iron skillet or pot lid that is smaller than the circumference of the pan. 
  • Slice Hawaiian bread loaf in half horizontally while keeping the buns attached to one another. 
  • Spread the mustard and mayonnaise on both cut sides of bread. 
  • Layer swiss cheese on both sides, then jerk pork on one side, and prosciutto cotto on the other. 
  • Add pickles, then sandwich both sides together. Melt 1 tbsp butter in the pan, add the sandwich and toast for 3-5 minutes. 
  • Flip it over, and press with the cast iron skillet or pot lid. 
  • Toast for a further 3-5 minutes until cheese is bubbly and melted. 

Thank you to Chef Craig Wong and Patois for their support of Toronto Taste.

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