Few sandwiches inspire the kind of devotion that the Cuban sandwich—or Cubano—commands. Born in the vibrant Cuban communities of Florida, this pressed masterpiece layers tender, garlicky roasted pork, savory ham, melted Swiss cheese, tangy pickles, and yellow mustard between crisp, buttery bread.
The magic happens on the press, where the sandwich is flattened and toasted until the exterior shatters, the cheese melts into every crevice, and the flavors meld into one harmonious bite. While the roasted pork is a labor of love, it’s also what makes this sandwich truly exceptional.
Make a batch of mojo-marinated pork on the weekend, and you’ll have the foundation for the ultimate Cubano ready in minutes. Whether you’re in Miami, Tampa, or anywhere in between, this sandwich is a taste of Cuban-American heritage you can recreate at home.
Ingredients
For the Mojo-Marinated Roasted Pork:
- 2 lbs (900g) pork shoulder or pork butt
- ½ cup (120ml) sour orange juice (or ¼ cup orange juice + ¼ cup lime juice)
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Cuban Sandwich (per sandwich):
- 1 Cuban bread loaf (or Italian or French bread, about 8-10 inches)
- 2 tablespoons yellow mustard
- 4 ounces (115g) roasted pork, thinly sliced or shredded
- 4 ounces (115g) deli ham, thinly sliced
- 4 slices Swiss cheese
- ¼ cup dill pickle slices (sandwich slices)
- 2 tablespoons unsalted butter, softened
For Serving:
- Plantain chips or potato chips
- Mojo sauce for dipping (optional)
Instructions
1. Make the Mojo-Marinated Roasted Pork: In a bowl, combine sour orange juice, minced garlic, cumin, oregano, salt, pepper, and olive oil. Place pork in a large resealable bag or baking dish and pour marinade over. Refrigerate for at least 4 hours, ideally overnight.
Preheat oven to 325°F (165°C). Transfer pork and marinade to a Dutch oven or roasting pan. Cover and roast for 2½ to 3 hours, until fork-tender. Shred or slice. (Pork can be made up to 3 days ahead.)
2. Prepare the Bread: Cut the Cuban bread loaf in half lengthwise. Spread yellow mustard generously on both cut sides. On the bottom half, layer Swiss cheese, roasted pork, ham, and dill pickles. Top with the remaining cheese slices, then close the sandwich with the top half of bread.
3. Butter and Press: Spread the softened butter evenly over the outside of the sandwich—both top and bottom. This creates the golden, crispy crust. Heat a large skillet, griddle, or panini press over medium heat. If using a skillet, place the sandwich in the pan and place a heavy skillet or cast iron weight on top to press it down.
Cook for 3 to 4 minutes per side, pressing firmly, until the bread is golden brown, crispy, and the cheese is fully melted. If using a panini press, cook according to manufacturer’s instructions until golden and pressed.
4. Slice and Serve: Remove the sandwich from the press and let rest for 1 minute. Slice in half diagonally. Serve immediately with plantain chips and mojo sauce for dipping, if desired.
This Cuban Sandwich captures the essence of a beloved cultural classic—crispy, melty, tangy, and deeply satisfying.
