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Having spent some time living in Florida, I’m well acquainted with the infamous Cuban sandwich. It’s a source of great debate among locals as to where it was invented and how to properly make one. I’ve eaten many in my time, and I have to say that this Cubano recipe is my absolute favorite I’ve ever had! It’s loaded with pork, cheese, pickles, and a spicy mustard sauce that takes it to the next level.
This classic Cuban sandwich is stuffed with two kinds of pork, creamy Swiss cheese, tangy pickles, and a spicy mustard sauce. It has a great balance of flavors and is a super filling lunch that I love to make! It takes me right back to my days in Florida.
Tips for Success
- This recipe is for a classic Miami Cuban sandwich, which is a classic in my opinion. But if you’re looking for a little something different, try a Tampa Cuban. The only difference is that a Tampa Cuban adds slices of Genoa salami in addition to the pork and ham. I enjoy this sandwich both ways!
- Since this is a recipe that takes a bit of time to put together, I like to roast the pork ahead of time. It’s great for the flavors and makes assembling the sandwiches the next day a breeze!
Cuban Sandwich Recipe
Equipment
- Indoor Grill Pan OR
- Panini Press
Ingredients
For the Mojo Pork
- ¼ cup finely chopped fresh cilantro
- 4 cloves garlic minced
- ¼ cup olive oil
- ¼ cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound pork shoulder or butt roast
For the Mayo-Mustard Sauce
- ¼ cup mayonnaise
- ¼ cup yellow mustard
- ¼ teaspoon cayenne pepper
For the Sandwiches
- 1 loaf Cuban bread cut into 4 equal pieces and sliced in half horizontally
- 8 slices Swiss cheese
- 8 slices honey ham thinly sliced
- 2 whole dill pickles thinly sliced lengthwise
- Salted butter optional, for grilling
Instructions
For the Mojo Pork
- Start by making the mojo marinade for the pork. In a large marinating dish, combine the cilantro, garlic, olive oil, orange juice, lime juice, oregano, cumin, salt, and pepper. Stir to combine and set aside for 10 minutes to allow flavors to meld.¼ cup finely chopped fresh cilantro, 4 cloves garlic, ¼ cup olive oil, ¼ cup orange juice, 2 tablespoons lime juice, 1 teaspoon dried oregano, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Place the pork in the marinating dish. Pour the citrus-garlic marinade over the pork, making sure it’s well coated. Cover and refrigerate to marinate for at least 2-3 hours, preferably overnight.1 pound pork shoulder or butt roast
- Preheat the oven to 375°F (190°C). Remove the pork from the marinade, and place it on a roasting tray. Discard the extra marinade. Roast the pork for 20 minutes at 375°F, then lower the heat to 225°F (107°C) and continue to cook until the pork is tender, approximately 2 hours. Allow the meat to rest before slicing thinly.
For the Mayo-Mustard Sauce
- Combine the mayonnaise, mustard, and cayenne pepper in a small bowl. If not using, simply have yellow mustard ready for spreading.¼ cup mayonnaise, ¼ cup yellow mustard, ¼ teaspoon cayenne pepper
For the Sandwiches
- Assemble the sandwiches by laying out the bread and spreading the mustard or mayo-mustard sauce on each half.1 loaf Cuban bread
- Layer the Swiss cheese, roasted pork slices, honey ham, and dill pickle slices on the bottom halves of the bread. Place the top halves of the bread on top and form a sandwich.8 slices Swiss cheese, 8 slices honey ham, 2 whole dill pickles
- Heat a grill pan or panini press over medium heat or use a skillet with a little butter if preferred.Salted butter
- Grill the sandwiches, pressing them down to flatten either with the panini press or using a heavy skillet in a grill pan. Cook for about 3 to 5 minutes on each side, or until the cheese is melted and the sandwich is heated through and crispy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Cuban Sandwich Step by Step
Make the Marinade: In a large marinating dish, combine ¼ cup of finely chopped fresh cilantro, 4 minced cloves of garlic, ¼ cup of olive oil, ¼ cup of orange juice, 2 tablespoons of lime juice, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Stir to combine and set aside for 10 minutes to allow flavors to meld.
Marinate the Pork: Place 1 pound of pork shoulder or butt roast in the marinating dish. Pour the citrus-garlic marinade over the pork, making sure it’s well coated. Cover and refrigerate to marinate for at least 2-3 hours, preferably overnight.
Roast the Pork: Preheat the oven to 375°F (190°C). Remove the pork from the marinade, and place it on a roasting tray. Discard the extra marinade. Roast the pork for 20 minutes at 375°F, then lower the heat to 225°F (107°C) and continue to cook until the pork is tender, approximately 2 hours. Allow the meat to rest before slicing thinly.
Make the Sauce: Combine ¼ cup of mayonnaise, ¼ cup of yellow mustard, and ¼ teaspoon of cayenne pepper in a small bowl. If not using, simply have yellow mustard ready for spreading.
Spread the Sauce: Assemble the sandwiches by cutting a loaf of Cuban bread into 4 equal pieces and slicing in half horizontally. Lay out the bread and spread the mustard or mayo-mustard sauce on each half.
Layer the Sandwiches: Layer 8 Swiss cheese, roasted pork slices, 8 slices of honey ham, and 2 sliced dill pickles on the bottom halves of the bread. Place the top halves of the bread on top and form a sandwich.
Grill the Sandwiches: Heat a grill pan or panini press over medium heat or use a skillet with a little butter if preferred. Grill the sandwiches, pressing them down to flatten either with the panini press or using a heavy skillet in a grill pan. Cook for about 3 to 5 minutes on each side, or until the cheese is melted and the sandwich is heated through and crispy.
How to Store and Reheat
I recommend enjoying a Cuban sandwich fresh to avoid soggy bread. If storing, wrap it tightly in aluminum foil and keep it in the refrigerator for up to 24 hours. Reheat in a 350°F oven wrapped in aluminum foil for 10-15 minutes.
While it is possible to freeze a Cuban sandwich, the quality may be compromised upon thawing and reheating, as the bread may become soft and the filling may release additional moisture. For best results, freeze the components separately and assemble prior to serving.
You can, however, freeze the cooked pork in freezer bags or an airtight container for up to 3 months. Thaw in the fridge before reheating.
Serving Suggestions
I like to serve Cuban sandwiches with fried pickles or french fries and a pickle spear. A little bit of coleslaw or a fresh spinach berry salad would also be delicious.
