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2 stacked halves of a cuban sandwich.
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Cuban Sandwich Recipe

This Cuban sandwich recipe is my absolute favorite I've ever had. It's loaded with pork, cheese, pickles, and a spicy mustard sauce!
Step-by-step photos can be seen below the recipe card.
Prep Time2 hours 15 minutes
Cook Time2 hours 25 minutes
Total Time4 hours 40 minutes
Course: Dinner, Lunch, Main Course, Sandwiches
Cuisine: American
Servings: 4 sandwiches
Author: Sabine Venier

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
    mojo marinade in a glass bowl.
  • 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
    marinated pork shoulder in a glass bowl.
  • 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.
    cooked pork shoulder on a wire rack set in a foil-lined baking sheet.

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
    mayo-mustard sauce in a glass dish with a spoon.

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
    cuban bread spread with mayo-mustard sauce.
  • 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
    open-faced cuban sandwich on a cutting board.
  • 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.
    grilling cuban sandwiches in a grill pan.

Nutrition

Serving: 1sandwich | Calories: 780kcal | Carbohydrates: 36g | Protein: 42g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 119mg | Sodium: 1982mg | Potassium: 639mg | Fiber: 3g | Sugar: 5g | Vitamin A: 537IU | Vitamin C: 13mg | Calcium: 433mg | Iron: 5mg