Easy Cuban Sandwich Recipe (Pressed Cubano)
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This easy Cuban Sandwich recipe is loaded with tender mojo pork, ham, Swiss cheese, dill pickles, and mustard on Cuban bread. Then, it’s pressed until the bread is crisp and the cheese is warm and melty.
I fell in love with Cuban sandwiches while visiting our son, who lives in South Florida. The Cuban food in Miami was amazing, and once I tasted a warm, pressed Cubano, I knew I wanted to recreate it at home.
A traditional Miami-style Cuban sandwich uses yellow mustard, and it’s delicious that way. I put my own spin on it by mixing Dijon mustard with Sriracha. Dijon gives it a softer mustard flavor, while the Sriracha adds a little zip.
Whether you use traditional yellow mustard or my Dijon-Sriracha combination, I’ll show you how to make a delicious Cuban sandwich at home, even if you don’t own a sandwich press.
You may also have heard of a Cuban Medianoche sandwich. While the two sandwiches are similar, a traditional Cubano is made with Cuban bread, while a Medianoche is made with a softer, sweeter bread.
For this recipe, I use my homemade Cuban bread. It gets wonderfully crisp when the sandwich is pressed and holds all of those delicious layers of pork, ham, cheese, and pickles.
What Makes a Cuban Sandwich Authentic?
A traditional Miami-style Cuban sandwich is made with Cuban bread, roasted pork (mojo pork), ham, Swiss cheese, dill pickles, and yellow mustard. It’s pressed until the bread is crisp and the cheese is warm and melted. You’ll find regional variations, too. Tampa-style Cuban sandwiches, for example, often include salami.
Cuban Sandwich Ingredients
- Cuban Bread – I make the rolls using our Cuban Bread recipe. It gets crisp when pressed while holding all of those delicious fillings.
- Cuban Roast Pork – We use marinated pork shoulder or pork butt because we love the tender texture of the roast. I share the oven-baked method in the recipe card, or you can make our Instant Pot Mojo Pork.
- Thinly Sliced Ham – Thin slices are easy to layer and heat quickly when the sandwich is pressed. We love using our Honey Baked Ham.
- Swiss Cheese – Its mild flavor pairs perfectly with the pork, ham, mustard, and pickles and melts beautifully when pressed.
- Dill Pickles – Dill pickles add a tangy bite that cuts through the rich pork, ham, and cheese.
- Mustard – Yellow mustard is traditional on a Cuban sandwich. I use Dijon mustard mixed with Sriracha for a softer mustard flavor with a little extra zip. You can use traditional yellow mustard instead if you prefer.
NOTE: You only need 1 pound of cooked pork to make 4 Cuban sandwiches. We cook the entire pork roast and freeze the leftovers for another meal. It’s an easy way to have flavorful cooked pork ready when we’re too busy to cook or just don’t feel like it.
How to Make a Cuban Sandwich
Mojo Pork Recipe
The roasted pork in a Cuban sandwich is called mojo pork. I make mine with pork butt (pork shoulder) that’s marinated with citrus, garlic, and spices before roasting.
Step 1: Mash the garlic, salt, and peppercorns into a paste, using a mortar and pestle or a food processor.
Step 2: Make the sour orange juice by combining orange, lemon, and lime juice. Stir in the garlic paste, onion, and oregano. Let the mixture sit for 30 minutes.
Step 3: Heat the oil in a saucepan until hot, then remove it from the heat. Carefully whisk in the garlic-orange juice mixture until combined. The mixture may splatter when it’s added to the hot oil, so add it carefully. Let the marinade cool before using it.
Step 4: Place the pork butt in a roasting pan and pierce it several times with a large fork or knife. Pour the marinade over the pork, cover the pan, and refrigerate for 2 to 3 hours.
Step 5: Preheat the oven to 375°F. Uncover the pork and roast for 20 minutes. Reduce the oven temperature to 225°F and continue roasting until the pork is tender and can easily be pulled apart with a fork, about 2 hours and 20 minutes. My pork reached an internal temperature of 175°F. Let it rest for 10 minutes before pulling or slicing.
How to Assemble a Cuban Sandwich
Once the mojo pork is ready, these sandwiches are easy to put together. Butter the Cuban bread, then layer the dill pickles, roasted pork, ham, and Swiss cheese in that order.
Yellow mustard is traditional on a Miami-style Cuban sandwich. I put my own spin on it by combining Dijon mustard with a little Sriracha for a softer mustard flavor with a bit of zip.
Once your sandwich is assembled, it’s ready to be pressed until the bread is crisp and the cheese is melted.
Apply mustard-
Layer of dill pickles
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Layer of Mojo Pork
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Add ham slices
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Add layer of Swiss cheese
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Butter bread inside and out
Tips for the Best Cuban Sandwich
Spread the mustard from edge to edge. Whether you’re using traditional yellow mustard or my Dijon-Sriracha mixture, spreading it evenly means you’ll get some in every bite.
Make the bread and pork ahead of time. To save time, make the Cuban bread and mojo pork the day before. Slice or shred the pork and refrigerate it until you’re ready to assemble and press the sandwiches.
Save the extra mojo pork. You only need about 1 pound of cooked pork for four sandwiches. I freeze the extra pork in meal-size portions so we can make Cubanos without roasting another pork shoulder.
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Use cooking time as a guide. The time needed to roast your pork will depend on the size of the roast. Cook it until it’s tender and easily pulls apart with a fork.
Toast the inside of the bread. I like to lightly toast the cut sides before assembling the sandwiches. This helps keep the pickle juice from making the bread soggy.
How Long Does a Cuban Sandwich Take to Make?
Once your mojo pork is ready, you can assemble and press the Cuban sandwiches in about 30 minutes. The sandwich itself only needs about 3 to 5 minutes in the press or pan.
If you’re making the mojo pork from scratch, you’ll also need to allow time for marinating and roasting. I like to make the pork ahead of time so the sandwiches are quick and easy to put together when we’re ready to eat.
Cuban Sandwich FAQs
Is a Cuban sandwich served hot or cold?
I recommend serving Cuban sandwiches hot, right after they’re pressed. That’s when the bread is crisp, the filling is warm, and the Swiss cheese is melted. If a pressed sandwich sits too long and gets cold, the bread can become hard.
What is the best bread for a Cuban sandwich?
Cuban bread is the traditional and my favorite choice for a Cubano. If you can’t find it at a local bakery, you can make it at home.
In a pinch, you can use a long, soft baguette or a soft French or Italian bread. Avoid bread with a very thick, hard crust because the sandwich needs to flatten when it’s pressed.
What is the best ham for a Cuban sandwich?
I like thinly sliced ham because it’s easy to layer and heats quickly when the sandwich is pressed. I use honey ham, which tastes delicious with the tangy mustard, dill pickles, mojo pork, and Swiss cheese.
Can I make a Cuban sandwich without a panini press?
Can I make a Cuban sandwich without a panini press?
My mother-in-law gave us her panini press because she never used it, and we were happy to be the beneficiaries! It’s perfect for pressing Cuban sandwiches, but you don’t need one to make this recipe.
Place the sandwich in a hot skillet or on a griddle and put a second heavy skillet on top. Gently press the sandwich as it cooks. Flip it as needed until both sides are crisp, the filling is hot, and the cheese is melted.
Does a Cuban sandwich have salami?
It depends on the style. A Miami-style Cuban sandwich is generally made without salami, while Tampa-style Cuban sandwiches often include it. My recipe is based on the Miami-style sandwich, so I don’t add salami.
What to Serve with Cuban Sandwiches
Cuban sandwiches are filling, so simple sides are perfect. We love serving them with rice and beans, Cuban black beans, fried plantains, or crispy french fries.
And if there’s room for dessert, a slice of Cuban Rum Cake is a delicious way to finish the meal.
How to Store and Reheat Cuban Sandwiches
Storage: I recommend storing the Cuban sandwich ingredients separately in the refrigerator and assembling the sandwiches right before you’re ready to press and eat them. This keeps the bread from getting soggy.
Reheating: For the best texture, reheat the sandwich in a panini press or skillet until it’s heated through, the bread is crisp, and the cheese is melted. I don’t recommend using the microwave because the bread can become soggy.
Freezing: Instead of freezing the assembled sandwiches, I freeze leftover mojo pork in portions. Thaw the pork in the refrigerator and you’ll have it ready to make Cuban sandwiches another day.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Easy Cuban Sandwich Recipe
Equipment
Ingredients
Sandwich
- 4 small Cuban bread loaves sliced lengthwise
- 3 tbsp butter
- 1 lb Cuban Roast Pork
- 8 slices thinly sliced ham I used honey ham
- 8 slices Swiss Cheese
- Dill pickle slices
- Mustard I use Dijon; yellow mustard is traditional
- *Sriracha optional, for mixing with the Dijon mustard
Cuban Roast Pork (Mojo – Marinated Pork)
- 4 lb pork shoulder roast (also called pork butt)
- 1 garlic clove
- 1 tsp salt
- 1 tsp black peppercorns
Sour Orange Juice
- 1 cup orange juice I used 2/3 cup 100% orange juice (not from concentrate, 1 lime juiced and 1 lemon juiced)
- 1 lemon, juiced
- 1 lime, juiced
- 1 cup minced onion
- 2 tsp dried oregano
- ½ cup olive oil Spanish olive oil if you have it; I use Italian
Instructions
Cuban Roast Pork
- Mash the garlic, salt, and peppercorns into a paste using a mortar and pestle or food processor. Stir in the sour orange juice, onion, and oregano. Let the mixture sit for 30 minutes.
- Heat the olive oil in a 2-quart saucepan until hot but not frying hot. You'll see some movement in the oil. Remove the pan from the heat and carefully whisk in the garlic-orange juice mixture until well combined. The mixture may splatter when added to the hot oil, so add it carefully. Let the marinade cool before using.
- Pierce the pork roast several times with a fork or sharp knife. Place it in a roasting pan and pour the garlic mixture over the pork, reserving a little for basting. Cover and refrigerate for 2 to 3 hours.
- Preheat the oven to 375°F.
- Uncover the pork and roast for 20 minutes. Reduce the oven temperature to 225°F and continue roasting until the meat is tender and can easily be pulled apart with a fork, about 2 hours and 20 minutes. Baste occasionally while roasting. My pork reached an internal temperature of 175°F. Remove it from the oven and let it rest for 10 minutes before slicing or pulling.
Sandwich Assembly
- Butter the cut sides of the Cuban bread and spread with mustard. Layer the dill pickles, roasted pork, ham, and Swiss cheese in that order.
- Heat a griddle or skillet and add a little butter. Add the sandwich and flatten it with a heavy skillet, bacon press, foil-wrapped brick, or panini press. Cook for about 3 minutes, then flip and press the other side.
- Keep the pan hot enough to crisp the bread and melt the cheese without burning the sandwich. Continue cooking until the bread is golden brown and the cheese is melted.
- Slice the sandwich diagonally and serve immediately.
Video
Notes
Notes
You only need 1 pound of cooked pork to make 4 Cuban sandwiches. I freeze the leftover mojo pork in meal-size portions so we can make fresh Cubanos another day. Cooking time will vary depending on the size of your pork roast. Cook until the pork is tender and can easily be pulled apart with a fork. I like to lightly toast the inside of the Cuban bread before assembling the sandwich. This helps keep the pickle juice from making the bread soggy. Yellow mustard is traditional on a Miami-style Cuban sandwich. I use Dijon mustard mixed with a little Sriracha for a softer mustard flavor with a little extra zip. Recipe source: This Cuban sandwich and mojo pork recipe is adapted from Three Guys From Miami from their book: “Three Guys From Miami Cook Cuban.” Copyright ©2004 All Rights Reserved. I adapted the sandwich by using Dijon mustard mixed with Sriracha in place of traditional yellow mustard. Check out their website at: https://icuban.com/food https://icuban.com/foodNutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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This post was updated from 2019 to improve readers’ experience. New images were added to show the Best Bread to use when making a Cubano Sandwich. No changes were made to the recipe.
On the hunt to try the soft egg bread version now that Ive had the cuban variety! Loved the crunchy bread and the crunch of the pickles with the melty cheese and tender pork! LOVED a lot! Thanks!
Thank you, Michele!
I love cuban sandwiches! These would be such a hit at my house!
Thank you Madi! We love them too!
I’m not too familiar with Cuban food, but this sandwich looks delicious. The roast Cuban pork looks like it’ll be a family favorite. And, I love the before & after panini skills photos.
Thank you Debi!
A Medianoche sandwich with its special bread is my husband’s favorite and you have done it perfectly.
Thank you Karen!
Great sandwich Julie!! I love a good Cuban Sandwich…and thanks for hosting Fiesta Friday with me! 🙂 🙂
Thank you Linda! There were some mighty tasty submissions this week and I loved co-hosting with you!
Oh Julie, this looks amazing… my mouth is literally drooling, I bet it is really hard have just one of this!
Thank you so much! These sandwiches were pretty good so half was fine for me. John had 1-1/2 which was perfect for him. I hope you enjoy the rest of your weekend!
I’ve always wanted to make a Cuban sandwich, especially after watching Chef. I can’t wait to try this, and the bread recipe too!!!
Thank you, Matt! You will love this bread! I’m going to make it again and love that I have leftover pork in the freezer. It’s like dinner money! I sure hope you will stop back and let me know what you think. Enjoy your day! Julie
I’ve never had a Cuban but it looks absolutely delicious!! Thanks for sharing these at the fiesta! Now I have to go wipe the drool off my keyboard lol. Happy FF!
Thank you, Ai! We had our first Cubano about 5 years ago and can’t get enough of them now. This bread would be good on so many sandwiches.
I am totally drooling here Julie, this looks incredible! And to be honest, it looks pretty perfect to me!
Thank you, Michelle! I’m very happy that we found a recipe that was so good to make at home too.
I never had a Cuban sandwich but obviously I have been missing something good. Sour orange juice – that’s a new one! Thanks for co-hosting this week 🙂
Thank you Judi! Sour orange was a new one for me too and not available where I shop. I used the citrus mix and it was really good. I just love hosting FF. They are the best bloggers ever. I wish I had more time to do it more often. People that don’t do it don’t know what they’re missing!
This sandwich looks so good, Julie! Your photos are making my mouth water! 🙂
Thank you, Nancy! We really enjoy these sandwiches. I’m glad that I roasted extra pork so can make them much quicker next time.
Ok, ignore what I said on your other post. THIS IS my favorite medianoche snack! Ok, not snack, but a full meal. This is my favorite medianoche meal! What?! You mean you never had a medianoche meal?!
Thank you, Angie! I’d had a couple good Cubano sandwiches but they don’t exist in Nebraska so had to learn to make this sandwich. I will be searching the Three Guys cookbook for more. We sure loved their recipes.
Oh my gosh, Julie! I can’t believe that I have been known to say that I don’t like sandwiches! These look like something I actually want to eat! Yum!
I used to say the same thing Julianna and that’s because the bread was dry and the ingredients boring. I’ve had an attitude change with this one! Thank you!
I love a good sandwich and if I had this one I am not sure I would have made it to photograph is before it was in my belly! Yum! I had a panini press but got rid of it when I moved as I have to admit I never used it and now am thinking it might have been a bit rash!
Thank you for co hosting Fiesta Friday and have a great weekend! 🙂
Thank you Petra! I’ve done that too I hate having stuff I don’t use and then have fleeting thoughts that maybe I should have hung on to it. I’ve lived a long time without one and if this wasn’t given to me I might not have one yet. You can use another pan or a brick too.
OMG! That sandwich looks heavenly. I love the thick slices of pork shoulder, the gooey cheese and that bread – i would kill for that bread. You have me drooling right now!
Thank you, Lily! I’m happy that I still have some of that pork in the freezer. It’s like dinner money in the bank.
I had a Cuban sandwich once and it was in Costa Rica! I love your recipe it brings back memories of our first vacation without the kids!
I’ll be making this for him. I wonder if he’ll remember too!?! Lol
Thanks!
Michelle
Do make it for him Michelle! Maybe a date night? I’ve never been to Costa Rica but it’s on my bucket list!
Yum! Cuban sandwiches are so underrated.
Thank you, Debbie! I always just thought they’d be too much work, but they really aren’t and are so good. Are you expecting any bad weather this weekend?
Just a cold front that is supposed to produce rain, but nothing from that awful storm out there. I really feel for Florida. Really scary what that monster is doing!
It’s 39 here this morning and it rained all day yesterday with tornado watches. Go figure. My son lives in Miami and we were pretty nervous but it looks like they dodged the worst of it. Cold and rain…time to bake!
Burrr! We could get down into the 40’s next week. I’m ready though! I hope your son stays safe and the storm doesn’t circle back around. What a mess! I know quite a few people down in FL.Pray that everyone stays safe!
Thanks Debbie! Have a wonderful weekend!
I love Cuban sandwiches and yours look incredible! Especially with that bread 🙂 YUMMMM!
Thank you so much Sarah! I could o.d. on that bread my friend! Have a wonderful weekend!
My husband is a sucker for a good cuban sandwich and I’ve tried a few different recipes. This one looks like one we HAVE to make!
Oh Jasmine, I don’t think he will be disappointed. Please give it a try and let me know what your husband thinks. We have one place in town that we can get them and they’re good. We keep trying them at other places and they’re are just meh. Thank you for stopping by and have a great weekend!
I had never tried these until I was in FL. They are soo, soo good. Thank you for the recipe and pictures. Very well done!
The best were in Florida Dan! They ruined me for any others until these. I appreciate you stopping by and leaving me such a sweet comment! My pictures are a work in progress….
yes please! Looks amazing and great for dinner for me and the kids!
Oh Katie, your kiddos would love these and since I cooked an almost 5-pound pork shoulder I have leftovers in the freezer for the next time I whip up that bread. Thank you so much for stopping by and have a marvelous weekend!
I have a panini press that I don’t use nearly enough. My husband loves Cuban sandwiches. I will have to give these a try. Your photos are gorgeous–all that melty cheese is making my mouth water 🙂
I needed a panini press class, Lucy before I dove into this sandwich. I don’t know why I didn’t experiment first. Regardless it was delicious! Thank you so much for stopping by! I hope you have an amazing weekend!
Oh yum, I adore a great Cuban sandwich and this looks amazing!
Thank you, Karly! I’m very happy that we have one we can make at home without being constantly disappointed in a midwest restaurants version of a Cuban sandwich!
Oh man alive does everything looks gooooood in this post! ilove the look of the bread and the pork, am totally salivating here right now 😀
Thank you, Jo! My husband ate these sandwiches three days in a row. Time to pull the rest of the pork out of the freezer LOL!
Still looks plenty good to me Julie. Great job; now I’ve got something to do with my panini press (that I rarely if ever use lol) 🙂
Thank you Jess! I needed a panini press tutorial LOL. I mushed this poor sandwich to death but got better after John’s third day of eating them.