Easy Cuban Sandwich Recipe
Make this easy Cuban sandwich recipe with mojo pork, ham, Swiss cheese, dill pickles, and mustard on Cuban bread, pressed until hot and crispy.
Servings 4 Sandwiches
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
Calories: 443kcal | Carbohydrates: 2g | Protein: 35g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 858mg | Potassium: 425mg | Sugar: 1g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 285mg | Iron: 1mg
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