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Cuban Sandwich Recipe

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★★★★★

4.6 from 113 reviews

This classic Cuban Sandwich features tender mojo-marinated pork shoulder roasted to perfection and layered with Swiss cheese, honey ham, dill pickles, and a tangy mayo-mustard sauce on crisp Cuban bread. Grilled until golden and melty, this sandwich captures authentic Cuban flavors in every bite.

Ingredients

Scale

Mojo Pork Marinade

  • 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

Pork

  • 1 pound pork shoulder or butt roast

Mayo-Mustard Sauce

  • ¼ cup mayonnaise
  • ¼ cup yellow mustard
  • ¼ teaspoon cayenne pepper

Sandwich Assembly

  • 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

  1. Make the Mojo Marinade: In a large marinating dish, combine the chopped cilantro, minced garlic, olive oil, orange juice, lime juice, dried oregano, ground cumin, kosher salt, and freshly ground black pepper. Stir well to mix all the flavors and let it sit for 10 minutes to meld.
  2. Marinate the Pork: Place the pork shoulder in the marinade dish, ensuring it’s fully coated with the citrus-garlic mixture. Cover the dish and refrigerate for at least 2-3 hours, or preferably overnight to deepen the flavors.
  3. Roast the Pork: Preheat your oven to 375°F (190°C). Remove the pork from the marinade and place it on a roasting tray, discarding any leftover marinade. Roast at 375°F for 20 minutes, then lower the oven temperature to 225°F (107°C) and continue roasting until the pork is tender, which should take about 2 hours. Once cooked, let the meat rest before slicing it thinly.
  4. Prepare the Mayo-Mustard Sauce: In a small bowl, combine the mayonnaise, yellow mustard, and cayenne pepper. Mix thoroughly. Alternatively, you can just use yellow mustard if preferred.
  5. Assemble the Sandwiches: Lay out the Cuban bread halves and spread the prepared mayo-mustard sauce or mustard on each piece evenly. Layer the Swiss cheese on the bottom halves, followed by thin slices of the roasted pork, honey ham, and dill pickles. Place the top halves over these layers to form a complete sandwich.
  6. Grill the Sandwiches: Heat a grill pan, panini press, or skillet over medium heat. If using a skillet, optionally spread a little salted butter to help crisp the bread. Place the sandwiches in the heated equipment, pressing them down firmly either with the panini press or a heavy skillet to flatten. Grill for about 3 to 5 minutes per side until the bread is crispy and golden, and the cheese inside has melted.

Notes

  • For best flavor, marinate the pork overnight.
  • If Cuban bread is unavailable, use a soft French or Italian bread as an alternative.
  • Use a heavy press or a clean brick wrapped in foil if you don’t have a panini press.
  • Butter on the bread before grilling adds extra crispness but can be omitted for a lighter version.
  • Slicing the pork thinly helps with even sandwich layering and biting.
  • Leftover mojo marinade should be discarded and not reused for safety reasons.

Keywords: Cuban sandwich, mojo pork, grilled sandwich, Latin American sandwich, roast pork sandwich

Find it online: https://flavorsbymaya.com/cuban-sandwich-recipe/