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Cuban Sandwich

Cuban Sandwich

A Cuban sandwich is made with ham, Swiss cheese, roast pork and pickles all generously stacked on Cuban bread. The sandwich is then lightly buttered and heated on a plancha (sandwich press) until the bread is nice and toasty and the cheese is melted.

 

It’s one of the best sandwiches ever and they can be found in cafeterias and restaurants all over Miami.

 

If you can’t get to Miami anytime soon, there’s no reason you should go without. Most of what you need to make a Cuban sandwich is really easy to get.

 

If you want to make a homemade Cuban sandwich, the ham and cheese are simple; you can pick those up at the deli. The roast pork on the other hand… not so easy to get.

 

If you have a craving for a Cuban sandwich, there’s a couple ways to get it. One way is to roast a pork shoulder. Here’s a great recipe: Cuban roast pork

Cuban Roast Pork meat being held by a large fork

 

Looks good doesn’t it? But, it takes a long time to prepare and cook; in fact, it’s a two day process. Totally worth it though!

 

If you want that Cuban sandwich without roasting a whole shoulder, make pork tenderloin instead.  Put together a mojo marinade; marinate the pork tenderloins for a few hours to overnight and grill. You’ll be enjoying that Cuban sandwich in no time!

 

If you want to try other popular sandwiches try this pan con bistec or this easy and delicious Cuban chicken sandwich. Enjoy!

 

To make the pork tenderloin and mojo marinade you will need

2½ pounds Pork Tenderloin (usually they come 2 to a pack)

1 Head of Garlic, peeled and smashed

1½ cups Sour Orange Juice (or oranges and limes)

2 tablespoons Olive Oil

1 teaspoon Oregano, dried

¼ teaspoon Cumin

1 Bay Leaf

2 teaspoons Kosher Salt, divided

 

Other ingredients for the Cuban sandwich

2 Loaves Cuban Bread (use Italian if you can’t find Cuban)

Yellow Mustard

1 pound Sweet Ham, sliced

1 pound Swiss Cheese, sliced

1 cup Pickles, sliced

1 tablespoon Butter, softened

 

Make the mojo marinade

Sour oranges hack: If you can’t find sour oranges where you live, or they’re not in season make your own. Combine fresh squeezed orange juice with lime juice at a 2:1 ratio. So, for this recipe use 1 cup orange juice and ½ cup lime juice. Stir or shake the sour orange juice to combine.

 

Juice the sour oranges and use a strainer to catch all the seeds. Smash the garlic cloves, give them a good whack with the side of a knife or a meat mallet, the peel should come right off.

 

Add the garlic and about 1 teaspoon of salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces. Add the smashed garlic, sour orange juice, olive oil, 1 teaspoon salt, oregano, cumin and the bay leaf to a bowl or jar. Stir or shake to mix well.

Making Mojo Marinade all of the ingredients are in a large mason jar and a bay leaf is being dropped in

 

Marinate the pork tenderloins

Place the pork tenderloin in a large, re-sealable bag and pour the marinade over the meat. Remove most of the air from the bag and seal tight.

 

Make sure the bag is properly sealed and place it in a pan or on a plate, just in case the bag leaks (yes it has happened to me). Let the pork tenderloins marinate in the refrigerator for at least a few hours, overnight is better.

 

Grill the pork

Remove the pork tenderloins from the bag and discard the marinade. Grill the pork until the internal temperature reaches at least 165°F at the thickest part.

 

Grill time will vary, but as a guide it took us 50 minutes on moderate-low heat on a gas grill.

 

Two grilled pork tenderloins on a metal pan

 

Allow the pork tenderloin to cool a bit, and place them on a cutting board. Shred the tenderloins using two forks.

 

Pork tenderloins on a black cutting board being shredded with a fork

 

Build the Cuban sandwich

 

Cuban Sandwich Ingredients ham, cheese, pickles and shredded pork arranged on a platter with Cuban Bread and mustard on the side

 

Cut the Cuban bread loaf into roughly 6 inches pieces. Slice each piece open.

 

Lay the bread open and spread the top slice with mustard. Add a few slices of ham, a nice thick layer of shredded pork and a couple slices of Swiss cheese.

 

Add the pickles slices to the sandwich and you are ready to press. Brush the top of the sandwich with a little bit of the softened butter.

 

Cuban Sandwich being brushed with butter on the top

 

Toast the bread on a pre-heated sandwich press or panini press until the bread is nice and toasted and the cheese has melted. Cut the sandwich in half diagonally and serve.

 

Cuban Sandwich on a sandwich press

 

Just a few notes for a great Cuban sandwich

If you don’t have a sandwich press you can use a large skillet to toast the sandwich. Heat a large heavy skillet and add the Cuban sandwich, place another heavy skillet on top and press down.

 

When the bread is toasted, flip and repeat on the other side until the bread is toasted and the cheese is melted.

 

If Cuban bread is not available in your area, use a loaf of Italian bread. It’s a good substitute, because it’s crusty on the outside and fleshy on the inside.

 

Use a sweet ham, something not too strong. Also, ask the deli to slice the ham a little on the thick side, so it’s not falling apart and you get a nice hearty bite.

 

Cuban Sandwich cut in half and stacked one on top of the other

 

Cuban Sandwich cut in half, stacked one on the other
Print Recipe
5 from 1 vote

Cuban Sandwich

A traditional Cuban sandwich is made with ham, Swiss cheese, roast pork and pickles all generously stacked on Cuban bread.
Prep Time15 mins
Cook Time1 hr
Marinating the Pork at least3 hrs
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Cuban
Keyword: sandwich
Servings: 8
Calories: 884kcal

Ingredients

To make the pork tenderloin and mojo marinade you will need

  • pounds Pork Tenderloin usually come 2 to a pack
  • 1 Head of Garlic peeled and smashed
  • cups Sour Orange Juice or oranges and limes
  • 2 tablespoons Olive Oil
  • 1 teaspoon Oregano dried
  • ¼ teaspoon Cumin
  • 1 Bay Leaf
  • 2 teaspoons Kosher Salt divided

Other ingredients for the Cuban sandwich

  • 2 Loaves Cuban Bread use Italian if you can’t find Cuban
  • 3 tablespoons Yellow Mustard
  • 1 pound Sweet Ham sliced
  • 1 pound Swiss Cheese sliced
  • 1 cup Pickles sliced
  • 1 tablespoon Butter softened

Instructions

Make the mojo marinade

  • Sour oranges hack: If you can’t find sour oranges combine 1 cup orange juice and ½ cup lime juice. Stir or shake the sour orange juice to combine.
  • Juice the sour oranges and use a strainer to catch all the seeds.
  • Smash the garlic cloves, give them a good whack with the side of a knife or a meat mallet.
  • Add the garlic and about 1 teaspoon of salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
  • Add the smashed garlic, orange juice, olive oil, salt, oregano and cumin to a bowl or jar. Stir or shake to mix well.

Marinate the pork tenderloins

  • Place the pork tenderloin in a large, re-sealable bag and pour the marinade over the meat. Remove most of the air from the bag and seal tight.
  • Let the pork loin marinate in the refrigerator for at least a few hours, overnight is better.

Grill the pork

  • Remove the pork tenderloin from the bag and discard the marinade.
  • Grill the pork tenderloin until the internal temperature reaches at least 165°F at the thickest part. Grill time will vary, but as a guide it took us 50 minutes on moderate low heat on a gas grill.
  • Allow the pork tenderloin to cool a bit, shred using two forks.

Build the Cuban sandwich

  • Cut the Cuban bread loaf into roughly 6 inches pieces. Slice each piece open.
  • Lay the bread open and spread the top slice with mustard. Add a few slices of ham, a nice thick layer of shredded pork and a couple slices of Swiss cheese. Add the pickles slices to the sandwich and you are ready to press.
  • Brush the top of the sandwich with a little bit of the softened butter. Toast the bread on a pre-heated sandwich press or panini press until the bread is toasted and the cheese has melted.
  • Cut the sandwich in half diagonally and serve.

Video

Notes

If you don’t have a sandwich press you can use a large skillet to toast the sandwich. Heat a large heavy skillet and add the Cuban sandwich, place another heavy skillet on top and press down. When the bread is toasted, flip and repeat until the bread is toasted and the cheese is melted.
 
If Cuban bread is not available in your area, use a loaf of Italian bread. It’s a good substitute, because it’s crusty on the outside and fleshy on the inside.
 
Use a sweet ham, something not too strong. Also, ask the deli to slice the ham a little on the thick side, so it’s not falling apart and you get a nice hearty bite.

Nutrition

Calories: 884kcal | Carbohydrates: 65g | Protein: 69g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 183mg | Sodium: 2183mg | Potassium: 1008mg | Fiber: 2g | Sugar: 7g | Vitamin A: 640IU | Vitamin C: 23.7mg | Calcium: 525mg | Iron: 6mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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