The Best Cuban Sandwich Recipe

Introduction

The Cuban sandwich is a delicious, hearty melt packed with flavorful roast pork, ham, Swiss cheese, and tangy pickles. This recipe guides you through making authentic Cuban roast pork and assembling the perfect sandwich to impress family and friends.

Ingredients

• 4 Cuban Bread rolls
• 3 tbsp butter
• 1 lb Cuban Roast Pork (see below for preparation)
• 8 slices ham (sweet cured, smoked, Serrano, bolo, or honey ham)
• 8 slices Swiss Cheese
• Dill pickle slices
• Mustard (optional; Dijon, spicy brown, or yellow)
• Optional: Sriracha

For the Cuban Roast Pork

• 4 lb pork shoulder roast (also known as pork butt)
• 1 garlic clove
• 1 tsp salt
• 1 tsp black peppercorns
• 1 cup sour orange juice (or 2/3 cup 100% orange juice, 1 lime juiced, 1 lemon juiced)
• 1 cup minced onion
• 2 tsp dried oregano
• 1/2 cup olive oil (Spanish preferred, Italian works)

Instructions

1. Step 1: Prepare the Cuban roast pork. Mash the garlic, salt, and peppercorns into a paste using a mortar and pestle or food processor. Stir in sour orange juice, onion, and oregano. Let the mixture sit for 30 minutes.
2. Step 2: Heat olive oil in a 2-quart saucepan until hot but not frying hot—you should see movement in the oil. Remove from heat and carefully whisk in the garlic-orange juice mixture until well blended. Let this marinade cool.
3. Step 3: Pierce the pork roast several times all over with a fork or sharp knife. Place it in a roasting pan and pour the garlic marinade over it, saving some for basting. Cover and refrigerate for 2 to 3 hours.
4. Step 4: Preheat your oven to 375°F (190°C). Remove the cover and roast the pork for 20 minutes.
5. Step 5: Reduce the oven temperature to 225°F (107°C) and roast until the meat is tender enough to pull apart easily, about 2 hours and 20 minutes. Baste occasionally with the saved marinade. The pork is done when it reaches an internal temperature of 175°F (79°C).
6. Step 6: Remove the pork from the oven and let it rest for 10 minutes. Slice thinly for the sandwich.
7. Step 7: To assemble, butter the inside of the top and bottom Cuban bread and spread mustard over it. Layer dill pickle slices, roasted pork, ham, and Swiss cheese generously.
8. Step 8: Heat a griddle or pan and butter it. Place the sandwich on the pan and press it down using a heavy skillet, bacon press, foil-wrapped brick, or panini press for about 3 minutes. Flip and press the other side.
9. Step 9: Cook until the bread is golden brown and the cheese is melted, making sure the pan isn’t too hot to burn the bread.
10. Step 10: Slice the sandwich diagonally and serve immediately while warm and melty.

Tips & Variations

• Use authentic Cuban bread if possible for the best texture, but a soft French or Italian roll can substitute in a pinch.
• For extra heat, add a drizzle of Sriracha or a spicy mustard.
• Marinate the pork overnight for deeper flavor if time allows.
• If you don’t have a press, a heavy flat pan will work to compress the sandwich while grilling.

Storage

Store leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a pan over medium heat with a press or foil-wrapped weight to restore crispness. Avoid microwaving, which can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip roasting the pork and use pre-cooked pork?

Yes, you can use pre-cooked or leftover roast pork to save time. Warm the pork before assembling the sandwich for the best results.

What can I use if I can’t find Cuban bread?

If Cuban bread is unavailable, use a soft, airy bread like French or Italian rolls. Avoid very crusty bread that’s hard to press and melt evenly.

The Best Cuban Sandwich Recipe

Print Recipe

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4.6 from 132 reviews

This recipe for The Best Cuban Sandwich features tender, slow-roasted Cuban pork combined with sweet cured ham, Swiss cheese, dill pickles, and mustard, all pressed between buttery Cuban bread to create a deliciously crispy, melty classic Cuban sandwich.

• Author: Ruby
• Prep Time: 45 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours 25 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Baking
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

For the Cuban Roast Pork

• 4 pound pork shoulder roast (also known as pork butt)
• 1 garlic clove
• 1 tsp salt
• 1 tsp black peppercorns
• 1 cup sour orange juice (or 2/3 cup 100% orange juice + juice of 1 lime + juice of 1 lemon)
• 1 cup minced onion
• 2 tsp dried oregano
• 1/2 cup olive oil (preferably Spanish or Italian)

For the Sandwiches

• 4 Cuban bread loaves
• 3 tbsp butter
• 1 lb Cuban roast pork (prepared as above)
• 8 slices sliced ham (sweet cured or smoked like Serrano, bolo ham, or honey ham)
• 8 slices Swiss cheese
• Dill pickle slices
• Mustard (optional – Dijon, spicy brown, or yellow mustard)
• Sriracha (optional)

Instructions

1. Prepare the Garlic Paste: Mash the garlic, salt, and peppercorns into a paste using a mortar and pestle or food processor. Stir in the sour orange juice, minced onion, and oregano, and let the mixture sit for 30 minutes to meld the flavors.
2. Make the Marinade: Heat the olive oil in a 2-quart saucepan until hot but not smoking—look for slight movement in the oil. Remove from heat and quickly whisk in the garlic-orange juice mixture until fully blended. Let this marinade cool before use.
3. Marinate the Pork: Pierce the pork shoulder roast multiple times all over with a fork or sharp knife. Place it in a roasting pan and pour the marinade over the pork, reserving a little for basting. Cover and refrigerate for 2 to 3 hours to allow the pork to absorb the flavors.
4. Preheat Oven: Set your oven to 375°F (190°C) to prepare for roasting.
5. Initial Roasting: Remove the cover from the roasting pan and roast the pork for 20 minutes at 375°F to start browning the exterior.
6. Slow Roasting: Reduce the oven temperature to 225°F (107°C) and continue roasting the pork for about 2 hours and 20 minutes, or until the meat is very tender and easily pulled apart with a fork. Baste the pork occasionally with the reserved marinade. The internal temperature should reach approximately 175°F (79°C).
7. Rest the Meat: Remove the pork from the oven and let it rest for 10 minutes before slicing thinly for the sandwiches.
8. Assemble the Sandwich: Butter the insides of the top and bottom Cuban bread slices generously. Spread mustard on the bread to taste. Layer dill pickle slices, sliced Cuban roast pork, ham, and Swiss cheese on the bread. Be generous with the fillings for the best flavor.
9. Press the Sandwich: Heat a griddle or skillet over medium heat and butter it. Place the assembled sandwich on the pan and press it down using a heavy skillet, a bacon press, a foil-wrapped brick, or a panini press to flatten. Cook for approximately 3 minutes on one side.
10. Cook and Flip: Flip the sandwich carefully and continue cooking until the bread is golden brown and the cheese inside has melted. Avoid using a pan that’s too hot as this may burn the bread before the cheese melts.
11. Serve: Slice the sandwich diagonally and serve immediately while warm and crispy.

Notes

• For sour orange juice, if unavailable, substitute with a mix of fresh orange, lime, and lemon juices as described.
• Using authentic Cuban bread is recommended for an ideal texture, but French bread can be a substitute.
• Mustard is optional; choose your preferred type based on spice tolerance.
• Pressing the sandwich ensures even toasting and melting of cheese, enhancing texture and flavor.
• Monitor oven temperature and doneness carefully to avoid drying out the pork.

Keywords: Cuban sandwich, Cuban roast pork, Cuban bread, pressed sandwich, roasted pork, ham and cheese sandwich