Entree: United States – Florida – Cuban Sandwich

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 10 hrs

Total 11 hrs 50 min

Ingredients

- 1 loaf (about 24 oz / 680 g) Cuban bread, cut into 4 equal sandwich-sized sections
- 1.5 lb (680 g) boneless pork shoulder, trimmed (usable weight) for roast pork
- 1/3 cup (80 ml) sour orange juice or 1/4 cup (60 ml) orange juice + 2 tbsp (30 ml) lime juice
- 4 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (1 g) dried oregano
- 2 tbsp (30 ml) olive oil (for marinade and roasting)
- 8 oz (225 g) sliced baked ham
- 4 oz (115 g) Genoa salami, thinly sliced (Tampa variation)
- 8 oz (225 g) Swiss cheese, sliced (about 8 slices)
- 8–12 dill pickle chips (about 6 medium dill pickle slices per sandwich total)
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (28 g) unsalted butter, softened for grilling
- Optional: 1 tsp (5 ml) olive oil for skillet surface

Instructions

Short Description:
A pressed Cuban sandwich built on Cuban bread with roast pork, ham, Swiss cheese, dill pickles, mustard, and Genoa salami (Tampa style), grilled until the cheese is melted and the crust is crisp. This is a complete main-course sandwich with savory roasted pork as the centerpiece.

Regional Notes:
This Florida version follows the Tampa tradition by including Genoa salami alongside roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread. The roast pork is mojo-marinated for bright citrus-garlic flavor typical of Cuban-style lechon, and the sandwich is pressed like a panini to achieve the classic crisp exterior and melted interior.

1. Make the mojo marinade: whisk together sour orange juice (or orange + lime), minced garlic, kosher salt, black pepper, dried oregano, and 2 tbsp (30 ml) olive oil.
2. Marinate the pork: place pork shoulder in a resealable bag or bowl, pour marinade over, massaging to coat. Refrigerate for at least 4 hours or overnight for best flavor.
3. Roast the pork: preheat oven to 350°F (175°C). Transfer pork to a roasting pan, pour a little of the marinade over the top, and roast 1 to 1 1/4 hours, or until an instant-read thermometer registers about 160°F (71°C) and the exterior is browned. (For more tender, shreddable pork, roast longer at 300°F / 150°C until 190°F / 88°C, about 2–3 hours.) Let rest 10–15 minutes.
4. Slice the pork thin: transfer rested pork to a cutting board and slice thinly across the grain, or shred slightly if you prefer a looser texture. Keep warm.
5. Prepare bread and condiments: slice each portion of Cuban bread lengthwise. Spread about 1/2 tbsp (7 ml) yellow mustard on the bottom half and 1/2 tbsp (7 ml) on the top half of each sandwich.
6. Assemble sandwiches: on the bottom half of each loaf section layer: about 3–4 oz (85–115 g) roast pork slices, 2 oz (55 g) ham, 1 oz (30 g) Genoa salami (if using), 2 slices Swiss cheese (about 2 oz / 55 g), and 2–3 pickle slices. Top with the bread top half and press gently.
7. Butter and heat: spread softened butter evenly on the outside faces of each sandwich. Heat a large skillet or griddle over medium heat and add 1 tsp (5 ml) olive oil if the pan is dry.
8. Press and grill: place the sandwiches butter-side down in the hot skillet. Press with a heavy pan, cast-iron press, or a foil-wrapped brick (or use a panini press) and cook 3–5 minutes per side until bread is golden-brown and crisp and the Swiss cheese is fully melted. If using a skillet without a top press, weight the top with another heavy skillet and flip once to brown both sides.
9. Rest and cut: transfer sandwiches to a board, let rest 1 minute, then cut each sandwich in half on the diagonal.
10. Serve: plate one sandwich per person (half-loaf portions), serving hot so the cheese stays melted.