Entrée: Cuba – Sándwich Cubano (Cuban Sandwich)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

2 lb (900 g) pork shoulder or pork butt, trimmed and cut into 2 to 3 large chunks
6 cloves garlic, minced
1 / 2 cup (120 ml) sour orange juice (or 1 / 3 cup (80 ml) orange juice plus 3 tbsp (45 ml) lime juice)
1 / 4 cup (60 ml) olive oil
1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
1 tbsp fresh mint, chopped (optional)
1 1 / 2 tsp ground cumin
1 1 / 2 tsp kosher salt
1 tsp black pepper
1 tsp grated orange zest
1 / 2 small onion, thinly sliced
2 bay leaves
4 individual loaves Cuban bread (or 4 soft long rolls such as Italian or French bread)
1 / 4 cup (60 ml) yellow mustard
8 tbsp (115 g) unsalted butter, softened
12 to 16 oz / 340 to 450 g deli ham, thinly sliced
12 to 16 oz / 340 to 450 g warm mojo roast pork, thinly sliced or shredded
8 to 12 slices Swiss cheese
1 cup (240 ml) dill pickle chips or long sandwich slices

Instructions

Marinate the pork: In a large bowl, whisk together garlic, sour orange juice (or orange plus lime), olive oil, oregano, mint, cumin, salt, pepper, and orange zest. Add pork, sliced onion, and bay leaves, turning to coat well. Cover and refrigerate 6 to 12 hours, turning once or twice.
Roast the pork: Heat oven to 325 F. Remove and discard bay leaves. Transfer pork and marinade to a baking dish; cover tightly with foil. Roast 2 1/2 to 3 hours until very tender (internal temperature 195 to 205 F). Rest 15 minutes, then slice thinly or shred. Toss with a few spoonfuls of pan juices to keep moist and keep warm.
Prep the bread: Split each loaf lengthwise. If not using Cuban bread, gently press the crumb with your hands to make it denser. Optionally stir a pinch of garlic powder into the softened butter.
Preheat the press: Heat a plancha, panini press, or a large skillet over medium to medium-low heat.
Assemble: Spread a thin layer of yellow mustard on the cut sides of the bread. For each sandwich, layer Swiss cheese, ham, warm mojo pork, dill pickles, then another layer of Swiss. Close the sandwiches.
Butter and press: Lightly butter the outside of the bread on both sides. Place the sandwiches on the hot surface and press with a sandwich press or a heavy skillet weighted with another pan or a foil-wrapped brick. Cook 3 to 5 minutes per side, maintaining gentle pressure, until the bread is crisp and deeply golden and the cheese is melted.
Serve: Slice each sandwich on a diagonal and serve hot. Traditionally, no mayo, lettuce, or tomato is added; the classic balance is mustard, pickles, ham, roast pork, and Swiss on crisp pressed bread.
Make-ahead tip: Roast pork can be prepared up to 3 days ahead and rewarmed gently with its juices before assembling sandwiches.