Cuban Sandwich Recipe

The Cuban Sandwich, also known as “El Cubano,” is a mouthwatering combination of juicy roast pork, smoky ham, Swiss cheese, tangy pickles, and zesty mustard, all pressed to crispy perfection between slices of Cuban bread. This iconic sandwich, with its roots in Florida’s Cuban-American communities, is beloved for its bold flavors and satisfying textures.

Why You’ll Love This Recipe

• Authentic Flavor: Inspired by traditional Cuban sandwich-making techniques.
• Perfectly Balanced: The smoky ham, juicy pork, tangy pickles, and creamy Swiss cheese create an irresistible harmony of flavors.
• Easy to Make at Home: No need to search for a local Cuban restaurant—you can recreate this classic right in your kitchen.
• Great for Meal Prep: The roasted pork can be made ahead, making assembly a breeze.

Who is This Recipe For?

This Cuban sandwich recipe is perfect for home cooks who love bold, savory flavors and want a delicious, restaurant-quality sandwich without the hassle. It’s also great for anyone looking to impress guests with a simple yet iconic dish.

For the Pork:

• 1 pound pork tenderloin
• 2 tablespoons olive oil
• 3 tablespoons orange juice
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper

For the Sandwich:

• 1 large Cuban loaf or 4 smaller ones (substitute with hoagie rolls, Italian, or French bread if needed)
• ⅓ cup yellow mustard
• 8 ounces Swiss cheese
• 1 pound smoked ham slices
• 4 large dill pickles, sliced
• Sliced pork from above
• 2 tablespoons butter, softened to room temperature

• Baking sheet
• Foil
• Small mixing bowl
• Whisk
• Cutting board
• Knife
• Skillet or panini press
• Cast iron pan (or another heavy object to press the sandwich)

1. Roast the Pork

1. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with foil.
2. In a small bowl, whisk together olive oil, orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper.
3. Place the pork tenderloin on the baking sheet and pour the marinade over it, ensuring it’s well coated.
4. Bake for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
5. Remove from the oven and let the pork rest for 5 minutes before slicing into thin ¼-inch slices.

2. Assemble the Sandwich

1. Slice the bread in half lengthwise. If using a large loaf, cut into four equal sandwich portions.
2. Spread mustard over the top halves of the bread.
3. Layer half of the cheese on the bottom halves, followed by ham, sliced pork, pickles, and the remaining cheese.
4. Cover with the mustard-spread top halves.

3. Press and Cook

1. In a skillet over medium heat, melt butter.
2. Place one or two sandwiches in the pan and press down using a cast iron pan or another heavy object.
3. Cook for 2-3 minutes per side or until the bread is golden and crispy and the cheese has melted.
4. Repeat with the remaining sandwiches.
5. Cut each sandwich in half and serve immediately.

• Bread Substitute: If you can’t find Cuban bread, use hoagie rolls, Italian bread, or French baguettes.
• Cheese Options: Swiss cheese is traditional, but provolone or mozzarella can work as substitutes.
• Marinate Longer: For even more flavor, marinate the pork for a few hours or overnight.
• Make it Spicy: Add a few slices of jalapeño or a drizzle of hot sauce for extra heat.
• Grill It: If you have an outdoor grill, use it to press and crisp up your sandwich for a smoky touch.

• Refrigerate: Wrap any leftover sandwiches in foil or plastic wrap and store them in the fridge for up to 3 days.
• Reheat: Warm them up in a skillet over medium heat for a few minutes per side until heated through.
• Freeze: You can freeze the cooked pork slices separately for up to 2 months and use them for fresh sandwiches later.

• Sides: Serve with crispy plantain chips, potato chips, or a side of black bean soup.
• Drinks: A classic Cuban soda like Ironbeer, a mojito, or an ice-cold beer pairs perfectly with this sandwich.

1. Can I make this sandwich without a press?

Yes! Simply use a heavy skillet, cast iron pan, or another weighted object to press down the sandwich as it cooks.

2. What can I use instead of pork tenderloin?

You can use leftover roasted pork shoulder or pulled pork for a more traditional touch.

3. Can I make this ahead of time?

Absolutely! The pork can be cooked in advance and stored in the fridge for easy sandwich assembly later.

4. What makes Cuban bread different?

Cuban bread has a crisp crust and soft, airy interior. If unavailable, hoagie rolls or Italian bread work well as substitutes.

Now that you have everything you need to make the perfect Cuban sandwich, it’s time to give it a try! Whether for lunch, dinner, or a casual gathering, this sandwich is sure to impress. If you loved this recipe, share it with your friends and family and subscribe to our blog for more delicious recipes and cooking inspiration!