Few sandwiches can match the legendary flavor and satisfying crunch of a classic Cuban sandwich.
Loaded with tender citrus-marinated roast pork, savory ham, melted Swiss cheese, tangy dill pickles, and a creamy mustard spread, this pressed sandwich delivers the perfect balance of textures and flavors in every bite.
While this recipe takes some time to prepare, most of it is hands-off marinating and roasting.
The slow-cooked pork becomes incredibly tender and flavorful thanks to garlic, citrus juices, cumin, and oregano.
Once assembled and pressed until golden brown, these Cuban sandwiches are well worth the wait.
Prep Time: 40 minutes
Cook Time: 4 hours
Marinate Time: 4 hours
Total Time: 8 hours 40 minutes
Servings: 4
Ingredients
For the Roast Pork
- 1/2 white onion, cut into chunks
- 15 cloves garlic
- Juice of 3 oranges
- Juice of 3 limes
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 1 (5-pound) pork shoulder roast
For the Sandwiches
- 1/4 cup softened butter, divided
- 1 loaf Cuban bread, cut into 4 portions and split lengthwise
- 2 1/2 tablespoons yellow mustard
- 1 1/2 tablespoons mayonnaise
- 8 slices Swiss cheese
- 2 cups shredded roast pork
- 12 ounces thinly sliced deli ham
- 12 sandwich-cut kosher dill pickle slices
Directions
- Add onion, garlic, orange juice, lime juice, cumin, oregano, black pepper, and salt to a food processor or blender. Process until smooth.
- Place the pork shoulder in a Dutch oven or large baking dish. Cut several deep slits into the meat and pour the marinade over the top, making sure it gets into the cuts. Cover and refrigerate for at least 4 hours or overnight.
- Place the covered Dutch oven into a cold oven. Set the temperature to 325°F (165°C) and roast for 3 to 4 hours, or until the pork is very tender.
- Remove the pork from the oven and let it rest for 15 minutes. Transfer it to a cutting board and shred with two forks. Skim excess fat from the cooking liquid and reserve the juices.
- Return the shredded pork to the pot and stir in enough reserved cooking liquid to keep the meat moist and flavorful.
- Preheat the oven to 375°F (190°C). Heat a large skillet over medium heat. Spread about 2 tablespoons butter over the cut sides of the bread. Place bread butter-side down in the skillet and toast until lightly golden, about 3 minutes.
- In a small bowl, stir together the mustard and mayonnaise.
- Spread the mustard mixture over the bottom halves of the bread. Add 1 slice Swiss cheese, about 1/2 cup shredded pork, ham, 3 pickle slices, and another slice of Swiss cheese to each sandwich. Spread the remaining mustard mixture over the top pieces of bread and close the sandwiches.
- Heat the skillet over medium heat. Lightly butter the outsides of the sandwiches. Working 2 at a time, place sandwiches butter-side down in the skillet and weigh them down with a heavy skillet or sandwich press. Cook for 2 to 3 minutes, until golden and crisp.
- Butter the top sides, flip the sandwiches, and press again until the second side is golden and the cheese is melted. Repeat with the remaining sandwiches.
- Slice each sandwich in half and serve immediately.
Chef’s Notes
- Marinating the pork overnight gives the sandwich deeper citrus and garlic flavor.
- If Cuban bread is unavailable, use a soft French or Italian loaf.
- A panini press can be used instead of weighted skillets.
- Reserve extra roast pork for tacos, rice bowls, or more sandwiches.
- Use refrigerated kosher dill pickle slices for the best crunch.