Go Back
A delicious Cuban Sandwich cut in half and stacked, showing layers of ham, melted cheese, and pickles on grilled bread.

Ultimate Cuban Sandwich Recipe (Cubano)

Experience the authentic taste of Miami with this Ultimate Cuban Sandwich, featuring slow-roasted mojo pork, sweet ham, Swiss cheese, pickles, and mustard, all pressed to perfection on crispy Cuban bread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American, Cuban
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Ultimate Mojo Pork (make ahead)
  • 3-4 lbs Pork shoulder boneless or bone-in, Boston butt works well
  • 1 head Garlic cloves peeled and minced
  • 1/2 cup Sour orange juice or mix of 1/4 cup orange juice and 1/4 cup lime juice
  • 1/4 cup Olive oil
  • 1 tbsp Dried oregano Cuban oregano if possible
  • 1 tbsp Ground cumin
  • 2 tsp Salt
  • 1 tsp Black pepper freshly ground
For the Sandwich Assembly
  • 1 loaf Cuban bread approx. 20-inch loaf, cut into 4 equal sections and then split horizontally
  • 1/4 cup Yellow mustard or to taste
  • 12 slices Sweet ham thinly sliced, good quality
  • 1 cup Mojo Pork thinly sliced or shredded, from recipe above
  • 8 slices Swiss cheese thinly sliced
  • 16 slices Dill pickles kosher dill, thinly sliced lengthwise
  • 2 tbsp Unsalted butter softened, or mayonnaise

Equipment

  • Panini Press
  • Large Skillet (if no panini press)
  • Heavy Plate or Weight (if using skillet)
  • Baking Dish or Roasting Pan (for pork)
  • Large Bowl (for marinade)

Method
 

Prepare the Ultimate Mojo Pork (Highly Recommended, Make Ahead)
  1. Pat the pork shoulder dry with paper towels. Score the fat cap if present in a criss-cross pattern, about 1/4 inch deep.
  2. In a large bowl, combine minced garlic, sour orange juice (or orange/lime mix), olive oil, dried oregano, ground cumin, salt, and black pepper. Mix well to create the mojo marinade.
  3. Place the pork in a large Ziploc bag or non-reactive dish. Pour the mojo marinade over the pork, ensuring it's well coated. Massage the marinade into the pork. Refrigerate and marinate for at least 8 hours, preferably 24 hours, turning occasionally.
  4. Preheat oven to 300°F (150°C). Remove pork from marinade, letting excess drip off (do not rinse). Place pork in a roasting pan or Dutch oven, fat-side up.
  5. Roast for 3-4 hours, or until the internal temperature reaches 190-200°F (88-93°C) and the pork is fork-tender. Baste occasionally with pan drippings. For crispier skin, you can increase the temperature to 400°F (200°C) for the last 15-20 minutes.
  6. Remove pork from oven, cover loosely with foil, and let rest for 15-20 minutes. Slice thinly against the grain for sandwiches, or shred if preferred. Reserve any juices.
Assemble the Cuban Sandwich
  1. Preheat your panini press to medium-high heat. If using a skillet, preheat it over medium heat.
  2. Cut the Cuban bread loaf into four equal sections. Carefully slice each section horizontally, without cutting all the way through, creating a 'hinge' on one side.
  3. Spread a generous amount of yellow mustard on both the top and bottom interior halves of each bread section.
  4. On the bottom half of each sandwich, layer in the following order: 3 slices of ham, a good portion (about 1/4 cup) of thinly sliced mojo pork, 2 slices of Swiss cheese, and 4 pickle slices.
  5. Close the sandwiches. Lightly spread softened butter or mayonnaise on the top and bottom exterior surfaces of each sandwich. This helps achieve a golden, crispy crust.
Press and Serve
  1. Place 1-2 buttered sandwiches in the preheated panini press. Close the lid and press firmly for 4-6 minutes, or until the bread is golden brown and crispy, and the cheese is thoroughly melted. If using a skillet, place the buttered sandwich in the skillet, place a heavy plate or second skillet on top, and weigh it down. Cook for 3-4 minutes per side, pressing firmly, until golden and cheese is melted.
  2. Carefully remove the pressed sandwiches. For an authentic presentation, slice each sandwich diagonally in half.
  3. Serve immediately and enjoy your ultimate Cuban sandwich!

Notes

The Mojo Pork is the heart of an authentic Cuban sandwich and can be made up to 3 days in advance. Store cooked pork in its juices in the refrigerator. For best results, use genuine Cuban bread; if unavailable, a crusty baguette or Italian bread with a soft interior can be substituted. The pressing is crucial for compressing the sandwich and melding the flavors, achieving that signature flat, crispy exterior.