Cuban Sandwich (Cubano)
Make an authentic Cuban sandwich with roasted pork, ham, Swiss cheese, pickles and mustard on Cuban bread. Perfect pressed sandwich recipe.
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The Cuban Sandwich (Cubano) is an iconic pressed sandwich that originated in Cuban immigrant communities in Florida. This hearty sandwich features layers of roasted pork, ham, Swiss cheese, pickles, and mustard on traditional Cuban bread, all pressed to golden perfection. The combination of two types of pork creates incredible depth of flavor, while the tangy pickles and sharp mustard provide the perfect acidic contrast.
What sets a true Cubano apart is the marinated roasted pork tenderloin, seasoned with citrus and garlic, paired with quality deli ham. When pressed in a panini maker or cast iron skillet, the bread becomes crispy while the cheese melts and all the flavors meld together beautifully. This restaurant-quality sandwich is surprisingly easy to make at home and perfect for lunch or dinner.
Instructions
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Prepare for roasting
Preheat oven to 232°C (450°F). Line a rimmed baking sheet with aluminum foil and set aside.
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Make pork marinade
Combine 2 tablespoons orange juice, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon yellow mustard, 2 teaspoons oregano, 1 teaspoon cumin, 1 teaspoon garlic powder, and 2 minced garlic cloves in a food processor. Process until smooth, about 30 seconds.
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Marinate the pork
Place 1 pound pork tenderloin in a medium bowl and pour marinade over it. Turn to coat all sides completely and let marinate at room temperature for 30 minutes, turning once halfway through.
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Roast the pork
Transfer marinated pork to prepared baking sheet and pour any remaining marinade over top. Roast for 20-25 minutes until internal temperature reaches 60°C (140°F) when tested with an instant-read thermometer in the thickest part.
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Rest and slice pork
Remove pork from oven and let rest on cutting board for 5 minutes. Slice into 6mm (1/4-inch) thick pieces against the grain.
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Prepare bread
Spread 1 stick softened butter evenly on one side of all 8 bread slices. Place butter-side down on a clean work surface.
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Assemble sandwiches
Spread remaining yellow mustard on the unbuttered side of each bread slice. On 4 slices, layer 8 ounces sliced ham, 1 cup dill pickle slices, sliced roasted pork, and Swiss cheese. Season lightly with salt and pepper.
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Complete assembly
Top each sandwich with remaining bread slices, mustard-side down, pressing gently to compact.
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Press the sandwiches
Heat a panini press or large skillet over medium heat. Press sandwiches for 4-6 minutes until golden brown, cheese is melted, and internal temperature reaches 74°C (165°F). If using a skillet, place a heavy pot on top and cook 3-4 minutes per side.
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Remove from heat, cut each sandwich diagonally in half, and serve immediately while hot and crispy.
Tips
Marinate the pork for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
When layering ingredients, follow the traditional order: mustard on both sides, then ham, pickles, roasted pork, and cheese on bottom, ensuring optimal melting and flavor distribution.
Don't overload the sandwich with filling - this makes it difficult to press properly and can cause ingredients to squeeze out during cooking.
If using a cast iron skillet instead of a panini press, preheat the skillet over medium heat and use a heavy pot or another skillet to weigh down the sandwiches.
Slice the roasted pork while it's still slightly warm for easier cutting, but let it cool completely before assembling sandwiches to prevent melting the cheese prematurely.
Butter the outside of the bread generously for the crispiest, most golden crust - this also helps prevent sticking during pressing.
Use dill pickle slices rather than sweet pickles for the traditional tangy flavor that balances the rich meats and cheese.
Let the pressed sandwiches rest for 1-2 minutes before cutting to allow the cheese to set slightly and prevent all the melted cheese from running out.
The History of the Cuban Sandwich
The Cuban sandwich has a rich history rooted in the Cuban immigrant communities of Florida, particularly in Tampa and Miami during the late 1800s and early 1900s. Cuban workers in cigar factories would bring these hearty sandwiches for lunch, and they quickly became popular throughout the region. While there's some debate about the exact origins, both Tampa and Miami claim to be the birthplace of this iconic sandwich.
The traditional Cubano reflects the multicultural influences of its creators, combining Cuban roasted pork with ingredients that were readily available in Florida. The sandwich became so culturally significant that in 2012, the Florida Legislature designated it as the official state sandwich.
Essential Ingredients for an Authentic Cubano
The beauty of a Cuban sandwich lies in its simplicity and the quality of its ingredients. Cuban bread is the foundation - it's similar to French or Italian bread but contains lard or shortening, giving it a unique texture that's crispy outside and soft inside. If you can't find authentic Cuban bread, a good substitute is a crusty white sandwich roll or Italian bread.
Roasted pork is what truly distinguishes a Cubano from other sandwiches. The pork is typically marinated with citrus juices, garlic, and spices before roasting. This homemade element elevates the sandwich far above simple deli meats. Combined with quality ham, the two porks create layers of flavor that complement rather than compete with each other.
Swiss cheese is traditional and preferred for its mild flavor and excellent melting properties. The pickles provide essential acidity and crunch, while yellow mustard adds tangy sharpness that ties all the flavors together.
The Art of Pressing
Pressing is crucial to achieving the perfect Cubano. A panini press is ideal, but a cast iron skillet with a heavy pot on top works excellently. The goal is to compress the sandwich while toasting the bread to golden brown and melting the cheese. This process typically takes 5-6 minutes and transforms the sandwich from good to exceptional.
Regional Variations
While purists argue about authenticity, there are regional variations of the Cuban sandwich. The Tampa version sometimes includes salami, reflecting the Italian influence in that city's cigar-making community. Some modern interpretations experiment with different cheeses or add ingredients like tomatoes, though traditionalists consider these departures from the classic.
Perfect Pairings and Serving Suggestions
Cuban sandwiches pair wonderfully with crispy sides like plantain chips, sweet potato fries, or traditional coleslaw. A bowl of black bean soup makes an excellent accompaniment, as does a simple tomato soup. For beverages, consider Cuban coffee, a cold beer, or a refreshing mojito for an authentic Cuban meal experience.
Storage and Make-Ahead Tips
For best results, store Cuban sandwiches partially assembled. Layer all ingredients except the mustard, wrap in foil, and refrigerate for up to 24 hours. Add mustard just before pressing to prevent the bread from becoming soggy. The roasted pork can be prepared up to 3 days in advance and stored in the refrigerator.
Frequently Asked Questions
What's the difference between a Cuban sandwich and a Reuben?
The main difference is the meat - a Reuben uses pastrami while a Cuban sandwich uses both ham and roasted pork. Reubens also include sauerkraut and Russian dressing, while Cubanos use pickles and mustard.
Can I use different cheese?
While Swiss is traditional, mild cheddar or provolone can work. Avoid aged or strongly flavored cheeses that might overpower the other ingredients.
What if I don't have a panini press?
Use a large cast iron skillet or heavy pan, then press down with another heavy pan or pot. This method works just as well as a dedicated press.
