This is the one my kids fight over. Every. Single. Time. The Cuban Sandwich — the Cubano — is one of the greatest pressed sandwiches in the world, and I say that as someone who spent thirty years in kitchens eating sandwiches from everywhere. What makes it great is the layering: slow-roasted pork, ham, Swiss cheese, pickles, and mustard, pressed until the bread turns golden and the cheese melts and everything fuses together into something that is definitively greater than the sum of its parts. This is architecture, not assembly.
The mojo-marinated roasted pork is the foundation. You can shortcut this with store-bought pulled pork or sliced pork loin — it works — but the real version, made with citrus-garlic marinated pork shoulder, is worth every extra hour. Make it on a Sunday. Use the leftovers for Cubanos all week. Nobody will complain.
Why This Cuban Sandwich Works
- The mojo pork: Citrus juice (orange and lime), garlic, and oregano — the traditional Cuban marinade that produces tender, aromatic roasted pork with a flavor that can’t be replicated with commercial pulled pork.
- Two pork components: Both roasted pork and thinly sliced ham. The combination creates textural contrast and layered flavor that a single protein can’t achieve.
- Yellow mustard, not Dijon: Authentic Cubanos use yellow mustard. Its tangy, sharp character works with the pickles to cut through the richness of the meat and cheese.
- Dill pickles, generously applied: The pickles are not optional and they are not a small addition. They’re the acid and crunch that balances everything else. Use them generously.
- Press with butter under heat: Pressing the sandwich in butter under weight (a heavy pan on top) flattens and crisps the bread while the heat melts the cheese from both sides.
Ingredients
Mojo Pork (make ahead)
- 2 lbs pork shoulder, boneless
- Juice of 2 oranges and 2 limes
- 6 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp cumin
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
The Sandwich
- Cuban bread or Italian hoagie rolls (soft crust, not crusty French bread)
- Mojo roasted pork, thinly sliced or shredded
- 4 oz thinly sliced deli ham (smoked, not honey ham)
- 4 slices Swiss cheese
- Dill pickle slices, generously layered
- Yellow mustard
- Butter for pressing
Instructions
Step 1: Make the Mojo Pork
Combine citrus juices, garlic, oregano, cumin, olive oil, salt, and pepper. Pour over pork shoulder, cover, and marinate refrigerated for at least 4 hours, overnight preferred. Roast at 325°F covered for 3–4 hours until fork-tender and falling apart. Cool and slice thinly, or shred. Reserve pan juices for reheating. The pork can be made 2–3 days ahead and refrigerated.
Step 2: Assemble the Cubano
Slice the bread in half lengthwise. Spread yellow mustard on both cut faces — don’t be shy. On the bottom half: layer Swiss cheese, then ham, then the mojo pork, then generous pickle slices, then another layer of Swiss cheese on top of the pork. The cheese on both sides of the meat melts from both directions during pressing. Place the top half of the bread on, mustard-side down.
Step 3: Press the Sandwich
Heat a large skillet or griddle over medium heat. Add a generous amount of butter. Place the sandwich in the pan and immediately press it flat using a heavy skillet, cast iron press, or sandwich press. Hold it down for the first minute, then leave it weighted. Cook 3–4 minutes until the bottom is golden and crispy. Flip carefully, add more butter, press again, and cook another 3–4 minutes. The sandwich should be flat, golden on both sides, with fully melted cheese visible at the edges.
Tips and Common Mistakes
- Wrong bread: Cuban bread has a soft, pillowy interior and thin crust that compresses beautifully under pressing. French baguette has too hard a crust and doesn’t compress. Italian hoagie rolls are the best widely available substitute.
- Not enough butter: The pressing flattens the sandwich but the butter is what creates the golden, crispy crust. Don’t be stingy — butter on the pan and a smear on the outside of the bread both.
- Cold pork: Cold filling means the center of the sandwich never gets properly hot. Warm the pork and ham before assembling, or accept that the pressing time needs to be longer.
- Not pressing firmly enough: A properly pressed Cubano is noticeably flattened — about half its pre-press height. Inadequate pressing means the cheese doesn’t melt fully and the flavors don’t fuse.
Variations
- Miami vs. Tampa style: The Tampa Cubano includes salami as an additional meat layer. Miami-style does not. Both are legitimate and delicious. If you have salami, add it between the ham and pork.
- Chicken Cubano: Substitute mojo-marinated grilled chicken breast for the pork. Lighter but still excellent with the same mustard and pickle combination.
- Cubano sliders: Build on Hawaiian rolls, press in a cast iron, and cut into individual sliders. Party food that disappears immediately.
The Cuban is part of the greatest sandwich lineup: pair with the Classic BLT, the Egg Salad Sandwich, the Classic Reuben, and the Muffuletta Sandwich.
Storage
- Mojo pork: Keeps 5 days refrigerated, 3 months frozen. Make a large batch and freeze in portions.
- Assembled but unpressed: Wrap tightly and refrigerate up to 4 hours. Press just before serving.
- Pressed sandwich: Best eaten immediately while the bread is crispy and the cheese is melted. Reheated pressed sandwiches lose the crispy crust but still taste good — reheat in a 375°F oven for 5–7 minutes.
Frequently Asked Questions
Can I make Cuban sandwiches without a sandwich press?
Yes. A heavy cast iron skillet set on top of the sandwich works perfectly. You can also use a foil-wrapped brick. The goal is firm, even downward pressure across the entire sandwich. Any heavy, flat object that sits safely on the sandwich will work.
What is mojo and can I buy it pre-made?
Mojo is a Cuban citrus-garlic marinade used predominantly with pork. It can be found bottled in the Latin/international foods section of many grocery stores (Goya makes a widely available version). Homemade is significantly better, but store-bought mojo is a legitimate shortcut that produces a very good result.
Why does a Cuban sandwich use Swiss cheese and not American?
Historical and flavor reasons. Swiss cheese was available and popular in Cuban sandwich culture when the recipe was standardized. Its mild, nutty flavor melts well and complements rather than competes with the strong flavors of mustard, pickles, and cured pork. American cheese would make the sandwich sweeter. Swiss is correct.
What makes Cuban bread different from French bread?
Cuban bread is made with lard rather than butter, giving it a fluffier, softer interior that compresses without shattering when pressed. The crust is thin and yields under pressure rather than cracking. It’s designed for this type of sandwich. Italian bread with a similar soft crumb structure is the best substitute in most American grocery stores.
