Sandwich cubain
A Cuban sandwich layers citrus-marinated mojo roast pork, sweet ham, Swiss cheese, yellow mustard, and dill pickles inside crisp Cuban bread, then presses the whole thing flat until the crust shatters and the melted cheese turns to glue. The contrast of tangy pork, salty ham, sharp mustard, and cool pickle is the entire point, and pressing it under a weight gives you that classic griddled crunch with no special equipment.
Whisk a quick mojo from fresh orange and lime juice, garlic, cumin, and oregano, marinate two pork tenderloins for at least 2 hours, then sear and roast them at 425°F (220°C) to an internal 145°F (63°C) and rest 10 minutes before slicing thin. Split Cuban bread, spread yellow mustard on both cut sides, and layer Swiss, warm roast pork, sweet ham, more Swiss, and dill pickles; butter the outside of each sandwich and press in a panini press (or a hot skillet with a second heavy pan on top) for about 4 minutes a side until the bread is crackly-flat and the cheese runs, then cut on the bias and serve hot.
- Slice the pork thin and set cheese against both slices of bread so it melts into a glue that holds the sandwich together.
- Press hard and don't rush: you want the loaf compressed to about a third of its height with a shatter-crisp crust.
- Skip lettuce, tomato, and mayo — a real Cubano is just mustard, pork, ham, Swiss, and pickle.
Equipment
- Panini press or heavy skillet
- Second heavy skillet or foil-wrapped brick
- Chef's knife
- Rimmed baking sheet or ovenproof skillet
- Instant-read thermometer
- Basting brush
- Mixing bowl
Ingrédients
Mojo roast pork
- 900 g pork tenderloins, silver skin trimmed
- 120 ml fresh orange juice, from about 2 oranges; stands in for sour orange
- 60 ml fresh lime juice, from about 2 limes
- garlic, minced or crushed
- 2 g ground cumin
- 1 g dried oregano
- 60 ml olive oil
- 9 g fine salt
- 1 g black pepper, freshly ground
To build and press
- Cuban bread, or 2 long loaves halved; soft French/Italian sub rolls work
- 60 ml yellow mustard
- 225 g Swiss cheese, thinly sliced
- 225 g sweet sliced ham, glazed deli ham (jamón dulce)
- 100 g dill pickles, thin sandwich-stacker slices
- 30 g unsalted butter, softened, for the bread
Préparation
- ÉTAPE01
In a bowl, whisk the orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper. Set aside 2 tablespoons of the mojo for later. Put the tenderloins in a zip-top bag or dish, pour over the rest, and marinate in the fridge at least 2 hours or up to overnight, turning once.
- ÉTAPE02
Heat the oven to 425°F (220°C). Lift the pork from the marinade and pat it dry. Sear in an ovenproof skillet over medium-high heat until browned on all sides, about 6 minutes total, then transfer the skillet to the oven and roast until an instant-read thermometer reads 145°F (63°C) in the thickest part, 18 to 22 minutes.
- ÉTAPE03
Move the pork to a board, brush with the reserved 2 tablespoons of mojo, and rest 10 minutes so the juices settle. Slice as thinly as you can across the grain — thin slices layer flat and press better than thick chunks.
- ÉTAPE04
Split each piece of bread lengthwise and spread yellow mustard on both cut sides. On the bottom, layer Swiss, a generous pile of warm roast pork, the ham, a second layer of Swiss (this melts against the top and glues everything), and a single row of pickle slices. Close each sandwich and press down gently with your palm.
- ÉTAPE05
Butter the outside of each sandwich, top and bottom. Press in a panini press, or set them in a hot skillet over medium heat and weigh them down with a second heavy pan (or a foil-wrapped brick). Press about 4 minutes per side, until the loaf is flattened to roughly a third of its height, the crust is deep golden and crisp, and the cheese runs.
- ÉTAPE06
Cut each sandwich in half on a sharp diagonal so you see the layers, and serve immediately while the cheese is molten and the crust still crackles.
Make ahead
The mojo pork is the make-ahead hero: marinate up to 24 hours and roast up to 3 days in advance, then slice cold and warm briefly before building. You can also mix the mojo and slice the cheese, ham, and pickles a day ahead so assembly and pressing take under 15 minutes.
Storage
Best eaten hot off the press. Store un-pressed, assembled sandwiches wrapped tightly in the fridge for up to 1 day, or keep the sliced roast pork on its own for up to 3 days. Press just before serving; already-pressed Cubanos go soft, so re-crisp leftovers in a dry skillet or a 350°F (175°C) oven for a few minutes.
Variations
Medianoche (midnight sandwich)
Swap the crusty Cuban loaf for soft, slightly sweet egg bread (pan suave). Everything else stays the same; the tender, sweet roll against the salty filling makes the classic late-night 'midnight' sandwich.
Tampa-style with salami
Add a layer of thinly sliced Genoa salami along with the ham. This Italian-immigrant twist is standard in Tampa's Ybor City and gives the sandwich a peppery, cured edge.
Vegetarian Cubano
Skip the pork and ham and press mojo-marinated roasted portobello mushrooms with smoked plant-based deli slices. Keep the Swiss, mustard, and pickles; the smoky filling and citrus marinade still read as a Cubano (use vegan cheese to make it fully plant-based).
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
What kind of bread should I use for a Cuban sandwich?
Authentic Cuban bread is the goal — a light, airy loaf made with a little lard and a thin, crackly crust that flattens well under the press. If you can't find it, a soft French or Italian sub roll (not a dense artisan baguette) is the best stand-in for a cuban sandwich.
Do you put lettuce, tomato, or mayo on a Cuban sandwich?
No. A traditional Cubano is only roast pork, ham, Swiss cheese, yellow mustard, and dill pickles. Lettuce, tomato, and mayonnaise turn it into a different sandwich and make the pressed bread soggy.
Can I make a cuban sandwich without a panini press?
Yes. Heat a skillet over medium, add the buttered sandwich, set a second heavy pan (or a foil-wrapped brick) on top, and press about 4 minutes a side. That weight is what gives a cuban sandwich its signature flat, crisp crust.
What's the difference between a Cubano and a medianoche?
The filling is nearly identical; the bread is the difference. A Cubano uses crusty Cuban bread, while a medianoche ('midnight') uses soft, sweet egg bread for a pillowier bite.
Can I use leftover or store-bought roast pork?
Absolutely. Leftover mojo pork, lechon, or even good deli roast pork works — just slice it thin and warm it slightly so the cheese melts around it when you press the sandwich.
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