Mexican Cuban Sandwich

Ingredients

• 150 g (1 cup)cooked carnitas or roast pork
• 4 slicesham
• 4 slicescheese
• 75 g (1/2 cup)pickled jalapeños
• 3–4 tablespoonschipotle mayonnaise
• 2bread rolls
• 120 ml (1/2 cup)mayonnaise
• 1chipotle in adobo
• 1 tablespoonadobo sauce
• 1 clovegarlic
• 1/4 teaspoonsalt
• A squeezelime juice

Instructions

1. 1

   Prepare the pork

   Use cooked carnitas, roast pork or pulled pork. The carnitas used for this recipe are made ahead in a slow cooker.

2. 2

   Crisp the carnitas

   If reheating the carnitas, warm a little oil in a skillet over medium heat. Add a heaped cup of carnitas and cook for about 5–7 minutes, until the underside starts to crisp. If you like, add the ham slices for the final couple of minutes.

3. 3

   Blend the mayonnaise

   Put the mayonnaise, chipotle, adobo sauce, garlic, salt and lime juice in a blender or food processor and blend. Taste and adjust the heat and seasoning.

4. 4

   Assemble sandwiches

   For each sandwich, layer chipotle mayonnaise, diced pickled jalapeños, cheese, pork or carnitas and 2 slices of ham.

5. 5

   Toast and press

   Cook the sandwiches in a skillet over medium-low heat for 3–4 minutes per side, pressing them down with a casserole dish or another pan. For crisper edges, add a thin layer of butter to the skillet if desired.

6. 6

   Cut and serve

   Cut each sandwich in half and serve straight away, with extra chipotle mayonnaise and pickled jalapeños alongside for adding as you eat.

What is a Mexican Cuban sandwich?

A Cuban sandwich is commonly made with pork, ham, cheese and a tangy condiment in bread that is pressed and toasted. This version keeps the pork-and-ham combination but swaps the traditional pickles and mustard for pickled jalapeños and chipotle mayonnaise.

The result balances savoury, rich fillings with chilli heat and acidity. Using already-cooked pork makes it a practical way to use leftovers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 926 calories, 0g protein, 0g carbs, 0g fat.

The bread supplies most of the carbohydrates, while mayonnaise and cheese contribute much of the fat. Pork, ham and cheese provide the protein; serve a sandwich with salad or crunchy vegetables for a more balanced plate.

Choose the right pork

Cooked pork: Carnitas, roast pork or pulled pork all work, provided they are already cooked. If using leftovers, warm them in the skillet until hot, then let the underside develop a little crispness.

Ham: The recipe gives each sandwich two slices. Briefly warming the ham in the pan is optional, but it helps take the chill off before assembly.

Blend the chipotle mayonnaise

Chipotle and adobo: Blending the chilli with its sauce distributes the smoky heat through the mayonnaise. Taste before assembling, since chipotle heat varies.

Lime and garlic: These add brightness and savoury flavour to the rich mayonnaise. Blend thoroughly so the garlic is evenly mixed in.

Layer for a good bite

Even layers: Spread the mayonnaise across the bread, then distribute the diced jalapeños, cheese, pork and ham so each bite has a mix of fillings. Keep the filling within the edges to make pressing easier.

Jalapeños: Dicing them helps spread their sharp, spicy flavour through the sandwich. Keep extra at the table for anyone who wants more heat.

Press and toast gently

Steady heat: Medium-low gives the bread time to toast while the cheese softens and the filling warms through. Turn the sandwiches after 3–4 minutes, checking that the underside is browning rather than scorching.

Pressing: A casserole dish or another pan can weigh the sandwich down as it cooks. Press firmly enough to compress the layers without squeezing the filling out.

Serve it straight away

The sandwich is best eaten hot, when the bread is crisp and the cheese is soft. Serve it with extra chipotle mayonnaise and pickled jalapeños on the side.

A simple salad or crunchy vegetables make a fresh contrast to the rich, toasted filling.

Recipe notes & tips

• Dice the pickled jalapeños before assembling so they spread evenly.
• Taste the chipotle mayonnaise before using it and adjust the seasoning to suit.
• Use a moderate amount of filling so the sandwiches are easier to press and turn.
• Keep the skillet at medium-low heat to avoid browning the bread before the centre is warm.
• Serve extra jalapeños at the table for anyone who wants more bite.

Variations

• Use roast pork: Slice or shred leftover roast pork and warm it in the skillet before assembling.
• Adjust the heat: Use less chipotle for a milder mayonnaise or add more jalapeños at the table.
• Change the cheese: Choose a cheese that melts readily for a softer, gooier filling.
• Add fresh crunch: Serve with shredded lettuce or a crisp salad alongside.
• Make smaller sandwiches: Divide the filling between smaller rolls and shorten the toasting time, checking for a crisp exterior.

Common mistakes to avoid

• Using cold pork: Warm it in the skillet first so the sandwich heats through more evenly.
• Overheating the pan: The bread can burn before the filling warms; keep the heat at medium-low.
• Adding too much filling: An overstuffed sandwich can spill when pressed; keep the layers within the bread.
• Skipping the taste test: Chipotle heat varies; taste the mayonnaise and adjust before spreading it.
• Turning too soon: Give each side 3–4 minutes to toast, then check the colour before flipping.

How to store

These sandwiches are best eaten immediately. Store leftover chipotle mayonnaise in a covered container in the fridge and use within 3 days; refrigerate any cooked pork promptly and reheat it thoroughly before making another sandwich.

Frequently asked questions