Cuban Sandwich Recipe

The ultimate pressed Cuban Sandwich layered with juicy roast pork, smoky ham, Swiss cheese, pickles and mustard, all toasted until golden and melty.

📝 Ingredients

• 1 lb boneless pork shoulder
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 lime (zested)
• 1 orange (zested)
• 2 tbsp oregano
• 2 tbsp fresh coriander (chopped)
• 2 tbsp minced garlic
• 2 tsp cumin powder
• 1/2 cup olive oil
• 1 tsp salt
• 1 tsp black pepper
• 3 cups low sodium chicken stock
• 2 bay leaves
• 1 red onion (roughly chopped)
• 1 tbsp cornstarch ((cornflour))
• 2 tbsp dijon mustard
• 4 loaves cuban bread (6-inch/15cm)
• 10 oz deli ham (sliced)
• 2 slices salami
• 8 slices swiss cheese
• 4 pickles (thinly sliced)
• 1 tbsp butter

👨‍🍳 Instructions

1. 1Trim pork shoulder and remove excess fat.
2. 2To make the marinade, combine orange juice, lime juice, zests, oregano, coriander, garlic, and cumin. Whisk in olive oil, salt, and pepper. Set aside
3. 3Place pork in a pressure cooker with chicken stock, bay leaves, onion, and marinade. Cook on low until tender, about 40 minutes.
4. 4Remove pork and slice thinly. To make the sauce, strain cooking liquid into a saucepan, reduce by half, add cornflour and stir until thickened. Once it's reached desired consistency, stir in Dijon mustard. Remove from heat and set aside
5. 5Split bread loaves, spread sauce, then layer pork, ham, salami, cheese, and pickles.
6. 6Heat butter in a skillet over medium-high. Place sandwiches, cover with baking paper, press down on top with something heavy (I use another pan that's a touch smaller), and cook 3 minutes per side until golden and cheese melts.
7. 7Let stand 1 minute before cutting. Serve hot.