Cuban Sandwich Recipe

Ingredients

• 454 g (1 lb)boneless pork shoulder
• 240 ml (1 cup)fresh orange juice
• 120 ml (½ cup)fresh lime juice
• 1lime, zested
• 1orange, zested
• 30 ml (2 tbsp)oregano
• 30 ml (2 tbsp)fresh coriander, chopped
• 30 ml (2 tbsp)minced garlic
• 10 ml (2 tsp)ground cumin
• 120 ml (½ cup)olive oil
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)black pepper
• 710 ml (3 cups)low-sodium chicken stock
• 2bay leaves
• 1red onion, roughly chopped
• 15 ml (1 tbsp)cornflour (cornstarch)
• 30 ml (2 tbsp)Dijon mustard
• 4 loaves, 15 cm (6 inches) eachCuban bread
• 284 g (10 oz)sliced deli ham
• 2 slicessalami
• 8 slicesSwiss cheese
• 4pickles, thinly sliced
• 15 ml (1 tbsp)butter

Instructions

1. 1

   Trim the pork

   Trim the pork shoulder, removing any excess fat.

2. 2

   Mix the marinade

   Combine the orange juice, lime juice, lime and orange zest, oregano, coriander, garlic and cumin. Whisk in the olive oil, salt and pepper, then set the marinade aside.

3. 3

   Cook the pork

   Put the pork in a pressure cooker with the chicken stock, bay leaves, onion and marinade. Cook on low until tender, about 40 minutes.

4. 4

   Make the sauce

   Take out the pork and slice it thinly. Strain the cooking liquid into a saucepan and reduce it by half. Add the cornflour and stir until thickened; when it reaches the desired consistency, stir in the Dijon mustard. Take the pan off the heat and set the sauce aside.

5. 5

   Layer the filling

   Split the bread loaves and spread them with the sauce. Layer in the pork, ham, salami, cheese and pickles.

6. 6

   Press and toast

   Heat the butter in a frying pan over medium-high heat. Add the sandwiches, cover them with baking paper and press down with a heavy object, such as a slightly smaller pan. Cook for 3 minutes per side, until golden and the cheese has melted.

7. 7

   Rest and serve

   Leave the sandwiches to stand for 1 minute before cutting. Serve hot.

What is a Cuban sandwich?

A Cuban sandwich, or Cubano, is a pressed sandwich associated with Cuban cuisine and Cuban-American food traditions. Its familiar combination brings together roast pork, ham, Swiss cheese, pickles and mustard in bread that is toasted under pressure.

This version builds extra flavour into the pork with orange, lime, garlic and herbs, then uses the cooking liquid as the base for a mustard sauce. Pressing the filled loaves crisps the outside while warming the layers through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 898 calories, 58g protein, 29g carbs, 63g fat.

The bread supplies most of the carbohydrates, while olive oil, butter, cheese and pork contribute much of the fat. Pork, ham, salami and cheese provide the protein. Pair a sandwich with salad or vegetables to add freshness and balance the plate.

The citrus-marinated pork

Marinade: Orange and lime juice, zest, garlic, oregano, coriander and cumin give the pork a bright, savoury flavour. Whisk the oil and seasoning in well so the mixture is evenly combined before it goes into the cooker.

Cut: Trimming excess fat makes the pork easier to slice and keeps the filling from becoming overly greasy. Once cooked, slice it thinly so it sits neatly in the sandwiches.

Turning the cooking liquid into sauce

Reduction: Straining the liquid removes the bay leaves and onion before it goes into the saucepan. Reducing it by half concentrates its flavour.

Thickening: Stir in the cornflour and cook until the sauce reaches a consistency that can be spread on the bread. Add the Dijon mustard once it has thickened, as directed, and take the pan off the heat.

Layering for a balanced bite

Order: Spread the sauce on the split bread, then add the pork, ham, salami, Swiss cheese and pickles. This keeps the sauce against the bread and distributes the filling across each loaf.

Pickles: Slice them thinly so their tangy flavour is present without making the sandwich difficult to press or cut.

Getting the press right

Weight: Cover the sandwiches with baking paper before pressing them with a heavy object. A slightly smaller pan is one option mentioned in the method and helps press the bread evenly.

Heat: Cook over medium-high heat for 3 minutes per side. The bread should turn golden and the cheese should melt; keep an eye on it as the surface can brown before the filling is hot.

When to serve them

Rest: Give the sandwiches 1 minute to stand after cooking, then cut and serve them hot. This brief pause makes them easier to handle without losing the warm, melty texture.

On the side: Serve with a simple green salad or sliced tomatoes for a fresh contrast to the rich meat and cheese. Keep any extra pickles alongside for a sharper bite.

Recipe notes & tips

• Slice the cooked pork thinly so it layers easily inside the bread.
• Strain the cooking liquid before reducing it to remove the bay leaves and onion.
• Stir the cornflour into the reduced liquid until the sauce thickens.
• Spread the sauce across the bread for flavour in each bite.
• Use baking paper between the sandwich and the weight to keep the pressing surface clean.
• Watch the bread closely during the 3-minute cooking time on each side.

Variations

• Extra pickles: Add more thinly sliced pickles for a sharper, tangier filling.
• More mustard: Spread a little extra Dijon on the bread for a stronger mustard flavour.
• No salami: Leave out the salami for a simpler pork, ham and cheese filling.
• Crispier bread: Press the sandwich firmly as it cooks to encourage an even, crisp crust.
• Cheese swap: Use another good-melting cheese in place of Swiss for a different flavour.

Common mistakes to avoid

• Leaving excess fat on the pork: Trim it before cooking so the filling is less greasy.
• Slicing the pork thickly: Cut it thinly after cooking so the layers fit the bread.
• Skipping the reduction: Reduce the strained liquid by half before adding cornflour so the sauce concentrates.
• Adding cornflour too early: Stir it into the reduced liquid, then cook until the sauce thickens.
• Pressing without a barrier: Cover the sandwich with baking paper before adding the heavy weight.
• Cooking too long: Check the bread as it toasts and remove the sandwich once golden and the cheese has melted.

How to store

Refrigerate leftover cooked pork and sauce in covered containers for up to 3 days. Store assembled sandwiches separately if possible, then press and toast them just before serving; reheat cooked sandwiches in a frying pan until hot throughout.

Frequently asked questions