Cuban-Style Breakfast Sandwich Recipe

Ingredients

• 8garlic cloves, peeled and minced
• 75 g (1/2 cup)minced yellow onion
• 80 ml (1/3 cup)olive oil
• 180 ml (3/4 cup)orange juice
• 60 ml (1/4 cup)lime juice
• 2 teaspoonssalt
• 1 teaspoondried oregano
• 1 teaspoonground cumin
• 1/2 teaspoonblack pepper
• 680 g (1 1/2 pounds)pork loin
• 15 ml (1 tablespoon)olive oil
• 4whole eggs
• 4pork roll or Taylor ham slices
• 4 large or king-sizedEnglish muffins, split
• 60 g (1/4 cup)softened salted butter
• 60 ml (1/4 cup)yellow mustard or Dijon mustard
• 4 slicesSwiss cheese
• 50 g (1/3 cup)sliced red onion
• 50 g (1/3 cup)sliced cornichons or dill pickles
• For servinghot sauce

Instructions

1. 1

   Mix the marinade

   Whisk the garlic, yellow onion, 80 ml olive oil, orange juice, lime juice, salt, oregano, cumin and black pepper together in a large bowl.

2. 2

   Marinate the pork

   Put the pork loin in a zip-seal bag, pour in the marinade and seal. Refrigerate overnight.

3. 3

   Preheat the oven

   After marinating, heat the oven to 200°C (400°F).

4. 4

   Line the skillet

   Cover an ovenproof skillet with aluminium foil.

5. 5

   Roast the pork

   Set the pork loin in the lined skillet and drizzle it with a few spoonfuls of marinade. Roast for 40 minutes, or until its internal temperature reaches 63°C (145°F).

6. 6

   Heat the oil

   While the pork roasts, warm 15 ml (1 tablespoon) olive oil in a non-stick skillet over a medium heat.

7. 7

   Fry the eggs

   When the oil is hot, add the eggs and cook for about 3 minutes, until the whites are set but the yolks remain runny. Cook them further if you prefer firmer yolks.

8. 8

   Set eggs aside

   Lift the eggs from the skillet and set them aside.

9. 9

   Slit the pork roll

   Cut 4 slits into each pork roll slice to help prevent it from puffing up as it cooks.

10. 10

    Brown the pork roll

    Put the prepared pork roll in the skillet and cook for 2 minutes per side, or until the edges are lightly caramelised.

11. 11

    Set the skillet aside

    Take the skillet off the heat and set it aside.

12. 12

    Rest the pork

    When the pork loin is cooked, remove it from the oven and let it rest for 10 minutes.

13. 13

    Slice the pork

    After resting, slice the pork loin thinly and set the slices aside.

14. 14

    Set the grill

    Set the oven grill to low.

15. 15

    Prepare the muffins

    Line a large baking tray with aluminium foil. Arrange the split English muffins on it with their nook-and-cranny sides facing up.

16. 16

    Butter and mustard

    Spread the cut sides of the muffins with softened butter and mustard.

17. 17

    Add the meats

    Divide the sliced pork loin and pork roll among the muffin bottoms.

18. 18

    Add the cheese

    Lay the Swiss cheese over the pork and put the tray in the oven.

19. 19

    Grill the muffins

    Grill for 5 minutes, or until the cheese has melted and the muffins are toasted.

20. 20

    Add the onion

    Take the tray out of the oven and scatter the red onion slices over the melted cheese.

21. 21

    Add the pickles

    Top with the pickles, using about 4 pickle slices or 2 sliced cornichons per sandwich.

22. 22

    Top with eggs

    Place a fried egg on each sandwich.

23. 23

    Serve the sandwiches

    Put the muffin tops in place and serve with hot sauce on the side.

What is a Cuban-style breakfast sandwich?

This is a hearty breakfast take on the Cuban sandwich, pairing citrus-and-garlic mojo flavours with pork, mustard, Swiss cheese and pickles. The Cuban sandwich tradition is associated with Cuban communities in Florida, particularly Tampa and Miami; this version adds pork roll and a fried egg.

Mojo-marinated loin brings a bright, savoury contrast to the salty pork roll and rich cheese. Toasting the muffin under the grill helps hold the stacked fillings together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1032 calories, 58g protein, 40g carbs, 72g fat.

The muffin provides most of the carbohydrates, while olive oil, butter, egg yolks and pork roll contribute much of the fat. Pork loin, eggs and cheese supply protein. Add fruit or a crisp vegetable salad alongside for a fresh contrast to the rich sandwich.

Why the mojo marinade matters

Citrus and garlic: orange juice, lime juice, garlic, onion, oregano and cumin make a sharp, aromatic marinade for the pork loin. Give it the stated overnight rest so those flavours have time to infuse.

A little marinade: drizzle only a few spoonfuls over the pork before roasting, as directed. Keep the rest away from cooked meat unless it has been safely cooked.

Roast and rest the loin

Roasting: use the internal temperature as the doneness cue, rather than relying on time alone; the recipe gives 63°C (145°F).

Resting: leave the loin for 10 minutes after it comes out of the oven. This makes it easier to slice thinly for even layers in the sandwiches.

Get the pork roll crisp-edged

Slits: cut 4 slits into each slice before frying to help stop it ballooning in the pan.

Caramelised edges: cook the slices for 2 minutes on each side, until lightly browned at the edges. Keep an eye on them so they colour without becoming too dark.

Build a sturdy sandwich

Muffin sides: spread butter and mustard over the cut faces, then arrange the muffins with their nook-and-cranny sides facing up for grilling.

Layer order: divide the meats between the bottoms, add Swiss cheese and grill until melted. Onion, pickles and the egg go on afterwards, before the muffin tops.

Eggs and grill timing

Runny yolks: the method allows about 3 minutes for the whites to set while the yolks stay runny. Adjust the frying time if you want firmer yolks.

Low grill: grill the assembled muffin bottoms for 5 minutes, checking for melted cheese and toasted muffins. The toppings added afterwards keep the onion and pickles fresh.

What to serve alongside

Fresh contrast: serve with fruit or a simple tomato salad to balance the rich, savoury sandwich.

For the table: put hot sauce on the side so everyone can add as much heat as they like. Serve the sandwiches as soon as they are assembled, while the eggs and cheese are warm.

Recipe notes & tips

• Marinate the pork overnight to fit the recipe's timing.
• Use a thermometer to check the loin reaches 63°C (145°F).
• Let the loin rest for the full 10 minutes before slicing.
• Make the slits in the pork roll slices before they go into the pan.
• Watch the muffins closely under the low grill so they toast without scorching.
• Fry the eggs to your preferred yolk texture.

Variations

• Dijon mustard: use it in place of yellow mustard for a sharper tang.
• Dill pickles: choose them instead of cornichons for a familiar, crunchy topping.
• Extra heat: add more hot sauce at the table.
• Firmer yolks: cook the eggs longer than the suggested 3 minutes.
• Smaller muffins: use regular English muffins for more modest sandwiches.

Common mistakes to avoid

• Skipping the marinade time: refrigerate the pork overnight as directed.
• Slicing too soon: rest the loin for 10 minutes before cutting.
• Pork roll puffing: make 4 slits in each slice before frying.
• Overcooking the loin: check its internal temperature and remove it at 63°C (145°F).
• Burning the muffins: check them during the 5-minute grill and take them out once toasted.
• Adding toppings too early: put the onion, pickles and eggs on after the cheese has melted.

How to store

Refrigerate leftover cooked pork and assembled components separately in airtight containers for up to 3 days. Reheat the pork and pork roll until hot, then assemble and grill the muffins fresh; fry the eggs just before serving for the best texture.

Frequently asked questions