If you’ve ever wanted to bite into a sandwich that delivers a perfect harmony of smoky, tangy, cheesy, and crunchy all at once, you’re going to adore this Cuban Pork Sandwich (Cubanos) Recipe. It’s a charming classic that originated in Cuban-American communities, combining mojo-marinated pork, savory ham, Swiss cheese, and pickles pressed inside a buttery, toasted baguette. Every bite bursts with layers of flavor and texture that make it an irresistible treat whether for lunch or a quick dinner. Trust me, once you’ve tried putting together this sandwich masterpiece, it’ll quickly become a go-to comfort food in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is what makes this Cuban Pork Sandwich (Cubanos) Recipe truly sing. Each component plays a vital role—from the succulent pork to the crisp pickles—building all those distinct textures and flavors that make this sandwich so addictive.
- Baked leg ham (2 thin slices): Adds a smoky, salty layer that perfectly complements the pork’s richness.
- Mojo marinated pork (4 large, thin slices): The star protein, packed with citrusy, garlicky goodness—don’t skip the marinade if you can.
- White baguettes (2 pieces, 6 inch/15 cm in length, cut in half): Crisp outside, soft inside, ideal for pressing the sandwich.
- Melted butter (for brushing): Ensures that golden, crispy crust everyone craves in a Cuban sandwich.
- American mustard: Brings a zesty tang that cuts through the richness of the meats and cheese.
- Swiss cheese (2 thin slices): Melts beautifully, adding a nutty creaminess that ties the layers together.
- Dill pickles (2 or 3, thinly sliced): Provide a refreshing crunch and slight acidity to balance the flavors.
How to Make Cuban Pork Sandwich (Cubanos) Recipe
Step 1: Brown the Meats
Start by heating a skillet over medium heat to get a nice sizzle going. Add your slices of ham and mojo marinated pork, cooking each side just until they develop a golden edge. This step is key to locking in flavor and adding texture, plus the slight caramelization amps up the savoriness. Once done, set them aside on a plate to rest.
Step 2: Toast the Baguette
Give your baguettes a good slathering of melted butter on the cut sides to ensure they toast beautifully. Place them buttered-side down in the skillet and let them brown for about two minutes until they turn light golden and crisp. This forms the perfect base for your sandwich fillings and adds that glorious crunch you want.
Step 3: Layer the Goodness
Now for the fun part: building the sandwich. On the bottom halves of your toasted baguettes, layer the pork, ham, Swiss cheese, and dill pickles in that order. Don’t hesitate to cut or fold the meats and cheese so everything fits snugly. Spread American mustard generously on the cut sides of the baguette tops before placing them over the fillings. This mustard adds a delightful kick that complements every element.
Step 4: Butter Up
To get that restaurant-quality crust, brush melted butter not only on the bottom of the baguette but also on the top. This ensures every side crisps up evenly when pressed and grilled.
Step 5: Press and Grill
Heat the skillet over medium-high heat and place your assembled sandwiches inside. Top each sandwich with a sheet of baking paper and add weight on top—like a heavy skillet or some cans—to press the sandwich firmly. Cook for about three minutes on each side until the bread is deeply golden, crunchy, and the cheese melts into gooey perfection.
Step 6: Rest and Serve
Let your Cuban Pork Sandwich (Cubanos) Recipe rest for just a minute before slicing it in half. This brief pause helps the juices settle and prevents the sandwich from falling apart when you cut into it. Serve immediately to enjoy the full spectrum of flavors and textures in every warm, crispy bite.
How to Serve Cuban Pork Sandwich (Cubanos) Recipe
Garnishes
A few simple garnishes can elevate your Cuban Pork Sandwich experience. Fresh cilantro or a few sprigs of parsley not only brighten up the plate visually but add a refreshing herbal note that contrasts nicely with the rich filling. For a little extra zest, a light drizzle of spicy mayo or hot sauce can be fantastic, especially if you like a bit of a kick.
Side Dishes
Traditional sides like plantain chips or yucca fries pair beautifully, adding a satisfying crunch that contrasts the sandwich’s softness. A light cabbage slaw with a tangy vinegar dressing can also brighten the palate, making your Cuban Pork Sandwich meal feel balanced and complete.
Creative Ways to Present
Fancy serving your Cuban Pork Sandwich at a gathering? Cut the sandwiches into smaller sliders, secured with toothpicks for an easy, handheld treat. You can also assemble a platter with pickled vegetables, sliced jalapeños, and a small bowl of mustard on the side for a fun, interactive tasting experience. This way, everyone can customize their flavor profile and enjoy the sandwich their own way.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Cuban Pork Sandwich (Cubanos) Recipe, wrap each sandwich tightly in plastic wrap or foil and store in the refrigerator. The sandwich is best enjoyed within a day to maintain freshness and texture.
Freezing
Freezing this sandwich is possible but not ideal—the bread may lose its crispiness, and pickles can become soggy. If you must freeze it, assemble without pickles, wrap tightly in foil and then a freezer-safe bag, and consume within one month for best quality.
Reheating
To reheat, unwrap the sandwich and place it in a skillet or toaster oven at medium heat for a few minutes on each side until warmed through and the cheese melts again. Avoid microwaving as it tends to make the baguette soft and less appetizing.
FAQs
Can I use a different type of bread instead of a baguette?
While a crusty white baguette is traditional and ideal for the Cuban Pork Sandwich (Cubanos) Recipe, you can use similar sandwich rolls as long as they have a sturdy crust and soft inside. Look for something that will hold up well during pressing without becoming soggy.
What can I substitute if I don’t have mojo marinated pork?
If mojo marinated pork isn’t available, you can use slow-roasted pork shoulder seasoned with garlic, citrus, and cumin to mimic those flavors. Alternatively, seasoned pork loin or even a well-spiced roast pork slice can work in a pinch.
Is Swiss cheese the only cheese I can use?
Swiss cheese is classic for Cubanos because of its mild nuttiness and great melting ability. However, you can experiment with other cheeses like mozzarella or provolone if you want a slightly different taste, though it will change the traditional flavor profile.
Can I make this sandwich vegetarian?
While the Cuban Pork Sandwich (Cubanos) Recipe centers on pork and ham, you can create a vegetarian version by swapping the meats for marinated and grilled portobello mushrooms or smoky seitan, along with the traditional cheese and pickles. The sandwich won’t be the same, but still delicious.
How important is the pressing step in making Cubanos?
Pressing the sandwich is crucial. It compresses the ingredients so you get a compact, layer-hugging bite and crisps the bread to perfection. Without pressing, you lose that signature texture and may end up with a looser, less cohesive sandwich.
Final Thoughts
Making this Cuban Pork Sandwich (Cubanos) Recipe is like inviting a little Miami sunshine into your kitchen. Its balance of flavors and textures makes every bite feel special, and it’s surprisingly simple to prepare with just a handful of ingredients. I encourage you to try it soon—you’ll quickly understand why this sandwich is beloved by so many. Once you do, it’ll be hard not to make it a staple in your own recipe rotation!
Print
Cuban Pork Sandwich (Cubanos) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: Cuban
Description
This Cuban Pork Sandwich, also known as Cubanos, is a deliciously crispy and savory treat inspired by the iconic sandwich featured in the film Chef. Featuring thinly sliced mojo marinated pork, baked ham, Swiss cheese, dill pickles, and American mustard, all layered on toasted white baguette and pressed until golden and melty, it offers a perfect balance of flavors and textures.
Ingredients
Meats
- 2 thin slices baked leg ham
- 4 large thin slices mojo marinated pork
Bread & Condiments
- 2 pieces white baguettes (6 inch/15 cm in length, cut in half)
- Melted butter (for brushing)
- American mustard (to taste)
- 2 thin slices Swiss cheese
- 2 to 3 dill pickles (thinly sliced)
Instructions
- Cook Meats: Heat a skillet over medium heat and add ham and pork slices. Cook each side until slightly browned and flavorful, then transfer the meats to a plate to rest.
- Toast Bread: Brush the cut sides of the baguettes with melted butter. Place cut side down in the skillet and toast for about 2 minutes until lightly browned. Remove from skillet and place on a work surface.
- Assemble Sandwich: Layer the bottom halves of the baguettes with the cooked pork, ham, Swiss cheese, and dill pickle slices. Adjust the meats and cheese by cutting or folding if necessary to fit properly. Spread mustard evenly on the cut side of the top halves, then place them on top to close the sandwiches.
- Butter Exterior: Generously butter both the top and bottom outside surfaces of each baguette.
- Press and Cook Sandwich: Return skillet to medium-high heat and place the assembled sandwiches inside. Top each sandwich with a sheet of baking paper and weigh them down with a heavy skillet, pot, or weighted cans to compress the sandwich. Cook for 3 minutes on each side, turning carefully, until the bread is dark golden brown and crispy and the cheese has melted thoroughly.
- Rest and Serve: Let the sandwiches sit for 1 minute to set. Cut in half and serve immediately for best texture and flavor.
Notes
- Using mojo marinated pork authenticates the Cuban flavor; if unavailable, substitute with marinated roasted pork.
- Applying butter on both the bread sides ensures a crispy and flavorful crust.
- Pressing the sandwich simulates a Cuban press but can be improvised with weights and baking paper in a skillet.
- Serve hot to enjoy the melted cheese and crispy bread.
