This recipe has quickly become one of those things I keep coming back to. The Cuban Sandwich is honestly so easy to put together once the pork is cooked, and the slow cooker really does most of the work for you. It doesn’t take much effort, and by the time you’re ready to eat, the sandwich feels warm, filling, and satisfying without being complicated at all.
I usually make it for lunch or dinner since it’s hearty enough to keep everyone full, but I’ve also had it as a late snack when I wanted something more than just chips. It’s one of those meals that feels cozy and reliable, and it always gets finished quickly at the table. And now, before I explain how to make it, let’s talk a little about what a Cuban Sandwich actually is.
What is Cuban Sandwich?
The Cuban Sandwich is a pressed sandwich that layers slow‑cooked mojo pork with slices of ham, Swiss cheese, pickles, and mustard, all tucked inside Cuban bread. The bread is brushed with butter and toasted until the outside turns golden and crisp while the inside stays warm and melty.
It’s most commonly eaten for lunch or dinner, and in many Cuban restaurants it’s served with sides like black beans or fried plantains. In South Florida, especially Miami, it’s a very popular choice, often paired with a strong cup of Cuban coffee. That’s why making it at home feels like bringing a little piece of that tradition into your own kitchen.
Why You’ll Love This Recipe:
- Flavorful pork: The slow-cooked pork has that citrus and garlic taste which spreads through every bite, and honestly, I noticed it gets even better the next day when the flavors settle in.
- Flexible filling: You can decide how much meat, cheese, or pickles you want, and I usually add a little extra pork because it makes the sandwich feel more filling without being too heavy.
- Easy cooking process: The slow cooker does most of the work, so you don’t have to stand in the kitchen for hours, and I like that I can just shred the pork and assemble the sandwich when I’m ready.
- Press at home: You don’t need a fancy panini press, because I’ve used a heavy skillet and it worked fine, though I learned not to press too hard or the bread gets too flat.
- Good for meals: I usually make it for lunch or dinner since it’s hearty, but I’ve also had it as a late snack, and it still feels satisfying without needing anything extra.
That’s why I think the Cuban Sandwich is worth making, because it’s simple but still feels special when you sit down to eat it.
Ingredients Needed:
- Pork shoulder – this is the main filling, and it stays tender and juicy after slow cooking.
- Fresh orange and lime juice – these give the pork that bright, citrus flavor that makes the marinade taste fresh.
- Garlic, cumin, oregano, bay leaves – these add depth and a mix of savory notes so the pork doesn’t taste plain.
- Cuban bread or Italian bread – the bread needs to be soft inside but strong enough to hold up when pressed.
- Swiss cheese – it melts smoothly and balances the tangy mustard with a mild sharpness.
- Ham slices – they add a slightly sweet and salty layer that works well with the pork.
- Pickles and mustard – these bring crunch and tang, so the sandwich doesn’t feel too heavy.
- Butter with garlic powder – brushing this on the outside helps the bread toast evenly and adds extra flavor.
One small note from my own cooking: I once tried using brioche bread, and it turned out way too soft, so I’d avoid that.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Cuban Sandwich:
One small thing I learned while making the Cuban Sandwich at home is that if you shred the pork and let it sit uncovered for a few minutes, the edges dry just enough to give you those crispy bits when pressed in the sandwich. It makes the texture so much better, and I didn’t realize it until I tried it by accident.
Step 1: Make the Mojo Marinade
So first, you’ll need to mix together the citrus juices, garlic, and spices with a little oil. I usually whisk it until it looks smooth and glossy, because that’s when I know everything has blended well. The smell is strong and fresh, and it already gives you a hint of how the pork will taste later.
Step 2: Sear the Pork
Next, cut the pork into chunks and sear them in a hot pan. I like to do this step because the outside turns golden and locks in flavor. One time I skipped it, and the pork tasted fine but didn’t have that deeper flavor. So now I always make sure the pieces look browned before moving on.
Step 3: Slow Cook the Pork
After searing, place the pork in the slow cooker and pour the marinade over it. Add bay leaves for extra aroma. Then just let it cook until the meat feels tender enough to shred with a fork. The smell fills the kitchen, and you’ll notice the juices look rich and slightly oily, which is exactly what keeps the pork moist.
Step 4: Shred and Rest the Pork
Once the pork is cooked, shred it roughly with a fork. I like to spread it out a little so the steam escapes, because that helps some edges crisp up later when pressed in the sandwich. The meat should look juicy but not watery, and you’ll see small golden bits that add extra flavor.
Step 5: Assemble the Sandwich
Now slice the bread and spread mustard on both halves. Layer cheese, ham, pork, and pickles, then add another slice of cheese on top. I usually press the filling down lightly with my hand before closing the sandwich, because it keeps everything in place when cooking.
Step 6: Press and Toast
Finally, brush the outside of the bread with melted butter mixed with garlic powder. Place the sandwich on a hot skillet and press it down with something heavy. You’ll hear a sizzle, and that’s when the crust starts forming. I like to flip it once and cook until both sides look golden and the cheese has melted.
That’s how I make the Cuban Sandwich step by step, and each part adds something to the final taste. It’s not complicated, but paying attention to these little details makes the sandwich turn out much better.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
- Bread texture: Make sure the bread is firm enough to hold the filling but still soft inside. I once tried using bread that was too fluffy, and it collapsed under the press.
- Heat control: Keep the skillet at medium heat so the bread browns slowly. If it’s too hot, the outside burns before the cheese melts.
- Cheese melt: Add cheese on both sides of the filling. This helps hold everything together once it melts, and it keeps the pork from sliding out.
- Ingredient swap: If you can’t find Cuban bread, Italian bread works fine. Just avoid crusty loaves because they don’t press evenly.
- Moisture balance: Don’t overload with pork juices. A light drizzle is enough, otherwise the bread gets soggy.
Tasty Variations to Try:
- Cheese swap: Try provolone or mozzarella instead of Swiss if you want a different flavor.
- Ham change: Use smoked turkey slices for a lighter option, especially if you don’t want too much salt.
- Vegetarian twist: Replace the pork with grilled mushrooms or jackfruit. I tested jackfruit once, and it gave a nice texture.
- Seasonal idea: Add roasted peppers in summer or caramelized onions in winter for a little seasonal touch.
- Spicy kick: Spread a thin layer of spicy mustard or add jalapeño slices if you like heat.
- Mini sliders: Make smaller versions for parties, which are easier to serve and fun to eat.
That way, the Cuban Sandwich feels flexible, and you can adjust it depending on what you have at home or what you’re in the mood for.
Serving Suggestions:
1. Serve with sides
Serve with black beans or fried plantains if you want something traditional, because they balance the richness of the sandwich. I sometimes go for potato wedges when I don’t feel like cooking extra.
2. Perfect for meals
Perfect for lunch or dinner since it’s filling enough, but I’ve also made smaller versions for snacks when friends come over. It works well for casual gatherings too.
3. Pairs well with extras
Pairs well with a crisp salad or even simple chips, because they add freshness or crunch. I once tried it with coleslaw, and it gave a nice tangy contrast.
Storage & Reheating Tips:
- How long it keeps: The shredded pork from the Cuban Sandwich stays good in the fridge for about three days, and I’ve noticed the flavor actually gets stronger the next day.
- Best storage method: I always keep the pork in an airtight container so it doesn’t dry out, and I wrap leftover sandwiches in foil to keep the bread from getting too hard.
- Simple reheating advice: When reheating, I prefer using a skillet instead of the microwave, because the bread crisps up again and the cheese melts evenly. A quick press with a heavy pan brings back that fresh texture.
Frequently Asked Questions (FAQ):
Can I substitute the bread?
Yes, if Cuban bread isn’t available, Italian bread works fine. Just avoid breads that are too soft or too crusty, because they don’t press well.
Can I make it ahead?
You can cook and shred the pork the day before, and it actually tastes better once the flavors sit overnight. Just reheat gently before assembling.
Why does my sandwich feel soggy?
It usually happens when there’s too much juice in the pork. I learned to drain a little before pressing, and that keeps the bread crisp
Is there a lighter option?
Yes, you can swap ham for turkey or use less cheese if you want to cut down on salt and fat. It still tastes good and holds together well.
Cuban Sandwich
Description
The Cuban Sandwich is a hearty pressed sandwich layered with slow-cooked mojo pork, ham, Swiss cheese, pickles, and mustard. The bread is brushed with garlic butter and toasted until golden and melty. It’s filling, flavorful, and perfect for lunch or dinner.
Ingredients
Instructions
- Cut 4 pounds boneless pork shoulder into 3-4 chunks, season all sides with ¾ tablespoon kosher salt and 1 teaspoon freshly ground black pepper.
- Heat 2 tablespoons olive oil in a skillet, sear pork chunks until browned on all sides.
- In a bowl, whisk together the juice of 2 oranges, juice of 2 limes, 6 cloves minced garlic, 2 teaspoons ground cumin, 2 teaspoons dried oregano, ¼ teaspoon red pepper flakes, and 2 tablespoons olive oil until smooth.
- Place pork in a 6‑quart slow cooker, pour marinade over, add 2 bay leaves, cover and cook on LOW for about 8 hours or HIGH for 4 hours until fork‑tender.
- Remove bay leaves, shred pork with forks, and let rest uncovered for about 10 minutes so edges crisp slightly.
- Slice 2 loaves Cuban bread (or Italian bread) in half, spread yellow mustard on both sides. For each sandwich, layer 3 slices Swiss cheese, 3 slices deli honey ham, shredded pork, 2 pickle slices, and another 3 slices Swiss cheese.
- Melt 4 tablespoons unsalted butter in the microwave, stir in ½ teaspoon garlic powder, brush on the outside of the bread.
- Heat skillet over medium, place sandwich, press with a heavy pan until golden brown and cheese melts. Flip once for even browning. Serve warm.
Notes
- Italian bread works well if Cuban bread isn’t available, but avoid brioche or crusty loaves.
- For crispier pork edges, broil shredded pork on a baking sheet for 3-4 minutes before assembling.
- Leftover pork can be frozen in airtight bags for up to 3 months.
Nutrition Facts
Servings 6
Serving Size 1 sandwich
- Amount Per Serving
- Calories 974kcal
- % Daily Value *
- Total Fat 54g84%
- Saturated Fat 23g115%
- Trans Fat 0.4g
- Cholesterol 301mg101%
- Sodium 4638mg194%
- Potassium 1913mg55%
- Total Carbohydrate 17g6%
- Dietary Fiber 5g20%
- Sugars 9g
- Protein 103g206%
- Vitamin A 1382 IU
- Vitamin C 37 mg
- Calcium 701 mg
- Iron 5 mg
- Vitamin D 20 IU
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
