📝 About This Recipe
Born in the bustling cafes of Tampa and Miami, the Cubano is a symphony of textures and flavors that defines the perfect sandwich. This legendary creation features layers of citrus-marinated Mojo pork, savory ham, tangy Swiss cheese, and sharp pickles, all pressed until the bread is golden and shatteringly crisp. It is a harmonious balance of salty, acidic, and rich notes that transports you straight to the heart of Havana with every bite.
🥗 Ingredients
The Bread and Spreads
- 2 loaves Cuban Bread (approx. 12 inches each; French or Italian bread can substitute if unavailable)
- 1/2 cups Yellow Mustard (traditional smooth style)
- 4 tablespoons Unsalted Butter (softened to room temperature)
The Meats and Cheese
- 1 lb Mojo Roasted Pork Shoulder (thinly sliced or shredded)
- 1/2 lb Glazed Deli Ham (thinly sliced, high-quality smoked ham)
- 8-12 slices Swiss Cheese (thinly sliced for better melting)
- 24 pieces Dill Pickle Chips (long 'sandwich stackers' or rounds, well-drained)
Mojo Pork Reheating Liquid
- 1/4 cups Orange Juice (freshly squeezed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 cloves Garlic (minced)
👨🍳 Instructions
-
1
Slice each loaf of Cuban bread in half lengthwise, then cut each loaf into two 6-inch individual sandwich portions.
-
2
Generously spread the yellow mustard on both the top and bottom interior sides of the bread. This provides the essential acidic tang.
-
3
Begin layering the bottom half of the bread with 2-3 slices of Swiss cheese. Placing cheese on the bottom and top acts as a 'glue' for the meat.
-
4
Layer the ham over the cheese, folding the slices to create height and air pockets for heat circulation.
-
5
In a small skillet over medium heat, lightly warm the sliced Mojo pork with the orange juice, lime juice, and minced garlic for 2-3 minutes until just heated through and fragrant.
-
6
Place a generous portion of the warmed Mojo pork on top of the ham.
-
7
Add a single layer of dill pickles over the pork. Do not overlap too much, or the sandwich will become overly salty.
-
8
Top the pickles with another 1-2 slices of Swiss cheese and close the sandwich with the top half of the bread.
-
9
Generously brush the outside top and bottom of the bread with the softened butter. This ensures a golden-brown, crispy crust.
-
10
Preheat a sandwich press (plancha) or a heavy cast-iron skillet over medium-low heat. Avoid high heat, or the bread will burn before the cheese melts.
-
11
Place the sandwiches on the press. If using a skillet, place another heavy skillet or a brick wrapped in foil on top of the sandwiches to compress them.
-
12
Press the sandwiches for 3-5 minutes per side (if using a skillet, flip halfway through) until the bread is compressed to about half its original height and the cheese is oozing.
-
13
Remove from the heat and let the sandwiches rest for 1 minute to allow the cheese to set slightly.
-
14
Slice each sandwich diagonally and serve immediately while hot and crispy.
💡 Chef's Tips
Use authentic Cuban bread if possible; it contains lard which creates a unique, flaky crust. Always press the sandwich—a Cubano isn't a Cubano unless it's flattened and the ingredients are fused. Avoid using fancy mustards; plain yellow mustard provides the specific vinegar punch needed to cut through the fatty pork. Ensure your pickles are dried with a paper towel before adding to prevent a soggy sandwich. If you don't have Mojo pork, you can use store-bought rotisserie pork seasoned with lime and cumin in a pinch.
🍽️ Serving Suggestions
Serve with a side of plantain chips (mariquitas) for a salty, crunchy contrast. A small bowl of black bean soup makes for a hearty and traditional lunch pairing. Pair with a cold glass of Materva (yerba mate soda) or a classic Mojito. Offer extra lime wedges on the side to brighten the flavors of the pork. A simple side salad with avocado and red onion adds a fresh element to the meal.