Cubano Sandwich Recipe

Make marinade

In a bowl, whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper until combined.

Marinate pork

Place pork shoulder in a resealable bag or container. Pour marinade over pork, massaging to coat. Refrigerate for at least 4 hours or preferably overnight to infuse flavor.

Roast pork

Preheat oven to 325°F (160°C). Remove pork from marinade, reserve marinade. Place pork in a roasting pan and roast uncovered about 2 to 2½ hours, or until internal temperature reaches 190°F (88°C) and meat is tender enough to shred. Baste once or twice with reserved marinade during cooking. Let rest 15 minutes, then shred or thinly slice pork.

Prep bread

If using a whole loaf, cut into two equal sandwich-length portions (about 8–10 inches each). Slice each piece lengthwise but not all the way through so it opens like a book, or slice into two halves. Lightly hollow out a small amount of interior crumb if bread is very airy to prevent sliding.

Assemble sandwiches

Spread about 1½ tablespoons yellow mustard on the bottom half of each sandwich portion and 1½ tablespoons on the top half (total 3 tbsp per sandwich if using one sandwich). Layer on equal portions of roasted pork (about 8 oz per sandwich if making two), then 4 oz ham (divide evenly), then top with 4 slices Swiss cheese and 4 pickle slices. Close sandwich.

Butter or oil bread

Spread softened butter or brush olive oil on the outside faces of each sandwich (both top and bottom) to promote browning when pressing. Use approximately 1 tablespoon butter per outside face (2 tbsp total).

Press and grill

Heat a heavy skillet, griddle, or sandwich press over medium heat. If using a skillet and not a press, place the sandwich in the skillet, then press down with a heavy cast-iron pan or foil-wrapped brick (or use a panini press). Cook 3–5 minutes per side, pressing firmly, until bread is golden brown and cheese is melted. Internal temperature should be hot and cheese fully melted. If using a panini press, cook 4–6 minutes until crisp and heated through.

Rest and serve

Remove sandwiches from press, let sit 1 minute, then slice diagonally into halves. Serve immediately while warm and melty.