Cuban Sandwich Recipe

Name: ChaChaCha Fusion Cuban Cuisines Cuban Sandwich Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 4 each cuban or bolillo rolls (about 6–7 inches / 15–18 cm); 1 lb roasted pork, thinly sliced; 8 oz ham, thinly sliced (deli-style); 8 slices Swiss cheese, sliced; 8 slices dill pickles, thinly sliced lengthwise; 4 tsp yellow mustard; 4 tsp mayonnaise; 4 tbsp unsalted butter, softened (for grilling); 1 tsp olive oil (optional, for warming pork); 2 lb pork shoulder (boneless); 4 cloves garlic cloves, minced; 1 cup fresh orange juice; 2 tbsp fresh lime juice; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 4 oz potato chips; 1 cup or coleslaw

Inspired by ChaChaCha Fusion Cuban Cuisine

Time45m

Serves4

A classic sandwich with Roasted pork, ham, cheese, mustard, mayo, and pickles pressed to perfection, served with one side.

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Ingredients

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Sandwich (makes 4 sandwiches)

4 each cuban or bolillo rolls (about 6–7 inches / 15–18 cm)

1 lb roasted pork, thinly sliced

8 oz ham, thinly sliced (deli-style)

8 slices Swiss cheese, sliced

8 slices dill pickles, thinly sliced lengthwise

4 tsp yellow mustard

4 tsp Mayonnaise

4 tbsp unsalted butter, softened (for grilling)

1 tsp olive oil (optional, for warming pork)

Roasted Pork Quick Marinade (if making pork from scratch)

2 lb pork shoulder (boneless)

4 cloves Garlic cloves, minced

1 cup fresh orange juice

2 tbsp Fresh lime juice

2 tbsp olive oil

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Side (Choose one)

4 oz potato chips

1 cup or coleslaw

Method

Roasted Pork Quick Marinade (optional: makes about 1 lb cooked pork)

Marinate

If preparing pork from scratch, combine minced garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and pepper in a bowl. Add pork shoulder, turn to coat, cover, and refrigerate at least 2 hours or preferably overnight.

Roast

Preheat oven to 325°F (163°C). Place marinated pork in a roasting pan, cover with foil, and roast until internal temperature reaches 190°F (88°C), about 2–3 hours depending on thickness. Let rest 15 minutes, then shred or thinly slice. If using leftover cooked roasted pork, slice thinly and warm in a skillet with 1 tsp olive oil for 2–3 minutes before assembling.

Assemble & Press Sandwiches

Prepare rolls: Slice each roll lengthwise, keeping one side attached if desired, and lightly hollow out some bread from the interior to reduce bulk and help the sandwich press evenly.

Spread: On the bottom half of each roll spread 1 tsp yellow mustard evenly. On the top half spread 1 tsp mayonnaise.

Layer: On the bottom half over the mustard, place 2 oz (about 1/4 lb total across sandwiches) roasted pork per sandwich, then 2 slices of ham per sandwich, then 2 slices of Swiss cheese per sandwich. Arrange 2 dill pickle slices per sandwich on top of the cheese (or under the cheese if you prefer the tang warmed less).

Close: Place the top half of the roll over the layered ingredients and press gently to compact the sandwich.

Butter: Spread about 1 tbsp softened butter on the outside of each top and bottom roll surface (total 2 tbsp per sandwich) for grilling. If you prefer less butter, brush with oil.

Heat press/skillet: Preheat a sandwich press (panini press) to medium-high. If using a heavy skillet, place a second heavy skillet or a foil-wrapped brick on top to press. Place sandwiches in the press or skillet.

Press & cook: Cook sandwiches for 3–5 minutes in a panini press until bread is golden brown and cheese is melted. If using a skillet, cook 3–4 minutes on the bottom until golden, then place weight on top and cook another 2–3 minutes, flipping if needed to brown both sides. Internal temperature and cheese melt should be achievable in this time.

Rest & slice: Remove sandwiches from press, let rest 1 minute, then slice each sandwich diagonally in half.

Serve

Plate each Cuban sandwich with your chosen side (about 1–2 oz chips or 1 cup coleslaw). Serve immediately while warm and pressed.

Optional: Provide extra mustard or pickles on the side to taste.