Cubano Recipe

Make mojo marinade

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

Place 1.5–2 lb pork shoulder (not included in ingredient list; use purchased cooked roast pork if preferred) in a resealable bag or shallow dish and pour marinade over. Marinate 4–24 hours in the refrigerator, turning occasionally.

Preheat oven to 325°F (160°C). Transfer pork and marinade to a roasting pan, cover tightly with foil, and roast until internal temperature reaches 195°F (90°C) and meat is very tender, about 3–4 hours. Let rest 15 minutes, then shred or thinly slice pork.

If using a whole loaf, cut the loaf into two equal sandwich portions (or slice individual rolls horizontally). Then slice each portion horizontally, creating a top and bottom.

Spread about 1 tablespoon of mustard evenly on the inside of each cut piece of bread (both top and bottom).

Layer the bottom piece with half the Swiss cheese slices so cheese touches the bread, then add half of the ham evenly, then all of the roast pork (or divide evenly between two sandwiches if making two). Top the pork with the remaining ham (if stacking) and then the remaining Swiss slices so cheese is on top.

Place pickle slices in a single even layer on top of the cheese on the bottom half (or on top of the pork depending on stacking). Close the sandwich with the top piece of bread.

Spread softened butter evenly on the outside of both top and bottom bread surfaces. This helps crisp and brown during pressing.

Preheat a sandwich press / panini press, or a heavy skillet with a heavy weight (another skillet or foil-wrapped brick) over medium heat. If using a skillet method, you can heat the press/weight in the oven briefly for extra press heat.

Place the sandwich on the press or skillet and press firmly. Cook until the bread is golden brown and cheese is melted, about 3–5 minutes in a panini press. If using skillet+weight, cook 3–4 minutes on the bottom until golden, then carefully flip, press with weight, and cook another 3–4 minutes until cheese is fully melted and bread is crisp.

Remove the sandwich from heat and let rest 1 minute. Using a sharp knife, cut sandwiches in half (diagonally if preferred).