The Cubano Recipe

Prepare onions

Peel and thinly slice 1 yellow onion into rings. Separate rings into individual slices and pat dry with paper towels to remove excess moisture.

Toss the sliced onions with 3 tablespoons all-purpose flour, 1 teaspoon salt, and 1 teaspoon black pepper until evenly coated. This light dusting helps crisp them when frying.

Heat 1 cup vegetable oil in a medium skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Test with a small piece of onion — it should sizzle immediately.

Fry the coated onion slices in batches, taking care not to overcrowd the pan. Cook 1–2 minutes per side until golden brown and crisp. Use a slotted spoon to transfer fried onions to a paper towel-lined plate to drain. Season lightly with a pinch of salt while hot.

If using leftover carnitas, warm 2 cups in a skillet over medium heat with a tablespoon of water or a splash of oil to rehydrate and heat through (about 3–5 minutes). If starting with refrigerated or chilled carnitas, ensure they reach an internal temperature of 165°F. Keep warm.

Dice 1 cup Canadian bacon into small 1/4-inch pieces. In a separate small skillet over medium heat, add 1 teaspoon oil or use a nonstick pan, and quickly sauté the diced Canadian bacon until lightly browned and edges crisp (about 3–4 minutes). Remove from heat and keep warm.

Dice enough dill pickles to yield about 3 tablespoons. Pat dry. Set aside to add to sandwiches.

Preheat a large skillet or griddle to medium. Split the 4 hoagie rolls lengthwise, leaving a hinge if desired. Butter the outside faces of each roll lightly with the softened unsalted butter (about 1/2 tablespoon per roll).

On the inside bottom half of each roll, spread 1 tablespoon yellow mustard evenly.

Distribute the warmed carnitas evenly among the 4 rolls (about 1/2 cup per sandwich). Top the carnitas with the sautéed diced Canadian bacon (about 1/4 cup per sandwich). Scatter the diced pickles evenly over the meat (about 3/4 teaspoon per sandwich).

Top each assembled sandwich with one slice of swiss cheese. Add a generous pinch (or to taste) of the fried onions over the cheese.

Close each sandwich. Place sandwiches buttered-side down on the preheated skillet or griddle. Press gently with a spatula or use a weighted press. Toast until the bread is golden brown and the cheese is melted, about 2–4 minutes. Flip if needed to toast the other side briefly (1–2 minutes) so both sides are golden and cheese is fully melted.

Remove sandwiches from the heat. Let rest 1 minute, then slice in half if desired and serve immediately.