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Restaurants›Kickback Jack's Durham›Cuban Sandwich Recipe

Cuban Sandwich Recipe

Name: Kickback Jack's Durhams CUBAN SANDWICH Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1 loaf Spanish glass bread (or Cuban bread) loaf; 2 cups Slow-roasted pulled pork (shredded); 8 slices Black forest ham (thinly sliced); 8 slices Swiss cheese (sliced); 8 slices Dill pickles (sliced lengthwise); 3 tbsp Yellow mustard; 3 tbsp Unsalted butter (softened); 2 tbsp Mayonnaise (optional, for spread); 1 tsp Olive oil; 3 lbs Pork shoulder (bone-in or boneless); 2 tsp Kosher salt; 1 tsp Black pepper (freshly ground); 1 tsp Smoked paprika; 1 tsp Ground cumin; 1 tsp Garlic powder; 1 tsp Onion powder; 2 tbsp Brown sugar; 1 cup Chicken broth or water; 2 large Russet potatoes (peeled or scrubbed); 3 cups Vegetable oil (for frying) or high-heat oil; 1 tsp Paprika; 2 tsp Cajun seasoning; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Finishing oil (optional, for tossing)

Inspired by Kickback Jack's Durham

Time2h

Serves4

Our signature Spanish glass bread topped with slow-roasted pulled pork, ham, Swiss cheese, pickles and our house-made Cajun cut French fries.

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Ingredients

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Sandwich

1 loaf Spanish glass bread (or Cuban bread) loaf

2 cups Slow-roasted pulled pork (shredded)

8 slices Black forest ham (thinly sliced)

8 slices Swiss cheese (sliced)

8 slices Dill pickles (sliced lengthwise)

3 tbsp Yellow mustard

3 tbsp Unsalted butter (softened)

2 tbsp Mayonnaise (optional, for spread)

1 tsp olive oil

Pulled Pork Seasoning & Finish (if making pork from scratch)

3 lbs Pork shoulder (bone-in or boneless)

2 tsp Kosher salt

1 tsp Black pepper (freshly ground)

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

2 tbsp Brown sugar

1 cup Chicken broth or water

Cajun Cut French Fries

2 large Russet potatoes (peeled or scrubbed)

3 cups Vegetable oil (for frying) or high-heat oil

1 tsp Watkins paprika

2 tsp Cajun seasoning

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Finishing oil (optional, for tossing)

Method

Pulled Pork (make ahead or use pre-made)

Season and roast (oven)

If making pork from scratch: Pat pork shoulder dry. Mix kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder and brown sugar. Rub seasoning mix all over the pork. Place pork in a roasting pan with 1 cup chicken broth or water. Cover tightly with foil and roast at 300°F (150°C) for 3.5–4 hours, until internal temperature reaches 195–205°F and meat is very tender.

Shred and finish

Remove pork from oven and let rest 15 minutes. Using two forks, shred the pork into bite-size pieces, discarding excess fat. If desired, stir in 1–2 tbsp of reserved pan juices to moisten. Keep warm until assembling sandwiches. (If using pre-made pulled pork, reheat gently in a saucepan with a splash of water or broth.)

Cajun Cut French Fries

Prepare potatoes: Cut potatoes into 1/4–1/2 inch thick fries (Cajun-cut means slightly thicker than shoestring). Rinse cut potatoes under cold water until water runs clear to remove starch, then pat thoroughly dry with towels.

Heat oil and fry: Heat vegetable oil in a deep skillet or pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C) and fry the potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels.

Season fries: In a large bowl, combine paprika, Cajun seasoning, garlic powder, onion powder, salt and black pepper. Toss hot fries with the finishing oil and immediately toss with the seasoning blend so it adheres. Keep warm and serve alongside sandwiches.

Sandwich Assembly and Toasting

Prepare bread: Slice the Spanish glass (Cuban) loaf horizontally to create two long halves. If loaf is very large, portion into 4 equal sandwich-length pieces. Lightly brush the outside faces of the top and bottom halves with softened butter (about 1/2 tbsp per side) and brush the inside facing surfaces with olive oil (or mayonnaise if using) to help prevent sogginess.

Layer ingredients: On the bottom half, spread mustard evenly (about 1 tbsp per sandwich portion). Layer 2 slices of Swiss cheese down the length, then 1/2 cup warm pulled pork per sandwich portion, 2 slices of ham, 2 more slices of Swiss cheese, and 2 pickle slices per sandwich portion. Finish with the top bread half.

Press and toast (stovetop or press): Heat a large skillet or griddle over medium heat. Lightly butter the outside top of each sandwich. Place sandwich butter-side down on the hot skillet and press with a heavy pan or a sandwich press (or use a weighted foil-wrapped brick) to compress the sandwich. Toast 3–4 minutes per side, or until bread is golden and cheese is melted—flip once, re-press and toast the other side. If using an oven, place assembled sandwiches on a sheet pan and bake at 375°F (190°C) for 8–10 minutes, then press under a heavy pan for 1–2 minutes to compact.

Rest and slice: Remove sandwiches from heat and let rest 1–2 minutes. Slice each sandwich into portions (3–4 pieces if long loaf) with a sharp knife.

Serve: Plate sandwiches with a generous portion of Cajun cut fries. Offer extra pickles and mustard on the side if desired.