Cubano Recipe

Prepare bread

Preheat a griddle or large skillet over medium heat (or heat a sandwich press/panini press). Slice the Cuban loaf lengthwise, keeping the two halves connected if you prefer or fully split into two long pieces for two sandwiches. If loaf is very thick, cut into two 6–8 inch portions for easier pressing.

Assemble sandwich

Spread 1 tablespoon of yellow mustard evenly over the cut surface of each bottom half. Layer evenly on the bottom: half the Swiss cheese, then the 4 oz sliced roasted pork, then the 3 oz sliced ham, then the remaining Swiss cheese. Place dill pickle slices on top of the cheese layer, spacing them evenly. Close the sandwich with the top half of bread.

Butter exterior

Spread about 1 tablespoon of softened butter on the outside of each top and bottom bread surface (total ~2 tablespoons). This will help the crust brown and crisp when pressed.

Press and toast

If using a panini press: heat to medium-high and place the sandwich inside; press for 4–6 minutes until bread is crisp and cheese fully melted. If using a skillet/griddle: place sandwich on the heated surface and weigh it with a heavy skillet or foil-wrapped bricks; cook 3–5 minutes per side, pressing occasionally, until golden brown and cheese is melted. Reduce heat slightly if the bread browns too quickly before the cheese melts.

Rest and serve

Remove sandwich from heat and let rest 1 minute. Slice the sandwich crosswise into 2–3 portions and serve hot.

If you are preparing your own roasted pork, combine orange juice, lime juice, minced garlic, oregano, cumin, salt, pepper, and olive oil in a bowl. Place 1.5–2 lb pork shoulder or loin in a resealable bag or container and pour marinade over. Marinate at least 2 hours, preferably overnight in the refrigerator.

Preheat oven to 325°F (160°C). Remove pork from marinade (reserve marinade). Sear pork in a hot skillet 2–3 minutes per side until browned. Transfer pork to a roasting pan, pour reserved marinade over, cover tightly with foil, and roast until internal temperature reaches 145–160°F for pork loin (or 190–200°F for pulled-style shoulder), about 1–2 hours depending on cut and size. Let rest 10 minutes, then thinly slice or shred for sandwiches.