Cuban Sandwich Recipe

Prepare bread

Preheat a sandwich press/griddle (panini press) or heavy skillet over medium heat. Cut the loaf in half lengthwise to create two long halves. If the loaf is larger than needed, cut portions to make 4 sandwiches (about 6–8 in. each). Hollow out a small amount of interior crumb from each half to make room for fillings if desired.

Assemble sandwiches

Spread yellow mustard evenly on the cut inner surfaces of both bread halves. On the bottom half layer ingredients in this order: half of the Swiss cheese (about 2 slices per sandwich), all the sliced roasted pork, all the sliced ham, the dill pickle slices in an even layer, then top with remaining Swiss cheese. Place the top half of bread over the fillings, pressing gently to compact.

Butter outside of bread

Spread softened unsalted butter evenly over the outer top and bottom surfaces of each assembled sandwich. The butter helps achieve a crisp, golden crust on the griddle.

Grill or press

If using a sandwich press/panini press: place the sandwich in the preheated press and cook for 4–6 minutes until bread is golden brown and cheese is melted. If using a skillet: place sandwich in hot skillet and top with a heavy skillet or a foil-wrapped brick to press. Cook 3–4 minutes per side, checking that the cheese is melted and bread is golden; press gently while cooking to compress sandwich. Reduce heat if bread browns too fast before cheese melts.

Serve

Remove sandwich from heat and let rest 1 minute. Cut each sandwich diagonally or down the middle. Serve hot.

Make marinade

If preparing your own roasted pork, whisk together orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, salt, and black pepper in a bowl until combined.

Marinate and roast

Place a 2–3 lb pork shoulder or pork loin in a resealable bag or covered dish and pour marinade over it. Marinate at least 2 hours or preferably overnight in the refrigerator. To roast: preheat oven to 325°F (160°C). Place pork in a roasting pan, cover with foil, and roast until internal temperature reaches 145–160°F (about 1.5–2.5 hours depending on size). For shreddable, sliceable pork typical of Cuban sandwiches, roast until fork-tender (internal 160–170°F), then let rest 10–15 minutes and thinly slice against the grain.

Slice pork

Thinly slice the rested pork for assembling the sandwiches. Use 3 oz sliced pork per sandwich (about 12 oz total for four sandwiches).