Name: The Larders Cubano Sandwich Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 4 each brioche buns; 800 g roasted Cuban pulled pork (prepared, warm); 8 each Swiss cheese slices; 16 each dill pickle slices; 2 tbsp unsalted butter; 1 cups mayonnaise; 2 each garlic cloves (minced); 1 tbsp fresh lime juice; 1 tsp Dijon mustard; 1 tsp olive oil; 3 tsp salt; 1 tsp black pepper; 60 ml orange juice; 15 ml lime juice; 1 tsp minced garlic; 0.5 tsp ground cumin; 0.5 tsp salt

Method

Garlic Aioli

Make aioli

In a small bowl, whisk together mayonnaise, minced garlic, lime juice, Dijon mustard and olive oil until smooth. Season with salt and black pepper and taste; adjust lime or salt as needed. Cover and refrigerate at least 15 minutes to let flavors meld.

Pork Preparation

Warm and glaze pork (optional)

If your pulled pork is already seasoned and cooked, place it in a skillet over medium-low heat. If using the optional glaze for a brighter Cuban profile, stir together orange juice, lime juice, minced garlic, ground cumin and 1/2 tsp salt; add to the pork and gently warm until liquid reduces slightly and pork is hot (about 5–7 minutes). Break up any large pieces so pork is evenly shredded. Taste and adjust seasoning.

Heat plain pork

If not glazing, warm pulled pork in a covered skillet with a splash (1–2 tbsp) of water or broth over medium-low heat until steaming, about 4–6 minutes; stir occasionally.

Assemble & Cook Sandwiches

Prep buns

Split brioche buns horizontally. Spread about 1 to 1 1/2 tbsp garlic aioli on the cut surface of both top and bottom halves of each bun.

Layer sandwich

On the bottom half of each bun, place a generous portion (about 200 g) of warm pulled pork. Top the pork with two Swiss cheese slices (overlap if needed) and arrange 4 dill pickle slices evenly over the cheese. Cap with the top bun half (aioli side down).

Butter buns and press

Spread about 1/2 tbsp unsalted butter on the outer top and bottom of each assembled sandwich (1 tbsp per sandwich total). Heat a large skillet or grill pan over medium heat. Place sandwiches in the pan and press down with a heavy spatula or a weighted skillet, or use a sandwich press if available. Cook until bread is golden brown and cheese has melted, about 3–4 minutes per side, flipping once and adding more gentle pressure after flipping.

Alternative oven method

If you prefer, bake assembled sandwiches on a sheet pan at 190°C (375°F) for 8–10 minutes until warmed through and cheese is melted; then broil 1–2 minutes to toast tops. For a pressed finish, place a heavy baking sheet on top while baking.

Serve

Remove sandwiches from pan and let rest 1 minute. Slice each sandwich in half diagonally and serve hot with any extra aioli or pickles on the side.