Cuban Sandwich Recipe
Cuban sandwich cut in half and stacked, showing layers of pulled pork, ham, Swiss cheese, pickles, and mustard on sourdough bread, served on a dark...
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Ingredients
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Sandwich Assembly
Pork Mojo (if making pork from scratch)
Butter & Press
Method
Pork Mojo (if making pork from scratch)
Marinate pork
In a bowl, whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and pepper. Place pork shoulder in a resealable bag or a shallow dish and pour marinade over. Marinate at least 2 hours or preferably overnight in the refrigerator.
Roast and shred
Preheat oven to 325°F (165°C). Transfer pork and marinade to a roasting pan. Cover tightly with foil and roast 2.5–3 hours until the pork is fork-tender and shreds easily (internal temp ~195°F/90°C). Let rest 10 minutes, then shred with two forks. Reserve 1/4 cup of pan juices and toss with shredded pork to keep it moist. Keep warm.
Sandwich Assembly
Assemble sandwiches
Place 4 slices of bread butter-side-down on a work surface. On each bottom slice, spread about 3/4 tbs yellow mustard evenly. Divide the shredded pork evenly between the 4 sandwiches (about 1/2 cup per sandwich). Layer 2 slices of ham over the pork, then place 2 slices of Swiss cheese on top of the ham. Arrange 3 pickle slices lengthwise over the cheese. Top with the remaining bread slices, butter-side-up.
Heat and press
Preheat a large heavy skillet or griddle over medium heat. When hot, place assembled sandwiches in the pan. Use a heavy skillet, a sandwich press, or a foil-wrapped brick to press each sandwich down firmly. Cook for 3–4 minutes until the bottom bread is golden brown and cheese starts to melt. Flip sandwiches carefully, press again, and cook another 3–4 minutes until the other side is golden and cheese is fully melted. If using an oven-safe press, you can finish at 350°F (175°C) for 4–6 minutes to ensure thorough heating.
Rest and slice
Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp serrated knife, cut each sandwich in half on a diagonal and stack halves to show layers.
Serve
Serve immediately while hot and pressed, with extra pickles on the side if desired.