Cuban Sandwich Celebration Recipe

Prepare proteins

If roast pork is not precooked, roast a mojo-marinated pork shoulder at 325°F (160°C) until internal temp reaches 180°F (82°C) (about 3–4 hours), then rest and thinly slice. For this recipe assume pork is pre-cooked and thinly sliced. Lay out roast pork and ham in shallow pans so they are easy to assemble.

Prep bread and condiments

Slice each Cuban roll horizontally but not all the way through (so it opens like a book). Spread 1 tablespoon Dijon mustard on the bottom half and 1 tablespoon mayonnaise on the top half of each roll. This contrast is traditional in many modern variations.

Assemble sandwiches

On the bottom half of each roll layer: 3–4 slices Swiss cheese (2 slices if larger), evenly distributed; about 4–5 oz (approximately 4–5 slices) of roast pork; 3–4 oz of sweet ham layered over the pork; a quarter cup of dill pickle slices (arrange so each bite has pickles). Season lightly with 1/4 tsp salt and a pinch of black pepper distributed across all sandwiches (divide total adobo and pepper among sandwiches). Close the roll.

Butter and press

Heat a large griddle or skillet to medium-high (350–375°F / 175–190°C). Spread about 1 tablespoon of softened butter on the outside top and bottom of each sandwich (total about 2 tablespoons per sandwich). Place sandwiches seam-side down on the hot griddle and press with a heavy pan or a sandwich press. If you have a panini press, press for 3–5 minutes until bread is golden and cheese melted. If using stovetop and heavy skillet, press and cook 3–4 minutes per side, flipping once, and continue to press until cheese is fully melted and bread is crisp.

Rest and serve

Remove sandwiches from heat and let rest 1 minute. Cut each sandwich in half on the diagonal, secure with sandwich picks if desired. Serve immediately with optional pickled red onions on the side.

Make simple syrup (if not ready)

Combine equal parts sugar and water in a small saucepan (for this recipe 6 fl oz sugar and 6 fl oz water). Warm over medium heat, stirring until sugar dissolves. Cool to room temperature before using (about 15–20 minutes).

Muddle mint and lime

In a large pitcher, add the fresh mint leaves and 6 fl oz fresh lime juice. Add the simple syrup. Using a wooden muddler or the back of a spoon, gently muddle the mint leaves for 20–30 seconds—just enough to release oils but not shred leaves into bits.

Combine and chill

Add 15 fl oz white rum to the pitcher, stir to combine. Add crushed ice to fill roughly half the pitcher. Right before serving, top with 24 fl oz cold club soda and gently stir to integrate. Pour over ice-filled glasses, garnish with lime wheels and mint sprigs.

Combine rum and lime

In a large pitcher, add 15 fl oz dark or aged rum and 3 fl oz fresh lime juice. Stir to combine.

Add cola and serve

Fill the pitcher with 48 fl oz chilled cola and stir gently once. Fill highball glasses with ice cubes, pour the Cuba Libre over the ice, garnish each glass with a lime wedge. Serve immediately.

Set up a serving station: place the hot pressed Cubanos on a board, provide sandwich picks, extra pickled onions, and a bowl of extra dill pickles. Serve Mojitos and Cuba Libres in separate beverage dispensers or pitchers with labeled signs. Estimate one sandwich and 12–16 fl oz of cocktail per guest; adjust quantities if hosting more guests.