Cuban Sandwich (Cubano)

What is a Cuban sandwich?

Originally this amazing sandwich was created so that Cubans who immigrated to the States to work on cigar plantations in Tampa, would have a quick and easy, hearty lunch. It became so popular that local bakeries would bake long loaves of Cuban bread up to 3 ft long every morning to feed the crowds.

Of course, as food usually does, it was adapted across time and place. Miami, where there is a higher Italian population, has an added layer of Genoa salami to theirs. In Tampa Bay, you might find theirs has lettuce and tomato on it! Depending on whom you ask, their version is the best, if not the original.

Cuban bread isn’t always accessible, so people have continued making this sandwich using Italian or French bread. There is something special about Cuban bread, though, if you can get your hands on it, you’ve got to try it! It’s made with lard which makes the bread extra crispy, especially when used in a panini press.

Why You’ll Love This Recipe

1. Restaurant quality. Make this famous sandwich made from scratch in your own kitchen.
2. Awesome leftovers. You can use leftover pork for other meals whether in a sandwich or not.
3. Irresistibly delicious. Has all of the authentic flavors of the original sandwich. It’s warm, toasty, and the perfect combination of salty, saucy, tangy, and crunchy in every mouthful.
4. Versatile. It can be enjoyed as a hearty lunch or dinner and can be made a complete meal by serving it with a simple side.

Ingredients Used

For the pork:

• Roast pork – Pork tenderloin is a common choice and is what we use, but you can substitute it with pork shoulder if preferred. It’s a tougher cut of meat but once cooked has tons of juicy flavor.
• Olive oil – Used as the foundation of the marinade. Will help to coat the pork with all of the tasty ingredients.
• Orange juice & lime juice – Both acids will work to penetrate flavor into the meat as well as tenderize it, making it melt in your mouth once roasted.
• Garlic – Minced fresh garlic is always a welcome aromatic when cooking meat.
• Ground cumin – A warming earthy spice that adds an incredible depth of flavor.
• Dried oregano – An herb like oregano pairs well with pork (the same way rosemary does with lamb or beef).
• Salt & pepper – The dynamic duo that rounds out any recipe and brings out natural flavors of the other ingredients.

For the sandwich:

• Cuban loaf – You can use 1 large loaf or 4 smaller ones. Feel free to substitute with hoagie rolls (as pictured), or Italian or French bread. Cuban bread can be hard to find, but if you do, definitely use it!
• Yellow mustard – A sharp tangy mustard that adds not only a bright yellow color but a nice flavor contrast to the pork and swiss cheese.
• Swiss cheese – A sharp cheese that is a popular pairing with ham. Freshly sliced swiss melts better than the prepackaged cheese.
• Smoked ham slices – Ham is typically sweeter meat, and the smoked ham takes it over the top.
• Large dill pickles – Juicy sliced pickles give this sandwich it’s zesty tangy kick as well as a needed crunch. It pairs well with mustard and the two kinds of pork.
• Sliced pork – From above. Use as much as needed and save the rest for tomorrow!
• Butter – Do not skip this step! Melted butter at the end is needed for pressing the sandwich at the end, giving it a warm, buttery, crispy finish.

How to Make a Cuban Sandwich

To make the pork roast:

1. Preheat the oven, line a rimmed baking sheet with foil, and place pork tenderloin onto the baking sheet.
2. In a small bowl, whisk together all the pork marinade ingredients and pour over the pork tenderloin. Make sure all of it is coated.
3. Bake until the internal temperature reaches 145°F/64°C then remove from the oven and let it rest.
4. Transfer the pork to a cutting board to slice. You want about 1/4” slices.
   

To assemble the sandwich:

1. Using a serrated knife, carefully slice the loaf of bread in half lengthwise. If you are using a large loaf, then cut in halves to make a total of 4 sandwiches.
2. Layer just half of the cheese over the bottom piece of bread, followed by ham, pork, pickles, and then top with remaining cheese.
3. Spread the mustard across the top portion of the loaf and cover the sandwich.

1. Melt butter in a skillet or pan over medium heat and place one or two sandwiches in the pan. Press down on them with a cast iron pan or heavy skillet to create that toasted, crispy flattened look the way it does in a panini press.
2. Cook for 2-3 minutes per side or until the cheese has melted and the bread is golden brown. Or, if you have a panini press, use it like I did in the pictures above.
3. Cut the sandwiches in half, and serve with potato chips.
   

Tips and Tricks

• Pork tenderloin should not be confused with pork loin. Pork loin is generally larger and meatier and takes longer to cook.
• Using a meat thermometer for accuracy is a great way to ensure your tenderloin doesn’t overcook and dry out.
• This sandwich, while not hard or complicated, is definitely worth using quality ingredients. Skip the packaged ham and head to your deli counter for fresh sliced smoked ham.
• Swap out the loaves of bread for Hawaiian rolls and make a platter of Cuban sandwich sliders for entertaining company.

What do you serve with a Cuban sandwich?

It’s a pretty hearty sandwich with lots of protein, so you can rest assured if you’re serving guests they won’t leave hungry! If you want a little side dish to go along with it, I suggest a handful of potato chips, french fries, a nice light tossed salad, or a bowl of tomato soup.

Can you eat it cold?

A Cubano is definitely best enjoyed right out of the panini press or skillet, but truth be told, taking a bite of a leftover sandwich right out of the fridge has its perks. The only struggle is at a certain point it will start to get soggy, which is why it’s most enjoyed warm.

Can I make a Cuban sandwich in the oven?

Yes! In fact, this is a great way to serve a larger crowd. Make more sandwiches at once in the oven. Assemble as you would as per the directions, place on a baking sheet, and brush the tops of the sandwiches with melted butter. Place a second baking sheet on top, which will act as the press, and bake until golden brown and the cheese has melted (about 20 minutes at 400°F/205°C).