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Total Time

5 hr 10 min

5 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

3 hr 5 min

3 hr 5 min

Cubano Sandwiches
Total Time

5 hr 10 min

5 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

3 hr 5 min

3 hr 5 min

Ingredients

for 4 servings

Roasted Pork

  • 1 head garlic, cloves seperated and peeled
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • ⅓ cup fresh oregano (10 g)
  • ⅓ cup fresh orange juice (80 mL), (from about 1 large orange)
  • ¼ cup fresh lime juice (60 mL), from about 3 limes
  • ¼ cup olive oil (60 mL)
  • 2 lb boneless pork shoulder (910 g)

Sandwiches

  • 2 loaves cuban bread, halved crosswise and lengthwise
  • 16 slices sweet ham, baked
  • 8 slices salami
  • 8 slices swiss cheese
  • 4 kosher pickles, thinly sliced lengthwise
  • 4 tablespoons yellow mustard
  • 4 tablespoons unsalted butter, melted

Nutrition Info

  • Calories 1254
  • Fat 63g
  • Carbs 105g
  • Fiber 5g
  • Sugar 27g
  • Protein 68g

Estimated values based on one serving size.

Preparation

  1. Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
  2. Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
  3. Preheat the oven to 325°F (160°C).
  4. Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190–195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it’s easier to slice).
  5. Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
  6. Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
  7. Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
  8. Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
  9. Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
  10. Slice the sandwiches in half and serve.
  11. Enjoy!

Ingredients

for 4 servings

Roasted Pork

  • 1 head garlic, cloves seperated and peeled
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • ⅓ cup fresh oregano (10 g)
  • ⅓ cup fresh orange juice (80 mL), (from about 1 large orange)
  • ¼ cup fresh lime juice (60 mL), from about 3 limes
  • ¼ cup olive oil (60 mL)
  • 2 lb boneless pork shoulder (910 g)

Sandwiches

  • 2 loaves cuban bread, halved crosswise and lengthwise
  • 16 slices sweet ham, baked
  • 8 slices salami
  • 8 slices swiss cheese
  • 4 kosher pickles, thinly sliced lengthwise
  • 4 tablespoons yellow mustard
  • 4 tablespoons unsalted butter, melted

Nutrition Info

  • Calories 1254
  • Fat 63g
  • Carbs 105g
  • Fiber 5g
  • Sugar 27g
  • Protein 68g

Estimated values based on one serving size.

Preparation

  1. Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
  2. Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
  3. Preheat the oven to 325°F (160°C).
  4. Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190–195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it’s easier to slice).
  5. Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
  6. Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
  7. Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
  8. Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
  9. Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
  10. Slice the sandwiches in half and serve.
  11. Enjoy!
Cubano Sandwiches

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