September 16, 2025

Cuban Sandwich

The ultimate pressed Cuban Sandwich layered with juicy roast pork, smoky ham, Swiss cheese, pickles and mustard, all toasted until golden and melty.

Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Servings: 4 sandwiches

Trim pork shoulder and remove excess fat.
To make the marinade, combine orange juice, lime juice, zests, oregano, coriander, garlic, and cumin. Whisk in olive oil, salt, and pepper. Set aside
Place pork in a pressure cooker with chicken stock, bay leaves, onion, and marinade. Cook on low until tender, about 40 minutes.
Remove pork and slice thinly. To make the sauce, strain cooking liquid into a saucepan, reduce by half, add cornflour and stir until thickened. Once it’s reached desired consistency, stir in Dijon mustard. Remove from heat and set aside
Split bread loaves, spread sauce, then layer pork, ham, salami, cheese, and pickles.
Heat butter in a skillet over medium-high. Place sandwiches, cover with baking paper, press down on top with something heavy (I use another pan that’s a touch smaller), and cook 3 minutes per side until golden and cheese melts.
Let stand 1 minute before cutting. Serve hot.

Tips for Success:

Because these sandwiches deserve to come out perfectos every single time.

Marinate longer: Overnight is best. The pork gets juicier and the flavors really soak in.
Don’t rush the press: Keep the sandwiches weighed down so the bread crisps and the cheese melts evenly.
Bread swap: Can’t find Cuban bread? Use soft French bread or Italian rolls avoid crusty baguettes (too hard to press).
Pickles matter: Go for dill pickles, not sweet ones, for that signature Cuban tang.
Pork ahead: Roast the pork a day before and just reheat slices when you’re ready to assemble.

Nutrition information is automatically calculated, so should only be used as an approximation.