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Cubano sandwiches are hot, pressed, and unapologetically stacked. This is the kind of messy, melty perfection no deli knockoff can touch. Tangy mustard, gooey Swiss, juicy mojo-marinated pork, and sharp pickles all fuse together under that signature golden crust.
And yes, there’s salami, because a real Cubano doesn’t skip the good stuff. Crunchy, cheesy, and wildly satisfying, this is the sandwich that means business.
Here’s Why This Cubano Recipe Works
A quick citrus boost: Instead of starting with a whole pork roast, I toss cooked pulled pork with a quick citrusy marinade. It gives the pork the bright flavor you’d expect in a Cubano without the extra hours of cooking a Roast Pork Shoulder.
That signature crunch: Whether you use a panini press or a skillet with a heavy pan on top, pressing the sandwich creates the crisp, golden crust and melty cheese that make a Cuban sandwich so satisfying.
The layers: I spread mustard on both halves of the roll, tuck the pickles under the pork, and sandwich everything between slices of Swiss. It helps keep the fillings together while the cheese melts into every layer.
I don’t skip the salami: While not every Cuban sandwich includes salami, I think it adds another layer of rich, savory flavor that makes this sandwich even better.
Ingredient Notes
Pulled pork: Any leftover roast pork works well. I used my Slow Cooker Pulled Pork. The citrus marinade adds fresh flavor, even to leftover pork.
Orange and lime juice: Fresh juice gives the mojo its bright, tangy flavor. Bottled juice will work in a pinch, but fresh is worth it if you have it.
Swiss cheese: Mild, nutty Swiss melts beautifully and is the classic choice for Cuban sandwiches.
Ham and salami: Thinly sliced deli ham is a classic ingredient in a Cubano. Genoa salami is traditionally included in Tampa-style Cuban sandwiches. If you prefer a Miami-style Cubano, simply leave out the salami.
Dill pickles: Don’t skimp on the pickles. Their tangy crunch cuts through the richness of the meat and cheese, bringing all the flavors into balance.
Yellow mustard: Classic yellow mustard is the traditional choice. Its sharp flavor ties all the ingredients together.
Cuban bread: If you can find authentic Cuban bread, use it. Otherwise, soft hoagie rolls or sub rolls are good substitutes. Choose bread with a soft interior that crisps nicely when pressed rather than a crusty artisan loaf.
Recipe Tips
Drain the pork before layering: Excess marinade can make your sandwich soggy. Use a mesh sieve and press gently.
Use soft, fresh rolls: If soft Cuban bread isn’t available, soft hero rolls or hoagie rolls are the next best thing. Avoid anything too crusty or dry.
Press firmly but don’t flatten: Whether you’re using a press or skillet, the goal is crisp and melty, not pancaked.
Don’t skip the mustard: It adds sharpness that balances all the richness. Go generous.
Serve hot off the press: This is not a sandwich that holds well. Slice and serve while the cheese is still molten.
FAQ’s
Yes. This recipe was developed with leftover pulled pork in mind. Tossing the pork with a quick mojo marinade gives it the bright citrus flavors that makes a Cubano so distinctive.
Absolutely. A heavy skillet works just as well. Cook the sandwich in a lightly oiled skillet and press it with another heavy pan or a foil-wrapped brick until the bread is crisp and the cheese has melted.
Tampa-style Cuban sandwiches include Genoa salami, while the Miami version leaves it out. I think the salami adds another layer of rich, savory flavor that makes an already great sandwich even better.
Cubanos
Cubanos are the ultimate sandwiches, they’re hot, pressed, and layered with flavor. This recipe hits every note: tangy mojo pork, smoky ham, sharp mustard, and molten cheese. Use leftover pork or make it fresh. The payoff is wildly satisfying.
Serve these Cubanos with crispy potato chips and plenty of dill pickles for a classic pairing. If you enjoy sweet and savory flavors together, add a spoonful of our homemade Onion Marmalade on the side.
For a heartier meal, pair the sandwiches with a bowl of Chipotle Black Bean Soup.
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Cuban Sandwiches
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Ingredients
- 2 cups Chipotle Pulled Pork, or slow cooker pulled pork
- ½ cup orange juice
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 2 garlic cloves, grated
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- ¼ cup chopped cilantro
- 1 red onion, thinly sliced
- 4 soft hoagie rolls, or Cuban bread
- 8 tablespoons yellow mustard
- 8 slices Swiss cheese
- 4 dill pickles, thinly sliced
- 8 slices deli ham
- 4 ounces Genoa salami, sliced
Instructions
Make the mojo:
- Heat a panini press or heavy skillet on the the stove top. Place the shredded pork in a large bowl and set aside.
- Combine the orange juice and lime juice in a small dish. Add the olive oil, garlic, oregano, cumin, cilantro and onion, stirring to combine. Pour the mixture over the shredded pork, toss to combine. Set aside to marinate for 30 minutes.
- Scoop the pork into a fine mesh sieve set over a bowl to drain. Press with the back of a spoon to remove some of the marinade. Transfer the drained pork to a plate and loosen with a fork.
Assemble the Sandwiches:
- Slice the rolls in half and slather yellow mustard on both halves of the soft rolls. Add a slice of Swiss cheese to the bottom halves.
- Cover the cheese with slices of pickle, then stack with ham, shredded pork, salami and another slice of cheese. Add the top of the bread and gently press down with the palm of your hand.
To Cook the Sandwiches
- If using a panini press. Place the sandwiches inside, close the lid, and apply light pressure. Cook for 1 to 3 minutes, until the bread is golden and the cheese starts to ooze.If using a skillet: Lightly oil the hot pan, add the sandwiches, and press down with a wide spatula. Set a heavy pan on top to weigh them down. Cook for 1½ minutes on each side until the bread is crisp and the cheese is melted.Transfer to a cutting board, slice in half, and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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