Cuban Sandwiches
These Cubano sandwiches are layered with mojo-marinated pork, deli ham, salami, Swiss cheese, dill pickles, and yellow mustard, all pressed between soft rolls until hot and crisp. Bold, tangy, and melty. Just the way a proper Cubano should be.
Servings: 4 Servings
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
Bread swap: If you can’t find soft hero rolls, use bolillo rolls or split sub rolls. Just avoid anything too crusty or hard.
Cheese matters: Swiss is classic, but if you want extra melt, a mix of Swiss and provolone works well.
Make-ahead tip: The mojo pork can be marinated and refrigerated up to 2 days in advance.
No panini press? A cast iron pan makes a great weight for pressing sandwiches on the stovetop.
Leftover pork: This recipe is perfect for using up roast pork from another meal. Just shred or slice thinly and marinate.
Nutrition
Serving: 1serving | Calories: 796kcal | Carbohydrates: 46g | Protein: 47g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 3052mg | Potassium: 594mg | Fiber: 4g | Sugar: 24g | Vitamin A: 765IU | Vitamin C: 26mg | Calcium: 516mg | Iron: 4mg
