Name: Cuban Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1 lb pork tenderloin; Juice and zest of ½ an orange; Juice of 1 lime; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; ¼ teaspoon crushed red pepper flakes; ½ teaspoon kosher salt; Freshly ground black pepper, to taste; 8 ciabatta rolls (or Cuban bread if you can find it); 8 slices smoked or honey ham; 1 cup sliced pickles (dill or bread & butter); Butter, for toasting; 3 tablespoons Dijon mustard; 8 slices Swiss cheese

There’s something about a hot, pressed Cuban sandwich that just hits differently—especially when the pork is marinated overnight in that citrusy garlic mojo. This isn’t just your average ham and cheese. It’s the kind of sandwich that makes you pause after that first bite. Crisp bread, juicy pork, melty cheese, briny pickles—every layer tells its own story.

I first got hooked on Cubanos during a trip to Miami, where every corner cafe had their own version, and each one claimed to be the best. Back home, I started experimenting in my own kitchen until I landed on this version—easy enough for a weeknight, but good enough to serve guests.

What Makes This Sandwich So Satisfying

If you love a sandwich with contrast—crunchy and soft, salty and tangy, rich and sharp—this one’s for you. The mojo pork is the real star here, and it’s worth the little extra effort. It’s packed with citrus, garlic, and spices, and when you grill it just right and slice it thin, it makes the sandwich sing.

I usually make a batch of this pork on a weekend and use the leftovers for sandwiches or rice bowls throughout the week. And if you’re ever hosting a casual dinner, lay out all the sandwich components and let folks press their own—it’s always a hit.

Ingredients You’ll Need

For the Mojo Pork:

1 lb pork tenderloin
Salt and freshly ground black pepper
Juice and zest of ½ an orange
Juice of 1 lime
3 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp red pepper flakes

For the Sandwich:

Ciabatta rolls or Cuban bread
Yellow mustard
Swiss cheese slices
Cooked mojo pork, thinly sliced
Sliced ham (I usually go for something smoky)
Dill pickles or bread & butter pickles, depending on your mood
Softened butter, for toasting the bread

Making the Mojo Pork

I usually marinate the pork the night before. Just mix all the marinade ingredients in a zip-top bag, toss in the pork, seal it, and give it a good massage so the flavors really get in there. It’s okay if you only have an hour, but overnight is ideal.

To cook it, I go for a grill pan when the weather’s not great. You want a nice sear on the outside. Cook it about 7–10 minutes per side until it hits 145°F inside. Rest it for at least 10 minutes before slicing—it makes all the difference.

Putting Together the Sandwich

Here’s how I layer mine (don’t skip this order, it just works):

Slice your rolls horizontally and butter the outsides.
Smear mustard on both sides.
Add Swiss cheese on the bottom, then pickles, ham, a good layer of mojo pork, and another slice of cheese on top before closing it.

Then press it down either in a panini press or a cast iron skillet. I like to place another heavy pan on top to really press it down and get that golden crust. A couple of minutes on each side and it’s done.

Make-Ahead Tips That Save Time

I almost always marinate the pork the day before. If you’re planning sandwiches for lunch or dinner, you can also pre-cook the pork and keep it sliced in the fridge for up to 3 days.

If you’re meal prepping, assemble the whole sandwich (minus pressing), wrap it in foil, and stash it in the fridge. Then just press it hot when you’re ready to eat. It tastes fresh without the fuss.

How to Freeze and Reheat

These sandwiches actually freeze pretty well, which surprised me at first.

Let them cool completely.
Wrap tightly in foil and freeze in a zip-top bag for up to 2 months.
Reheat in a 350°F oven (still wrapped) for 20–25 minutes until warmed through. Then unwrap and toast uncovered for 5 more minutes if you want that crispiness back.

Perfect for stocking up before a busy week.

Tweak It Your Way

Bread Options

If you can find proper Cuban bread, use it. I usually stick to ciabatta rolls because they’re easier to grab at most grocery stores. French bread or any rustic loaf will work too—just don’t use something too soft or the sandwich will fall apart when you press it.

Different Pork Cuts

Tenderloin is my go-to because it cooks quickly and slices cleanly. But leftover pulled pork, carnitas, or even slow-cooked pork shoulder works just as well. I’ve even used leftover roast pork from Sunday dinner in a pinch.

Pickle Personality

Some people swear by dill pickles, others love bread & butter. I switch it up depending on what’s in the fridge. As long as there’s a nice briny punch in there, it’ll balance out the richness.

What to Serve With It

I usually pair mine with:

Classic kettle-cooked potato chips
A quick citrusy salad with oranges and avocado
Black beans and rice if I want something more filling
Sweet potato fries (especially if I’m feeding a crowd)

It’s the kind of meal that feels casual but still really satisfying.

Yield: 8

Cuban Sandwich

Crispy on the outside, melty and savory inside—this Cuban sandwich is a full-on flavor bomb layered with juicy pork, smoky ham, Swiss cheese, mustard, and pickles.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes