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Cubano Sandwich

Jen Phanomrat

Delicious layers of citrus marinated pork roast, ham, cheese, and pickles, all in toasty bread, make this classic sandwich unforgettable.

Cubano Sandwich


  • 3-4 pounds pork shoulder

  • 1/2 cup freshly squeezed orange juice

  • 3/4 cup freshly squeezed lime juice

  • 2 tablespoons red wine vinegar

  • 2 tablespoons vegetable oil

  • 6 garlic cloves

  • 2 tablespoons fresh oregano

  • 2 teaspoons cumin powder

  • Salt & pepper

  • For the sandwich: hero sandwich bread, deli sliced ham, sliced swiss cheese, sliced pickles ,yellow mustard, butter for toasting bread


  1. In a food processor, blend garlic, oregano, cumin, salt and pepper, and oil.

  2. Cut several slits across the pork shoulder. Stuff the slits with the garlic mixture and rub it all over the meat.

  3. Place seasoned pork and citrus juices and red wine vinegar in a gallon freezer bag. Let sit overnight in the fridge to marinate.

  4. Place marinated pork in a roasting rack, with the marinade in the roasting pan. Roast at 450F for 30 minutes. Remove from oven, loosely tent with foil, and roast at 375F for 2 hours.

  5. Once the pork is cooked and tender, let rest for 20 minutes, and then slice.

  6. Slice hero bread and butter. Toast in a pan until lightly golden. Smear mustard and layer roasted pork slices, ham, swiss cheese, pickles, and more mustard.

  7. Heat in the pan with a heavy pan to gently press the sandwich. Once the bread is golden and the cheese has melted, slice and serve.

Cubano Sandwich




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- The origin of the Cuban sandwich is controversial but, it doesn't matter to me where it started. All I know is that, it's going to end up in my mouth. I've got some pork shoulder here along with delicious things for the marinade. Now, mojo is citrus based, so I've got a ton of oranges and limes. First, juice everything up. Then, take a lot of garlic, and I mean a lot of garlic. Fresh oregano, cumin powder, salt and pepper, and just a little oil to help it go along. Just blitz everything up in a food processor. Go ahead and cut slits all throughout your pork shoulder. Coat the pork in all of that garlic deliciousness, make sure you get into those slits as well. Then, throw it all in a plastic bag. Just put the pork along with the juices and a little bit of red wine vinegar. Now, just close it up, and for the best results leave it in the fridge to marinate overnight. It's ready. Remove the pork from the marinade and place it in a roasting rack. Don't forget that marinade, it's really great for the bottom of the pan. Then, roast it uncovered at 450 for about 30 minutes. Then, remove it from the oven, loosely tent it with some foil, and back in to the oven at 375 for about two hours. And there it is, our roasted pork. It's been resting for about 30 minutes. Cut off a few slices here. Oh, yes, so tender and juicy. And now, for the bread. I should really stop, my mom watches these. Now, if you can't find Cuban bread, Cuban bread has some lard that's cooked into it so it's really delicious but, just get hero, it's good too. All you have to do is slice it in half, slather on some butter, and toast it up for a little bit. Then, to assemble squirt on some yellow mustard, that beautiful roasted pork, some sliced deli ham, swiss cheese, it's mandatory. Aww look, I'm not the only one who's excited for this sandwich. And pickles. Put some mustard on the other bread, and place it on the grill pan again. Put another pot on top just to add some weight and press it down to flatten the sandwich. Now, is the test, can I do it without dropping? Yeah! Just cut this baby in half. Oh, yeah. Let's take a look at that inside. Oohh! That is beautiful. Woo! You guys this is going in and around my mouth right now. I hope you give this a try. I'll see you next time. Remember to just eat life. Mmmm.