Cubano Sandwich
Learn how to make the perfect Cubano sandwich with roast pork, ham, Swiss cheese, pickles, and mustard pressed until crispy and melty. This iconic Cuban-American classic is the ultimate hot sandwich!
Ingredients
The Story
The Cubano sandwich, also known as the Cuban sandwich or mixto, is a magnificent pressed sandwich that has become an icon of Cuban-American cuisine. Despite its name, the Cubano as we know it today was likely not created in Cuba but rather in the Cuban immigrant communities of Florida, particularly Tampa and Key West, in the late 19th and early 20th centuries. Cuban workers in the cigar factories of Ybor City in Tampa developed this hearty sandwich as a practical, portable lunch that combined Cuban flavors with ingredients available in their new homeland. The sandwich quickly became a staple of the Cuban exile community and spread throughout Florida, eventually achieving national and international fame. The exact origins are a matter of passionate debate between Tampa and Miami, two cities that both claim the Cubano as their own. Tampa's version traditionally includes Genoa salami, reflecting the Italian immigrant influence in Ybor City where Cubans worked alongside Italians in the cigar industry. Miami purists insist that authentic Cubanos never include salami, as their version hews closer to what Cuban immigrants brought directly from Havana. Both cities take their Cubanos so seriously that Tampa officially declared the Cuban sandwich its "signature sandwich" in 2012. What both camps agree on is that the sandwich must be pressed on a plancha (flat grill) until the bread is crispy and flattened and the cheese is melty - an unpressed Cubano is simply not a Cubano. What makes the Cubano so irresistible is the combination of flavors and textures achieved through pressing. The Cuban bread - a soft, slightly sweet white bread with a thin, crispy crust - becomes gloriously compressed and toasted, creating a shatteringly crisp exterior. Inside, the mojo-marinated roast pork (lechon) provides garlicky, citrusy succulence, while the ham adds salty depth. Swiss cheese melts into oozy deliciousness that binds everything together. Thinly sliced dill pickles contribute crucial tangy crunch that cuts through the richness. And a smear of yellow mustard adds sharp bite that ties all the flavors together. When you bite through that crispy bread into the layers of melty, savory, tangy goodness within, you understand why the Cubano has inspired such devotion and why arguments about its proper construction can become quite heated.
Instructions
Step 1
Prepare the mojo roast pork if making from scratch. This can be done a day or two ahead. Blend together the garlic, orange juice, lime juice, cumin, oregano, salt, and pepper to create the mojo marinade. Marinate a 2-3 lb pork shoulder in the mojo overnight. Roast at 325 degrees F for 3-4 hours until fall-apart tender, basting occasionally. Let cool, then slice thinly or pull into shreds. Alternatively, use leftover roast pork or purchase pre-made mojo pork from a Cuban market or restaurant - many Cuban bakeries sell it by the pound.
Step 2
Prepare the bread. Cut the Cuban bread loaf into 4 sandwich-length portions, about 8 inches each. Slice each portion horizontally, but do not cut all the way through - leave a hinge so the bread opens like a book. If you cannot find Cuban bread, substitute with soft Italian bread or a French baguette that is not too crusty. Authentic Cuban bread has a thin crust and soft, slightly sweet interior with a palmetto leaf traditionally baked into the top.
Step 3
Assemble the sandwiches. Open each bread portion and spread yellow mustard generously on both cut sides - about 1 tablespoon per sandwich. Mustard goes on both sides; mayonnaise is never used on a traditional Cubano. Layer the ingredients in this order on the bottom half: 2 slices of Swiss cheese, a generous portion of sliced ham, a generous portion of mojo roast pork, dill pickle slices in a single layer, and if making Tampa-style, a few slices of Genoa salami. The pickles should be spread evenly so every bite includes their tangy crunch.
Step 4
Close the sandwiches and butter the exterior. Fold the top half of the bread over the fillings. Spread softened butter generously over the entire top surface of each sandwich. The butter will create the golden, crispy crust when pressed.
Step 5
Press the sandwiches. Heat a plancha, panini press, or large heavy skillet over medium heat. If using a skillet, you will need another heavy pan or a foil-wrapped brick to press the sandwich. Place the sandwiches butter-side down on the hot surface. If using a skillet, butter the now-facing-up side and place the heavy weight on top. Press firmly - a Cubano should be compressed to about one-third of its original height. Cook for 3-4 minutes until the bottom is golden brown and crispy.
Step 6
Flip and finish pressing. If using a skillet, carefully flip the sandwich and replace the weight. Continue pressing and cooking for another 3-4 minutes until the second side is equally golden and crispy and the cheese is fully melted. The sandwich should be significantly flattened, with crispy, golden bread and oozing cheese visible at the edges. If using a panini press, simply close and press for 5-7 minutes total until both sides are crispy. Remove from the heat and let rest for 1 minute - this allows the molten cheese to set slightly. Cut each sandwich diagonally and serve immediately while the bread is still crispy and the cheese is still flowing. Traditional accompaniments include mariquitas (plantain chips), a side of black beans, or simply more pickles. A cold Materva or Iron Beer (Cuban sodas) is the classic beverage pairing, though a cold beer works equally well.
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