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Some recipes have a way of pulling you in before you’ve even had the first bite. Cuban Sandwiches are one of those little obsessions for me—the kind that linger in your thoughts and make you crave them at the most random times.
They’re simple, familiar, yet they have this charm that makes them unforgettable. I’ve made them again and again, and every time it feels like falling in love with comfort food all over.
Cuban Me Crazy
There’s just something about a Cuban Sandwich that drives me a little wild. The tender pork melting into smoky ham, the sharp kiss of pickles, the ooze of Swiss cheese… pressed together until every bite feels like it’s showing off. It’s bold, a little messy, and absolutely irresistible—the kind of sandwich that makes you wonder why you’d ever settle for anything less.
And if you’re craving a little something extra on the side, try it with my Sticky Thai Chicken Wings or lighten things up with my Honey Mustard Chicken Salad With Bacon & Avocado; they’re perfect for rounding out the plate
Between The Bread
Just a handful of simple things come together to make this Cuban Sandwich unforgettable:
- Pork shoulder: slow-cooked until tender, juicy, and full of flavor.
- Ham: adds that smoky, savory layer we all secretly crave.
- Swiss cheese: melty, gooey, and perfectly balanced.
- Pickles: sharp and tangy, giving each bite a little spark.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Pressed To Perfection
Because the beauty of a Cuban Sandwich is all in the layers and the press. Follow these steps and let the magic happen.
- Marinade: Trim pork shoulder, remove excess fat, then mix juices, zests, herbs, garlic, and cumin. Whisk in oil, salt, and pepper.
- Pork Roast: Cook pork in a pressure cooker with stock, bay leaves, onion, and marinade until tender.
- Slice & Sauce: Slice pork. Reduce cooking liquid, stir in cornflour, then mustard.
- Sandwich Assembly: Split bread, spread sauce, and layer pork, ham, salami, cheese, and pickles.
- Press & Toast: Heat skillet with butter. Press sandwiches under paper, cook until golden and melty.
- Stand & Serve: Rest 1 minute before cutting. Serve hot.
For a perfect pairing, keep the mood going with a few more dishes that match this sandwich’s vibe. A crunchy side like my Crispy Fries brings golden exteriors and soft, fluffy centers with just the right seasoning. If you’re craving something playful and Latin‑inspired, Esquites (Mexican Street Corn Cups) are buttery, cheesy, and a little spicy, layered with Tajín and lime.
For a little decadence, my Homemade Truffle Fries load crisp fries with buttery mushrooms, silky garlic cream, and a kiss of black truffle oil. Or go cozy with my Cheesy Potatoes – fluffy potatoes, golden edges, and a saucy tomato‑cheese blanket that feels like comfort in every bite.
FAQs
If you can’t find Cuban bread, soft French rolls or Italian loaves work well. Just avoid crusty baguettes—they’re too hard to press.
Nope. A heavy skillet or pan on top works just as well to get that golden, melty press.
Yes! Roast the pork a day before, slice it, and reheat when ready to assemble your Cuban Sandwich.
They’re best fresh, but you can freeze the pork and assemble later. Avoid freezing the whole sandwich—bread and pickles lose their texture.
See It In Action: Step-By-Step
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Cuban Sandwich Recipe
Ingredients
Marinade
- 1 lb boneless pork shoulder
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- 1 lime zested
- 1 orange zested
- 2 tbsp oregano
- 2 tbsp fresh coriander chopped
- 2 tbsp minced garlic
- 2 tsp cumin powder
- ½ cup olive oil
- 1 tsp salt
- 1 tsp black pepper
Pork Roast
- 3 cups low sodium chicken stock
- 2 bay leaves
- 1 red onion roughly chopped
Cuban Sandwiches
- 1 tbsp cornstarch (cornflour)
- 2 tbsp dijon mustard
- 4 loaves cuban bread 6-inch/15cm
- 10 oz deli ham sliced
- 2 slices salami
- 8 slices swiss cheese
- 4 pickles thinly sliced
- 1 tbsp butter
Instructions
- Trim pork shoulder and remove excess fat.
- To make the marinade, combine orange juice, lime juice, zests, oregano, coriander, garlic, and cumin. Whisk in olive oil, salt, and pepper. Set aside
- Place pork in a pressure cooker with chicken stock, bay leaves, onion, and marinade. Cook on low until tender, about 40 minutes.
- Remove pork and slice thinly. To make the sauce, strain cooking liquid into a saucepan, reduce by half, add cornflour and stir until thickened. Once it's reached desired consistency, stir in Dijon mustard. Remove from heat and set aside
- Split bread loaves, spread sauce, then layer pork, ham, salami, cheese, and pickles.
- Heat butter in a skillet over medium-high. Place sandwiches, cover with baking paper, press down on top with something heavy (I use another pan that's a touch smaller), and cook 3 minutes per side until golden and cheese melts.
- Let stand 1 minute before cutting. Serve hot.
Notes
- Marinate longer: Overnight is best. The pork gets juicier and the flavors really soak in.
- Don’t rush the press: Keep the sandwiches weighed down so the bread crisps and the cheese melts evenly.
- Bread swap: Can’t find Cuban bread? Use soft French bread or Italian rolls—avoid crusty baguettes (too hard to press).
- Pickles matter: Go for dill pickles, not sweet ones, for that signature Cuban tang.
- Pork ahead: Roast the pork a day before and just reheat slices when you’re ready to assemble.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
