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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.
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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.
And when you want to take things in a completely different (but equally delicious) direction, my Pad Thai With Chicken & Tofu is a must-try — bright, balanced, and packed with flavor.
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.
this was a huge hit with my family, i pack this for lunches, just get them to toast it up at work if you can
Wow, I’m drooling and it’s only 9:00 A.M. here! This is a beautiful sandwich!! Family will love this! Another mouth-watering recipe, thanks Karina!
Any suggestions if we don’t have a pressure cooker? Thank you! I love your blog!
Thank you so much, TW! I’m glad you love my blog. We’re a little family here, and I’m always happy to help a friend in the kitchen.
Don’t have a pressure cooker? No worries at all! This is a great chance to go “low and slow,” which is my favorite way to make a pork roast. It takes a little longer, but the flavor payoff is incredible. Think of it as a chance to let the magic happen over time. I have two other options for you, either a slow cooker or in the oven.
Option 1: The Slow Cooker
This is the easiest way to get that fall-apart tender pork. It’s truly a “set it and forget it” method.
Marinate the Pork just like the recipe says, get that pork marinating overnight. This is the secret to a juicy roast.
Place the marinated pork, along with the chicken stock, bay leaves, and onion, right into your slow cooker. Don’t add too much liquid, just enough to come about one-third of the way up the pork. A slow cooker traps moisture, so you don’t need all that stock.
For a 1-pound roast, cook it on the LOW setting for 4 to 6 hours. If you’re in a hurry, you can use the HIGH setting for 2.5 to 4 hours.
The pork is ready when it pulls apart easily with two forks. If it’s still a little tough, just put the lid back on and let it cook for a little longer.
Option 2: The Dutch Oven
This is my personal favorite because it gives you the deepest flavor. A Dutch oven works wonders in the regular oven to get a beautiful crust on the outside of the pork.
Before you do anything else, pat the pork dry. Then, in your Dutch oven, sear the pork on all sides over medium-high heat until it has a nice golden-brown crust. This step adds a ton of flavor. Once it’s seared, add the marinade, chicken stock, bay leaves, and onion. Cover the pot with the lid and place it in the oven.
For a 1-pound roast, a good temperature is 225°F to 250°F. This will take about 3 to 5 hours. If you want to speed things up, you can cook it at 300°F to 325°F for 2 to 3 hours.
The pork is done when it’s super tender and can be shredded easily with a fork. If it’s not quite there yet, just let it cook for more time.
Making the Sauce
In a pressure cooker, the liquid doesn’t evaporate much, but with these methods, you might have more liquid at the end. That’s okay! It’s what the chefs call “Liquid Gold”.
After you take the pork out, strain the liquid into a saucepan. You can simmer it uncovered over high heat until it reduces by half. This will naturally make it thicker and more flavorful. The original recipe’s tip to use cornstarch is perfect here. To avoid lumps, just whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a smooth mixture (a “slurry”) and then whisk it into the hot liquid until it thickens.
Happy cooking! I hope your Cuban sandwich turns out perfectly!