A Cubano sandwich, or Cuban sandwich, is a delicious, pressed sandwich that originated in Cuban communities in Florida, particularly in Tampa and Miami. It typically consists of:
🥖 Crispy Cuban bread – A long, white loaf with a thin, crunchy crust and a soft interior.
🐖 Roast pork (lechón) – Slow-roasted, marinated pork, seasoned with citrus and garlic.
🍖 Ham – Brings a sweet and smoky component, adding another layer of flavor.
🧀 Swiss cheese – Melts beautifully, binding the ingredients and 'gluing' the sandwich together.
🥒 Pickles – Adds a tangy crunch that balances the richness.
🟡 Yellow mustard – A classic component that provides a sharp, zesty contrast.
The sandwich is traditionally pressed on a plancha (a flat, heated press), giving it a crispy, golden-brown exterior while melting the cheese inside. However, a panini press, George Foreman-style electric clam grill, or a few non-stick sheet pans and a brick or two will work nicely. Some variations, like the Tampa-style Cuban, also include Genoa salami.
A Cuban sandwich is a pressed, grilled sandwich made with Cuban bread, roasted pork, ham, Swiss cheese, pickles, and mustard. It originated in Florida, particularly in Tampa and Miami, where Cuban immigrants popularized it. The sandwich is known for its crispy exterior and flavorful, savory filling.
Preheat oven to 325°F, (165°C).
If using a Cryovac-packaged pork shoulder, remove it from plastic vacuum packaging, rinse under cold water, and pat dry with paper towels. Trim pork shoulder of excess fat as needed, leaving a thin fat cap.
Cut a few slits in the top and bottom of the shoulder, approx. 3-4 each side, about ¾” deep. Season the pork shoulder with salt, pepper, and half of the cumin and oregano. Be sure to get some seasoning in the slits you cut.
In a medium bowl, whisk together the chicken broth, orange juice, lime juice, half of the garlic, onion, and the remaining half of the cumin and oregano.
Place the pork shoulder in a Dutch Oven, fat-cap side up, and pour the braising liquid over top.
Cover and braise in the oven for 3 1/2 to 4 hours, or until internal temperature reaches around 205°F and the meat falls away from the bone easily.
Allow the pork to rest for 15-20 minutes, then remove the pork shoulder from the braising liquid and pull the pork with a fork until it is shredded. Cover and set aside.
In a small bowl, whisk together the olive oil and remaining garlic. Set aside.
In a small saucepan, melt the butter. Set aside.
Slice the bread loaves in half lengthwise. Coat the inside of the Lid of the sandwich bun with mustard. Coat the inside of the Bottom of the sandwich bun with the garlic-infused oil.
Place a few slices of the swiss cheese on both the bottom and the lid of the sandwich bun. (The cheese will prevent the bun from getting soggy, and it glues the sandwich together).
Working in layers on the bottom piece of the sandwich bun, place 1 layer of ham on top of the swiss cheese, then a layer of pickle slices, then season with salt & pepper, then top with pulled pork. (You may add a light drizzle of the braising liquid on top of pork if desired).
Place the bottom and top of the sandwich, still separated, on a baking sheet and place on the grill for 5-7 minutes to heat the filling. Remove the baking sheet from the grill and gently place the tops on the sandwiches, being careful to keep the cheese from falling out.
Turn the sandwiches upside-down and lightly brush the bottom of the sandwich bun with melted butter. Return the sandwiches right-side-up and repeat by brushing the top of the bun with melted butter.
Lightly coat a baking sheet with cooking spray, and return the sandwiches to the baking sheet. Increase the grill temperature to high.
Place the baking sheet on the high temperature grill, top the sandwich with a 2nd non-stick baking sheet, and place 2 solid bricks, wrapped in foil on top of the 2nd baking sheet. Gently press down to reduce the sandwich to about half of its original thickness. Allow to toast over high heat until the bun is golden and crispy.
Slice each on the bias and serve.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I moved outside and used the gas grill for the sandwich assembly, heating, and pressing. However, if this isn't an option, you can heat the sandwich and filling in a 400°F oven for about 5 minutes, then use a panini, or George Foreman-style clamshell electric grill with slight downward force placed on the lid to 'press' the sandwich to about half of its original thickness and grill until the exterior is toasted, about 3-4 minutes.