Description
This authentic Cuban Sandwich recipe features slow-cooked pork shoulder marinated in a zesty mix of citrus and spices, layered with Swiss cheese, honey ham, dill pickles, mustard, and mayonnaise, all nestled inside crusty Cuban bread and grilled to perfection. Perfect for a hearty lunch or dinner, these sandwiches deliver rich, bold flavors with a satisfying crunch.
Ingredients
Scale
Marinade and Pork
- ¼ cup finely chopped fresh cilantro
- 4 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound pork shoulder or butt roast
Sandwich Assembly
- ¼ cup mayonnaise
- ¼ cup yellow mustard
- ¼ teaspoon cayenne pepper
- 1 loaf Cuban bread, cut into 4 equal pieces and sliced in half horizontally
- 8 slices Swiss cheese
- 8 slices honey ham, thinly sliced
- 2 whole dill pickles, thinly sliced lengthwise
- Salted butter, optional, for grilling
Instructions
- Prepare the Marinade: In a medium bowl, combine the finely chopped cilantro, minced garlic, olive oil, orange juice, lime juice, dried oregano, ground cumin, kosher salt, and freshly ground black pepper. Whisk the ingredients thoroughly to create a well-blended marinade.
- Marinate and Cook the Pork: Place the pork shoulder in a large zip-top plastic bag or a deep dish and pour the marinade over it. Seal or cover, then refrigerate and marinate for at least 2 hours, ideally overnight for maximum flavor. After marinating, remove the pork and place it in a slow cooker or oven-safe pot. Cook the pork shoulder on low heat for approximately 3 hours, or until the meat is tender and can be shredded easily with a fork.
- Prepare the Sandwich Spread: In a small bowl, mix together the mayonnaise, yellow mustard, and cayenne pepper until smooth. This spicy spread will add a creamy kick to the sandwich.
- Assemble the Sandwiches: Slice the Cuban bread horizontally into 4 equal pieces. Spread the prepared mayo-mustard mixture evenly on the inside of each bread piece. Layer each sandwich with 2 slices of Swiss cheese, 2 slices of honey ham, generous shredded pork shoulder, and several slices of dill pickle.
- Grill the Sandwiches: Optional but recommended, heat a large skillet or panini press over medium heat. If using a skillet, butter the outside of the sandwich lightly with salted butter for a golden crust. Place the sandwiches in the skillet or panini press and grill for 4-5 minutes per side, pressing down gently, until the bread is toasted and the cheese has melted.
- Serve: Remove the sandwiches from the heat, slice in half if desired, and serve immediately while warm and melty.
Notes
- For best results, marinate the pork overnight to infuse flavors deeply.
- If Cuban bread is not available, use a soft but sturdy white bread like French or Italian bread.
- Adjust the cayenne pepper in the spread according to your spice preference.
- Slow cooking the pork ensures tender, juicy meat perfect for shredding.
- Grilling the sandwich adds a crisp, buttery crust and melts the cheese beautifully.
