Cuban Sandwich

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Whether you're of Cuban descent or not, you'll love this delicious Cuban sandwich. It features roasted pork, ham, Swiss cheese, pickles, and mustard on toasted, buttery bread, pressed to perfection.

Prep Time6

Total Time6

Course: Main Course

Cuisine: Cuban American

Servings:

Author: Julie Maestre

Equipment

Panini Press or Cast Iron Skillet
Oven-Safe Baking Dish

Ingredients

8 lb Pork Shoulder Bone-in
1 Orange juiced
3 Limes juiced
8 garlic cloves finely minced
1 teaspoon Sazon goya
1 teaspoon Cumin
1 teaspoon Oregano
2 teaspoons Black Pepper
1 tablespoon Kosher Salt
mustard
1 pound Deli Ham
1 pound Swiss cheese
1 pound Cuban bread or Italian bread
butter

Instructions

Preheat oven to 350 degrees F.
To make the marinade, combine the orange juice, lime juice, minced garlic, oregano, Sazon goya, cumin, salt, and pepper.
Remove the pork skin 3/4s of the way and make several 1-inch cuts into the pork.
Pour the marinade all over the pork except for the skin. The pork skin should remain completely dry. Make sure those garlic chunks get inside the slits.
Place the skin back in place, pat dry the skin with a paper towel, you want it to be extra dry. Season it with salt and pepper, cover it with aluminum foil, and bake for 4 hours. Once the four hours are up, uncover and bake for 1 hour. After the 1 hour, increase the temperature to 450 degrees F. and cook for 15-20 minutes or until the skin is nice and crispy.
Once the skin is crispy, remove it from the oven and let it sit for 10-15 minutes. Slice off the skin and set it aside. Shred the meat and place it back into the pan with the juices. Make sure not to get the juices on the pork skin otherwise, it will soften.
Cut the bread in half lengthwise, and then slice it crosswise into equal parts.
Spread the mustard over the bottom slices of bread.
Place the cheese slices on the bottom slices and then top with the shredded roasted pork, ham slices, and pickles. Butter the top and bottom of the sandwich and then place it in a cast iron skillet or a panini press.
If using a cast iron skillet, use a heavier pan, like another cast iron skillet, to press down on the sandwich. Cook for 3-4 minutes per side until the bread is golden brown and the cheese is completely melted.

Notes

To get your sandwich perfectly pressed, use a panini machine or cook it on the stovetop in a skillet. Press down on the sandwich with a cast iron skillet or a brick wrapped in aluminum foil. Just make sure to use something heavy.
I highly recommend buttering the outside of the bread to ensure it turns out nice and toasty.
Use high-quality ham and Swiss cheese for best results.
Make sure the bread is nice and fresh.

Nutrition