The Ultimate Cuban Sandwich

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Incredible!! I made this for Super Bowl a couple years ago along with homemade mojitos : I cooked the pork in the crockpot overnight and had to slap hands to keep my family out of the meat when they woke up in the morning. I made it on a huge loaf of French bread and our guests could not get enough! It also looked pretty impressive! Good stuff! I am considering making just the pork for Thanksgiving this year. Think the kids can live without a wishbone? Lol!

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Now I know what to do with my left over Pernil. Very authentic tasting. Fast way to make a Pernil that i never would have thought of. Nice going Tyler.

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I am from the Tampa Area (Ybor City - and here is how we like our cubans... a bit different than your version - but I have to agree with Barbara to some extent! We make the pork shoulder like Barbara, (or buy it already sliced in the deli and then go to town!:
Slice the authentic Cuban Bread length-wise, slather 'grey pupon' mustard on the 'bottom' half of the bread; butter the top half (both inside-of course. Then begin by adding the pork on the bottom, a layer of swiss, then the ham AND THEN genoa salami slices overlapping, folded a bit, so they fit inside the bread perfectly, like all the other 'stuff'!. Add another layer cheese. Salt and Pepper to taste.....then lay long slices of DILL PICKLES at an angle, so you get a bite of pickle in each bite. (Either slice the whole dills your self (long ways or buy the Zesty Dill slices you can find in the chilled section of your grocery store.
Then close up the long sandwich, cut diagonally into serving size sandwiches and wrap each one in aluminium foil (fold the foil at the top 2 or 3 times and then fold in the ends. Place as many sandwiches you need to feed your guests (or family in the oven at 325 on a cookie sheet until they are warmed all the way thru - if you wish, open up the foil for a bit for EXTRA CRUNCH ON THE BREAD at the end. ENJOY! (We never saw 'pressed Cubans' SO OFTEN until just a while ago - I think they press them because they are not using AUTHENTIC CUBAN BREAD! Try it this way, I think you will really enjoy them! Make sure you get REALLY AUTHENTIC LONG CUBAN BREAD...IT MAKES FOR MORE FUN, just making the sandwiches!

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I don't own a pressure cooker and its too hot to use the oven these days but I really want to try this recipe so I'm gonna use a crock pot. Hopefully it comes out just as good. I'll let you know how it goes!

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I made this last night and simply wanted to comment on the cooking method I used. I do not own a pressure cooker. First-- I had a 3# boneless pork shoulder. I increased slightly the amount of seasoning I used on the meat. I also upped the amount of onions and garlic but otherwise used the rest of ingredients as listed. I used my Dutch oven, covered, and roasted it in the oven at 325* for 4 hours. I added about 1C of water at the 3 hour mark as the liqiud had reduced quite a lot. The meat came out beautifully tender and moist. Made for an excellent sandwich. I agree that you must use dill pickles rather than the bread and butter pickles. I would definitely use this method again.

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Tyler, this is truly a winner in my household... my boyfriend (whom I consider to be a very picky eater enjoyed this so much he asked me to make this two days in a row... I did however make a few shortcuts but I still incorporated all your flavors and seasonings... (I found pre packaged shredded smoked pork Then I just put in pot add all the other ingredients and viola... it may not be "authentic cuban" but it surely is a crowd pleaser

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Sorry Tyler love your cooking but when it comes to cuban food I was born and raised eating cuban food and your recipe for "Authentic Cuban Sandwich" is not it. FIrst off the pork shoulder does not take chili flakes, nor chichen broth, you season your pork shoulder with regular salt, cubans do not cook with Kosher salt, they put in pepper or whole peppercorns, powdered cumin, powdered oregano, usually we put in a whole clove of garlic appox. 8 to 10 cloves, union, and sour oranges, if you do not have sour oranges - yes you can make your own; which is 1-cup of orange juice to 2 parts of lime and 2 parts of lemon, blend in the blender and taste - many times the sour oranges will eat your salt and you need to put in more salt or your pork shoulder will come out bland, after you inject your pork shoulder everywhere and put remainder of sauce on top of your pork shoulder, put inside pressure cooker for approx. 45min to an hour, remove and break up your meat. The juice from your meat - you can use it to season your bread which should be delicious, Your cuban bread shouldn't have mayo, and it should be regular mustard not dijon mustard - after putting mustard you put pickles in, swiss cheese ham and pork and grill - walla there's your authentic cuban sandwich. Now if you tweaked it that's another story not authentic.

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On a large platter place a bed of lettuce, start from the center and work outwards, alternating slices of avacodo, thinly sliced onion and sliced tomato until the entire platter is full, add sliced black olives. Season with sea salt, fresh cracked pepper and a dusting of Old Bay seasoning (to taste. Drizzle with extra virgin olive oil, fresh lime juice (for taste & prevent browing. Cover with plastic wrap, chill ( to allow flavors to marry until ready to eat.

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This sandwichis EXCELLENT, Easy and a real crowd pleaser. Can anyone suggest a soup or salad that would accompany this? We make it a lot or football watching and I havent ound the perfect partner yet.

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My husband and I fell in love with cuban sandwiches on our trips to Florida. Finally, here is one that I can make without dssapointment. Delicious!
Chef Maggie
8-29-09