The Ultimate Cuban Sandwich

Article by Layla Khoury-Hanold

A Cuban sandwich, also known as a Cubano, is a classic pressed pork sandwich that is traditionally made with layers of ham, Swiss, pickles, mustard and slow-roasted pork. For his five-star Cuban sandwich recipe, Tyler Florence cooks pork shoulder low-and-slow in a mojo-inspired braising liquid to create a super juicy, flavorful mouthful. Get Tyler’s top tips for making a homemade Cuban sandwich, including how to make a flavorful rub and braising liquid for the pork, the best way to layer Cubano ingredients and how to press a Cuban sandwich without a panini press.

How to Make a Cuban Sandwich Like a Pro

First, prep the pork shoulder. Tie the pork with kitchen twine so it will hold its shape while cooking (or ask your butcher to do it for you). Make a dry rub with salt, pepper, cumin and oregano, then shower the rub all over the pork to ensure it is evenly seasoned.

Sear the pork shoulder to create a flavorful crust. Add the pork shoulder to a pan heated with oil and sear on all sides until golden-brown to create a flavorful crust.

Make a mojo-inspired braising liquid with aromatics and citrus. First, Tyler heats lightly smashed garlic cloves and chili flakes in olive oil to create a fragrant infused oil to flavor the pork. Once the pork is back in the pressure cooker, he adds onions, browning them slightly to build more flavor. To approximate the base flavors of mojo, a garlicky, sour orange marinade used for slow-roasted pork, Tyler adds orange juice and fresh lime, then rounds out the braising liquid with chicken stock and bay leaves.

Allow pork to cool before slicing and reserve juices. Once the pork has cooked until tender, let the pork cool in its juices before removing twine and slicing in order to lock in juices. Reserve some of the pork braising liquid to drizzle over the meat to create an extra-flavorful bite.

Layer the ingredients in a specific order to build the best Cuban. Spread yellow mustard on a split Cuban bread roll, then layer with Swiss, pickles, ham and pork slices, seasoning with salt and pepper between the ham and pork layers. Add another layer of cheese to help seal everything together once the Cuban is pressed.

How to Press Cuban Sandwiches

If you don’t have a panini or sandwich press, you can easily press Cuban sandwiches in a cast iron skillet or grill pan on your stovetop over medium heat. Lightly coat the pan with olive oil and press the sandwich on the heated pan. Use a foil-wrapped brick (or cans of tomatoes or another heavy skillet) and press down firmly. The weight of the brick helps the bread make constant contact with the pan, ensuring that it gets super crispy and that the sandwich cooks evenly. Cook for 5 to 7 minutes per side, until the Cuban is compressed to one-third its size.

Cuban Sandwich Main Ingredients

A traditional Cuban sandwich is made with the following main ingredients: Cuban bread roll, yellow mustard, Swiss cheese, deli ham, slow-roasted pork and sliced dill pickles.

If you don’t have a Cuban bread roll, you can substitute a long French or Italian bread roll. You can customize your Cubano by substituting some of the components, like Dijon mustard, bread and butter pickles or gherkins, pulled pork or leftover pork loin, or different types of deli ham, like honey-baked or hickory-smoked.