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Cuban Sandwich

The Cuban Sandwich is a delicious, layered combination of roasted pork, ham and cheese stuffed into a soft roll with mustard and dill pickle. It’s pressed and seared into one crunchy, irresistible grilled sandwich.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 986 kcal
Course: Lunch
Cuisine: Cuban

Ingredients

  • 4 Cuban bread rolls (white sandwich roll)
  • 1/4 cup yellow mustard
  • 8 ham slices
  • 2 cups roasted pork (carnitas meat) (See Note 1)
  • 8 long dill pickle slices
  • 8 swiss cheese slices

Instructions

    Cup of Yum
  1. Slice bread in half then layer the sandwich with yellow mustard, one slice of Swiss cheese, 2 slices ham, 1/2 cup carnitas meat, 2 pickle slices then another slice of Swiss cheese. Place other roll piece slathered with yellow mustard on top.
  2. Place sandwich in a Panini sandwich press and cook on 350°F for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy.
  3. If you don't have a Panini sandwich press available heat a large cast iron skillet or any grill pan over medium heat. Place the sandwich on the skillet and top with another heavy skillet and a couple of heavy weights (cans of soup, tomatoes work well). Carefully press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy. Serve warm and sliced.

Notes

  • For full carnitas recipes for stovetop, slow cooker, Instant Pot go to my recipe for Homemade Carnitas on the site. For slow cooker version see below.
  • Carnitas
  • Rub
  • _____________________________________________________
  • Instructions
  • 6 lbs boneless pork shoulder (pork butt) cut into 3-inch cubes
  • 2 oranges cut in halves
  • 2 carrots break in halves
  • 1 onion cut in half
  • 3 bay leaves
  • 6 garlic cloves minced
  • 2 tsp kosher salt
  • 1/4 cup brown sugar
  • 2 tbsp Mexican oregano (See Note 1)
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • Combine the rub ingredients and rub all over pork.
  • Place the pork shoulder in a slow cooker fat side up. Cover with the oranges, carrots, onion and bay leaves.
  • Cook on low for 10 hours or 6 on high if using a slow cooker. If using an Instant Pot, High Pressure for 90 minutes. Allow for natural release.
  • Carefully transfer carnitas from cooker using a slotted spoon or spider to a serving platter, save pan juices. Allow meat to cool slightly and shred by hand or using forks. Pan fry with cooking juices to crisp up if desired.

Nutrition Information

Calories 986kcal (49%) Carbohydrates 128g (43%) Protein 59g (118%) Fat 25g (38%) Saturated Fat 8g (40%) Cholesterol 83mg (28%) Sodium 1874mg (78%) Potassium 677mg (19%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 111IU (2%) Vitamin C 1mg (1%) Calcium 758mg (76%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 986

% Daily Value*

Calories 986kcal 49%
Carbohydrates 128g 43%
Protein 59g 118%
Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 83mg 28%
Sodium 1874mg 78%
Potassium 677mg 14%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 111IU 2%
Vitamin C 1mg 1%
Calcium 758mg 76%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.