Cuban Sandwich (Cubano)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Marinate/Refrigeration
1 hr
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Total Time
1 hr 40 mins
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Servings
8
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Calories
341 kcal
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Course
Main Course, Lunch
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Cuisine
American
Cuban Sandwich (Cubano)
Description
This Cuban Sandwich recipe uses pork tenderloin marinated in orange and lime juices with garlic, cumin, oregano, smoked paprika, and red pepper flakes before being grilled or pan-seared until cooked through. After resting, the pork is sliced thin and layered on bread with Dijon mustard, Swiss cheese, ham, and pickles. The bread, preferably ciabatta or Cuban bread, is buttered on the outside before assembling to promote browning during toasting.
Once stacked with ingredients—including cheese layered both below and above the pork—the sandwich is pressed and toasted in a panini press or skillet with weight on top. This creates a golden crust and melts the cheese for a cohesive bite. The resulting sandwich presents a contrast of textures and flavors: juicy, spiced pork, salty ham, sharp mustard, tangy pickles, and creamy melted cheese within crisp toasted bread.
Various substitutions are possible, such as using leftover pulled pork or carnitas, different bread types, or types of pickles. Preparing the pork in advance by marinating for up to two days can enhance flavor. Sandwiches can be frozen un-toasted wrapped in foil and reheated in a skillet for convenience.
Ingredients
For the Pork:
- 1 lb pork tenderloin *
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- orange juice and zest from ½
- lime juice from 1
- 3 cloves garlic , minced
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- ½ teaspoon smoked paprika , or regular
- ¼ teaspoon red pepper flakes crushed
For the Sandwich:
- 8 ciabatta rolls *
- 3 Tablespoons Dijon mustard
- 8 lices swiss cheese
- 1 cup pickles *, dill or bread and butter pickle slices
- 8 lices ham , deli smoked or honey mustard
Instructions
Marinate and Cook Pork:
- Season pork with salt and pepper on all sides. Add marinade ingredients to a ziplock bag or a bowl. Add pork and massage meat in marinade to coat. Marinate for at least 1 hour, or up to one day. Remove from fridge 30 minutes before cooking to allow to come to room temperature.
- On a grill, in a grill pan or in a skillet over medium high heat, cook pork loin for 7-10 minutes on each side, rotating slowly, until internal temperature reaches 145 degrees F. Remove to a plate, cover and allow to rest for 10 minutes before slicing thinly for sandwiches.
Assemble Sandwiches:
- Slice ciabatta rolls or Cuban bread roll in half horizontally. Lightly butter the ousides of the bread. Spread mustard on each inside slice of bread. Layer a slice of cheese, pickles, ham, salt and pepper, pork, then cheese again. Sandwich with top piece of bread.
- Cook sandwich in a hot panini press or in a hot skillet, pressing them down with a cast iron or heavy pan on top to toast them into a panini-style sandwich.
Notes
- Pork tenderloin cooks faster than traditional braised pork shoulder, but pulled pork or carnitas can be used as alternatives.
- While Cuban bread is traditional, ciabatta or French bread can substitute effectively.
- Pickles can be either dill or bread and butter, sliced lengthwise or as chips based on preference.
- Marinate the pork ahead of time for up to two days to deepen flavor.
- For freezing, wrap un-toasted sandwiches tightly in foil and store in freezer bags up to 2 months.
- To reheat, warm sandwiches in a covered skillet to toast bread again while melting cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 70mg | 23% |
| Sodium | 876mg | 37% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 179mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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