Cubano Sandwiches Recipe — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

30 mins

Total Time:

1 hr

Servings:

These Cuban sandwiches get an extra kick of flavor from a classic Cuban mojo used as both a marinade and a sauce. Like most Cuban mojos, this one by Anya Von Bremzen starts with orange juice, then cumin, garlic, oregano, cilantro and red onions add complexity and kick.

Frequently asked questions

What is a Cubano?

A Cubano is a sandwich made with roast pork, ham, Swiss cheese, and pickles served on a soft roll spread with mustard and griddled until warm. In this version, Anya Von Bremzen marinates the roast pork in a tangy Cuban mojo, and adds a few slices of salami for an extra touch.

Pairing suggestions

A hearty sandwich like this tends to go best with similarly rustic, full-bodied wine, whether white or red. These meaty, cheesy sandwiches need a big wine to stand up to them, such as a plummy Malbec from Argentina.

Make ahead

A Cuban sandwich is a great use for leftover roast pork. The sandwiches can be assembled up to eight hours ahead and griddled just before serving.

Notes from the Food & Wine Test Kitchen

If you don't have a panini press, you can make these sandwiches on the stove in a cast-iron or other heavy skillet. Get the pan hot over medium heat. We are using medium heat because we are going for a toasty, golden brown crust and gooey insides. If the heat is too high, you'll toast the bread but leave the insides cold and the cheese unmelted. Brush the Cubanos with butter as directed in the recipe, then place them in the skillet. If you can, place another heavy skillet on top of the Cubanos to gently press them down as they cook. Cook until bread is toasted and cheese has begun to melt, then flip the Cubano over and cook for another 3 minutes on the other side.

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Ingredients

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 garlic cloves, mashed
1 tablespoon dried oregano, crumbled
1 teaspoon ground cumin
1/4 cup finely chopped cilantro
1/4 cup thinly sliced red onion
Salt and freshly ground pepper
3/4 pound boneless roast pork, very coarsely shredded
4 soft hero rolls, split but still attached at one side
6 ounces sliced Black forest ham
4 ounces sliced Genoa salami
6 ounces sliced Swiss cheese
2 large dill pickles, thinly sliced lengthwise
Yellow mustard and hot sauce, for serving
Melted unsalted butter, for brushing

Directions

Make the mojo and marinate the pork: Combine orange juice, lime juice, olive oil, garlic, oregano, cumin, cilantro, and onion in a large bowl and stir to combine. Season mojo with salt and pepper and stir in shredded pork. and let stand for 30 minutes.
Using a slotted spoon, spoon pork onto bottom half of each roll. Spoon a little mojo over pork and top with ham, salami, Swiss cheese and dill pickles. Spread mustard and hot sauce on top half of each roll and press sandwiches closed. Brush rolls on top and bottom with butter.
Preheat a panini press or heavy skillet on stove (see note above). Working with 1 or 2 sandwiches at a time, press Cubanos until bread is toasted and Swiss cheese is melted. Cut sandwiches in half and serve immediately.

Originally appeared: May 2008

Cubano Sandwiches