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Cuban Sandwich Cubano
These Cuban sandwiches are restaurant delicious, easier to make than you think, make fabulous holiday/party food and are seeping with flavor in every mouthwatering bite! They are layered with mesmerizing garlic-citrus mojo roast pork, smoky Black Forest ham, nutty, melty Gruyere Swiss cheese, tangy pickles and mustard on super crispy, golden, buttery bread. These Cubano sandwiches are a decadent handheld masterpiece that’s a whole meal in itself and the best way to use leftover mojo pork! In this Cuban sandwich recipe, I’ve included tips to tricks, how to make ahead and how to freeze leftovers, should you be so lucky.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- bowl
- whisk
📝 Preparation Steps
1
Slice bread in halve lengthwise then in half vertically. Heat a panini press, grill pan or cast iron skillet over medium heat. Working in batches if needed, toast all halves of the bread, cut side down until golden, about ⏱️ 2 minutes (prevents soggy bread). Remove to a flat worksurface; set aside.
2
Whisk the mustard, mayonnaise and 1 ½ tablespoon mojo marinade together in a small bowl. (Use the marinade from the 1 ½ cups unused, reserved marinade in the Cuban mojo pork recipe). Spread over all 4 cut sides of the bread.
mayonnaise3 tablespoons
3
Layer the bottom of one baguette with a quarter of the cheese, half the pickles, half the pork, half the ham, then top with a quarter of cheese (the cheese glues everything together). Repeat with second baguette, using the rest of the ingredients.
4
For a panini press: heat over medium heat. Brush the bottom and top of the grill with butter. Grill for approximately ⏱️ 6 minutes or until golden and the cheese is melted.
butter (if using a cast iron skillet)2 tablespoons-4 tablespoons softened butter (2 TBS for skillet, 4 TBS for panini press or grill pan)2
5
For a grill pan or skillet: Brush a grill pan with softened butter or melt 1 tablespoon butter in a cast iron skillet over medium heat. Add one sandwich and set another cast iron skillet on top of the sandwich to press it down (you can also top with a lighter skillet and fill with cans).
butter (if using a cast iron skillet)2 tablespoons-4 tablespoons softened butter (2 TBS for skillet, 4 TBS for panini press or grill pan)2
6
Cook for approximately ⏱️ 3-4 minutes or until toasted. Remove the top skillet and brush some softened butter all over the top side of the sandwich. Flip the sandwich over, top with a skillet, and toast an additional ⏱️ 3-4 minutes or until the bottom is toasted and the cheese is melted. Repeat with remaining sandwich. Cut each sandwiches in half or into quarters.
butter (if using a cast iron skillet)2 tablespoons-4 tablespoons softened butter (2 TBS for skillet, 4 TBS for panini press or grill pan)2
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