I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich.
You guys asked me so many time to post my version of this amazing sandwich and I always hesitated. To be honest, I was testing how I like it the best without offering anyone regarding how I make it.
I ate so many different version even though they all contain the same ingredients just slightly different made or prepared. In the end, what is truly authentic?
It’s food, a recipe and everyone add their own print, right? You are allowed to experiment and put your own little twist on dishes that you make for you and tour family.
That being said, my family went crazy for this one. Also, I made for my husband’s staff and they all loved it so I am confident that you guys going to love this recipe.
I made 3 trays full of these Cubanos and I couldn’t resist. I didn’t have a piece of bread or anything with gluten for about 3 months at all, and this was rebirth experience.
So, if you are on low carb diet then you know what I mean. Anyhow, you can totally use low carb tortilla if you are on keto. It’s not the same as having a nice Cuban bread but, hey, better than nothing! Haha
It is truly amazing and so delicious and I really hope you give this sandwich a try.
When you make my Tasty Pressed Cuban Sandwich, or any other recipe from my blog please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you so much in advance!
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 1 cup orange juice
- 1/2 cup lime juice
- 1 cup cilantro, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 tablespoons ground cumin
- 1/2 tablespoon Kosher salt
- 1/2 tablspoon ground black pepper
- 5-6 pounds boneless pork shoulder butt.
- Four 10 inches (approximately) Cuban sandwich loaves, sliced into 4 equal sizes
- 1 stick unsalted butter, softened and divided
- 1/2 cup yellow mustard
- 1 pound sliced smoked ham
- Dill pickles sliced lengthwise
- Roast pork
- 8-10 ounces Swiss cheese slices
FOR PRESSING SANDWICH
- Garlic and Herbs Butter or read notes
- Cast iron grill pan with cast iron grill press
- OR PANINI PRESS
- Place pork into a largest ziplock bag then pours the marinade. Make sure that marinade is very well combined before pouring it over the pork. massage the pork for a bit to coat then close the ziplock bag and place in the fridge for at least 8 hours, preferably 12 hours. Halfway through turn the ziplock on the other side and massage it again just to make sure the pork is well coated with the marinade.
Oven roast pork in Dutch Oven for 3 to 3 ½ hours on lower heat at 350°F. Take it out of the oven, and allow it to cool down for 20-30 minutes before shredding or carving against the grain.
You can use your slow cooker: Set on high and slow cook for 4-6 hours depending on the size. You may slice it in big chunks so the pork fit well in the slow cooker. Shred pork using two forks as soon as the pork is falling apart.
Grilling pork brings an amazing flavor and it's my favorite ways to prep meat.
When I am cooking it on my Traeger Grill:
- I prep my smoker for 15 minutes at 250° Fahrenheit with the lid closed. Then I place pork directly on the grill and cook for 2 hours.
- Take it off the grill and put the pork in the center on the heavy-duty foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt.
- Wrap the foil tightly around the pork, make sure the cider does not escape.
- Place the foil-wrapped pork butt back on the grill and cook until the temperature of 145 degrees Fahrenheit, in the thickest part of the meat, about 2-3 more hours longer depending on the size of the pork butt.
- Allow it to cool DOWN completely for about 30 minutes in foil before shredding or carving against the grain.
- Slice Cuban bread loaf in half then spread unsalted butter on one size and mustard on the other.
- Add sliced or shredded pork, ham, cheese slices, and pickles. Close and spread or brush soften garlic and herbs butter on top then slice into equal portions.
- Preheat your grill pan and cook these but pressing onto the cast iron grill. pan and pressing it with cast iron grill press. You can turn it around if you wish and do the same on the other side. You may use a panini press or just bake in the oven if you do not wish to press it at all. I like keeping them in the warm oven wrapped before serving, or microwave to make the hot.
- If you get pork shoulder butt with a bone, no worries you can still do this and it will taste great.
- If you wish to use Pork Loin or Tenderloin, it's great! I tried it and it tastes fantastic. You do not need to panic.
- If you like any other pickle or ham go ahead and adapt to your liking. Maybe you like dijon mustard use that one. We prefer yellow mustard and smoked ham over honey glazed ham.
- If you cant get garlic and herbs butter then spread butter on the bread and sprinkle with herbs and garlic powder.
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- Hamilton Beach Electric Panini Press Grill with Locking Lid, Opens 180 Degrees for Any Sandwich Thickness (25460A) Nonstick 8" x 10" Grids Chrome Finish
- Lodge 10.5 Inch Square Cast Iron Grill Pan. Pre-seasoned Grill Pan with Easy Grease Draining for Grilling Bacon, Steak, and Meats.
- Lodge Rectangular Cast Iron Grill Press. 6.75 x 4.5" Cast Iron Grill Press with Cool-Grip Spiral Handle.
- SANDRA MIHIC's Amazon Page