Dinner

Cuban Sandwich with Mojo Pork, Ham, Swiss Cheese, and Dill Pickles Recipe

Name: Cuban Sandwich with Mojo Pork, Ham, Swiss Cheese, and Dill Pickles Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: PT-492345H31M49S
Cuisine: Cuban
Ingredients: ¼ cup finely chopped fresh cilantro; 4 cloves garlic (minced); ¼ cup olive oil; ¼ cup orange juice; 2 tablespoons lime juice; 1 teaspoon dried oregano; 1 teaspoon ground cumin; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 pound pork shoulder or butt roast; ¼ cup mayonnaise; ¼ cup yellow mustard; ¼ teaspoon cayenne pepper; 1 loaf Cuban bread (cut into 4 equal pieces and sliced in half horizontally); 8 slices Swiss cheese; 8 slices honey ham (thinly sliced); 2 whole dill pickles (thinly sliced lengthwise); Salted butter (optional, for grilling)

ByThomas Greene February 6, 2026February 6, 2026

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Introduction

The Cuban Sandwich is a flavorful and satisfying sandwich featuring tender mojo-marinated pork, melted Swiss cheese, ham, and pickles layered on Cuban bread. Grilled to perfection, it offers a delightful balance of savory, tangy, and slightly spicy flavors perfect for any meal.

The image shows a toasted sandwich cut into two halves stacked on each other, placed on crinkled white paper over a white marbled texture. The sandwich has a golden-brown, crisp grilled top layer with clear grill marks, and inside there are layers of light beige bread, melted yellow cheese, and thin slices of pink ham. In the foreground, there are several sliced bright green pickles laying on the white marbled texture. A small bunch of green parsley is also visible near the sandwich. The background contains a blurred lime wedge and a small metal cup with green sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup finely chopped fresh cilantro
4 cloves garlic (minced)
¼ cup olive oil
¼ cup orange juice
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound pork shoulder or butt roast
¼ cup mayonnaise
¼ cup yellow mustard
¼ teaspoon cayenne pepper
1 loaf Cuban bread (cut into 4 equal pieces and sliced in half horizontally)
8 slices Swiss cheese
8 slices honey ham (thinly sliced)
2 whole dill pickles (thinly sliced lengthwise)
Salted butter (optional, for grilling)

Instructions

Step 1: In a large marinating dish, combine cilantro, garlic, olive oil, orange juice, lime juice, oregano, cumin, salt, and pepper. Stir well and let the flavors meld for 10 minutes.
Step 2: Place the pork in the marinade, coating it thoroughly. Cover and refrigerate for at least 2-3 hours, preferably overnight.
Step 3: Preheat the oven to 375°F (190°C). Remove pork from marinade and place on a roasting tray, discarding excess marinade. Roast for 20 minutes at 375°F.
Step 4: Lower the oven temperature to 225°F (107°C) and continue roasting the pork until tender, about 2 hours. Let the meat rest before slicing thinly.
Step 5: Mix mayonnaise, yellow mustard, and cayenne pepper in a small bowl to make the mayo-mustard sauce. Alternatively, use yellow mustard alone.
Step 6: Spread the mayo-mustard sauce or mustard on each half of the Cuban bread.
Step 7: Layer Swiss cheese, sliced pork, honey ham, and dill pickles on the bottom halves of the bread. Top with the other halves to form sandwiches.
Step 8: Heat a grill pan, panini press, or skillet over medium heat. Optionally, spread a little salted butter on the outside of the bread for extra crispiness.
Step 9: Grill the sandwiches, pressing down to flatten, for 3 to 5 minutes on each side until the cheese melts and the bread is crispy and heated through.

Tips & Variations

For an extra smoky flavor, add a dash of smoked paprika to the marinade.
Use freshly baked Cuban bread if available, or substitute with soft French bread for a similar texture.
Try adding sliced tomatoes or sautéed onions for a personal twist.

Storage

Store leftover pork separately in an airtight container in the refrigerator for up to 3 days. Assemble and grill sandwiches fresh for best texture. If pre-made and refrigerated, reheat sandwiches in a skillet or panini press until warmed through and crispy.

How to Serve

A pressed sandwich cut into two pieces shows its layers clearly. The sandwich has a toasted golden-brown crust with grill marks on the top. Inside, there are three layers: the bottom layer is white bread, followed by a creamy yellow cheese melted over thin slices of pink ham, topped with bright green pickle slices, and finished with another layer of toasted white bread. On the side, there are three thick pickle slices on white parchment paper over a white marbled surface. A small green leafy garnish is also placed near the sandwich. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pork other than shoulder or butt?

Pork shoulder or butt is preferred for its fat content and tenderness when slow-cooked, but you can use pork loin for a leaner option. Just adjust cooking time to avoid drying out the meat.

What can I substitute for Cuban bread?

If Cuban bread is unavailable, use a soft French or Italian roll that has a slightly crusty exterior and soft interior for the best results.

Thomas Greene