Description
A Cuban Sandwich recipe featuring tender roasted mojo pork, Swiss cheese, honey ham, and pickles layered in Cuban bread spread with a zesty mayo-mustard sauce, then grilled to crispy, melty perfection.
Ingredients
Scale
Mojo Pork Marinade
- 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
Pork
- 1 pound pork shoulder or butt roast
Mayo-Mustard Sauce
- ¼ cup mayonnaise
- ¼ cup yellow mustard
- ¼ teaspoon cayenne pepper
Sandwich Assembly
- 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
- Prepare Mojo Marinade: In a large marinating dish, combine cilantro, minced garlic, olive oil, orange juice, lime juice, dried oregano, ground cumin, kosher salt, and freshly ground black pepper. Stir well and let it sit for 10 minutes to meld the flavors.
- Marinate Pork: Place the pork shoulder in the marinade, ensuring it is well coated with the mojo mixture. Cover and refrigerate for at least 2-3 hours, preferably overnight, to allow deep flavor infusion.
- Roast Pork: Preheat your oven to 375°F (190°C). Remove the pork from the marinade and place it on a roasting tray. Discard any leftover marinade. Roast the pork for 20 minutes at 375°F, then reduce the heat to 225°F (107°C) and continue roasting until the meat becomes tender, approximately 2 hours. After roasting, let the pork rest before slicing thinly.
- Make Mayo-Mustard Sauce: In a small bowl, mix together mayonnaise, yellow mustard, and cayenne pepper to create a spicy, creamy sauce. If preferred, you can use yellow mustard alone as a simpler substitute.
- Assemble Sandwiches: Lay out the sliced Cuban bread halves and spread each piece generously with the mayo-mustard sauce or plain mustard. On the bottom half of each sandwich, layer Swiss cheese slices, thinly sliced roasted pork, honey ham, and dill pickle slices. Top with the other half of the bread to form complete sandwiches.
- Grill Sandwiches: Heat a grill pan or panini press over medium heat. Alternatively, warm a skillet with a little salted butter. Press the sandwiches down firmly using the panini press or by placing a heavy skillet or weight on top while cooking. Grill each side for about 3 to 5 minutes until the cheese melts, the sandwich is heated through, and the bread is crispy and golden brown.
Notes
- Marinating the pork overnight yields the best flavor and tenderness.
- If Cuban bread is not available, use a similar soft, crusty white bread.
- Adjust the cayenne pepper in the sauce to your preferred spice level.
- Use a panini press for quicker, even grilling or a grill pan/skillet with butter for a crispy crust.
- Let roasted pork rest before slicing to retain juices and tenderness.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 2 hours 20 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: Cuban
Keywords: Cuban Sandwich, Mojo Pork, Roasted Pork, Grilled Sandwich, Cuban Bread, Swiss Cheese Sandwich, Honey Ham, Pickles, Mayo Mustard Sauce
