This authentic Cuban Sandwich brings together layers of mouthwatering flavors in just 1 hour and 40 minutes. Perfect for lunch or dinner, this hearty creation balances protein and carbs with 28g of each per serving, making it a satisfying meal choice.
Every perfectly pressed sandwich delivers a delightful mix of textures and tastes while keeping the calories reasonable at 341 per portion. The prep work takes only 10 minutes, with most of the time spent letting the flavors develop during the marination period.
Ingredients for Cuban Sandwich
- For the Pork Marinade: 1 lb pork tenderloin, orange and lime juices, minced garlic, cumin, oregano, and spices create a flavorful base
- Salt and Pepper: Kosher salt and freshly ground black pepper for seasoning to taste
- Bread: 8 ciabatta rolls, perfect for achieving that crispy exterior
- Cheese: 8 slices Swiss cheese, adds the perfect melty texture
- Meat Layer: 8 slices deli ham (smoked or honey)
- Condiments: Dijon mustard and pickles for that authentic Cuban tang
Instructions for Perfect Cuban Sandwich
- Prepare the Pork: Season pork with salt and pepper, combine with marinade ingredients, and let rest for 1 hour minimum
- Cook the Pork: Grill or pan-cook for 7-10 minutes per side until internal temperature reaches 145°F
- Rest and Slice: Let pork rest covered for 10 minutes, then slice thinly
- Build Your Sandwich: Layer buttered bread with mustard, cheese, pickles, ham, seasoned pork, and more cheese
- The Final Touch: Press sandwich in panini press or skillet until golden and cheese melts beautifully
Cooking Techniques
Getting that perfect Cuban sandwich is all about mastering two key steps – the pork and the pressing! For the pork, let it hang out in that flavorful marinade (the longer the better!) and cook it until just slightly pink inside. The magic temperature is 145°F – this keeps it juicy and tender.
When it comes to pressing your sandwich, don’t rush it! Apply steady pressure and let that heat work its magic. The bread should turn golden and crispy, while the cheese gets all melty and wonderful. If you don’t have a panini press, a heavy skillet works great – just put something weighty on top, like a cast iron pan.
Variations & Substitutions
While traditionalists might stick to Cuban bread, ciabatta makes an amazing substitute with its crispy crust and chewy inside. Not a fan of Swiss cheese? Provolone works beautifully too! For the pork, while tenderloin is amazing, you could also use roasted pork shoulder – it just needs a longer cooking time.
Want to spice things up? Add a few jalapeño slices along with the pickles. And if you’re watching calories, try using lean ham and reduced-fat cheese – it’ll still taste fantastic!
Storage Tips
Got leftovers? The cooked marinated pork will stay fresh in your fridge for up to 3 days – perfect for quick sandwich making! Store it wrapped tightly in foil or in an airtight container. For the best results, slice the pork just before making each sandwich.
While you can store fully made sandwiches, they’re best enjoyed fresh off the press when the bread is crispy and the cheese is melty. If you must save them, wrap tightly in foil and reheat in a warm oven or panini press to crisp up the bread again.
Cuban Sandwich
Equipment
- Grill or skillet
- Panini press or heavy pan
- Ziplock bag
Ingredients
For the Pork:
- 1 lb pork tenderloin
- Kosher salt and freshly ground black pepper to taste
For the Sandwich:
- 8 ciabatta rolls
- 3 Tablespoons dijon mustard
- 8 slices Swiss cheese
Instructions
- Season pork with salt and pepper on all sides. Add marinade ingredients to a ziplock bag or a bowl. Add pork and massage meat in marinade to coat. Marinate for at least 1 hour, or up to one day.
- Remove from fridge 30 minutes before cooking to allow to come to room temperature.
- Cook pork loin for 7-10 minutes on each side, rotating slowly, until internal temperature reaches 145 degrees F.
