Cuban sandwiches have become a favorite everywhere these days, from bodegas, to diners, to high end restaurants. The first time I had a Cuban sandwich was in Union City, NJ, where the population is over 80% hispanic. You can find food there from almost every Latin American cuisine, and I still go to Union City’s Cuba Bakery whenever I can to get Cuban sandwiches–the kind of authentic creations that grease up the paper bag they come in.
I hadn’t really been thinking about those awesome sandwiches in a while, however, until I saw the movie Chef recently. As far as I’m concerned, the Cuban Sandwich was the real star of that movie – the main character opens up a lunch truck that serves Cubanos and fried plantains… Check out our simple but much needed Tostones recipe to accompany this delicious Cubano. The version we decided to make in our Cubano recipe has a personal, although not original twist: the addition of pepperoni!
Yes, purists will mock me for including it in the recipe, but I love it. You can certainly leave it out, but I encourage you to give it a try.
This Cuban sandwich recipe also includes detailed instructions for making pernil, so it leaves you with some extra pork snack on, which is lucky because it’s so good on it’s own! Here’s how to make this incredible sandwich.
You’ll need:
For the roast pork:
- a 3 1/2 lb bone-in pork shoulder roast
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 onion, diced
- 1 1/2 teaspoons dried oregano
- 3 cloves minced garlic
- 1/3 cup orange juice
- 2 tablespoons lemon juice
- 2 bay leaves
- 2 tablespoons olive oil
For the sandwich:
- 4 sandwich rolls
- 4 tablespoons yellow mustard
- 8 slices ham
- 12 slices pepperoni (optional)
- 4 thick slices Swiss cheese
- Sweet pickle slices (we used bread-and-butter pickles)
- 4 tablespoons softened butter
Place the pork shoulder in a large heavy duty zip top bag or bowl. Pierce the meat with a sharp knife in several places. In a bowl, combine the salt, pepper, onion, oregano, garlic, orange juice, lemon juice, bay leaves, and olive oil. Pour the mixture over the pork and massage it into the meat, letting the liquid into the holes you’d created with the knife. Let the meat marinate for at least 4 hours or overnight.
Preheat the oven to 375 degrees F, and place the roast along with all of the marinade into a roasting pan. Roast for 30 minutes and turn down the heat to 325 degrees F. Continue roasting for another hour or so, basting the roast every 15 minutes. Add about a quarter cup of water if the liquid in the pan dries up.
When the pork is done, set aside to rest for 30 minutes and gather the rest of your sandwich ingredients.
When you’re ready to assemble, slice up the pork. Don’t worry if it gets a little messy!
Slice the rolls in half. Spread mustard on both sides of each roll. Add some of your sliced roast pork and drizzle with some of the drippings from the roasting pan.
Add a layer each of ham…
…and pepperoni, if using.
Add a slice of cheese, and a layer of pickles.
Top with the other slice of bread.
Heat a griddle or pan over medium heat. Take each sandwich, and slather butter all over the outside of the bread on both sides. Place on the pan.
Cover with aluminum foil and something heavy (like a cast iron skillet) to act as a press.
Let cook for about 3-5 minutes, until the bottom is toasty and golden. Flip the sandwiches, cover with the foil and heavy skillet, and cook the other side for another 3-5 minutes, until the sandwich is crispy and the cheese is nice and melted.
Serve and have one of the best sandwiches you’ll ever have! If you serve this with tostones and a cold beers, one half a sandwich will probably be more than satisfying. Enjoy!
- a 3½ lb bone-in pork shoulder roast
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 onion, diced
- 1½ teaspoons dried oregano
- 3 cloves minced garlic
- ⅓ cup orange juice
- 2 tablespoons lemon juice
- 2 bay leaves
- 2 tablespoons olive oil
- 4 sandwich rolls
- 4 tablespoons yellow mustard
- 8 slices ham
- 12 slices pepperoni (optional)
- 4 thick slices Swiss cheese
- Sweet pickle slices (we used bread-and-butter pickles)
- 4 tablespoons softened butter
- Place the pork shoulder in a large heavy duty zip top bag or bowl. Pierce the meat with a sharp knife in several places. In a bowl, combine the salt, pepper, onion, oregano, garlic, orange juice, lemon juice, bay leaves, and olive oil. Pour the mixture over the pork and massage it into the meat, letting the liquid into the holes you'd created with the knife. Let the meat marinate for at least 4 hours or overnight.
- Preheat the oven to 375 degrees F, and place the roast along with all of the marinade into a roasting pan. Roast for 30 minutes and turn down the heat to 325 degrees F. Continue roasting for another hour or so, basting the roast every 15 minutes. Add about a quarter cup of water if the liquid in the pan dries up.
- When the pork is done, set aside to rest for 30 minutes and gather the rest of your sandwich ingredients.
- When you're ready to assemble, slice the rolls in half. Spread mustard on both sides of each roll. Add some of your sliced roast pork and drizzle with some of the drippings from the roasting pan. Add a layer each of ham and pepperoni, if using. Add a slice of cheese, and a layer of pickles. Top with the other slice of bread.
- Heat a griddle or pan over medium heat. Take each sandwich, and slather butter all over the outside of the bread on both sides. Place on the pan, and cover with aluminum foil and something heavy (like a cast iron skillet) to act as a press. Let cook for about 3-5 minutes, until the bottom is toasty and golden. Flip the sandwiches, cover with the foil and heavy skillet, and cook the other side for another 3-5 minutes, until the sandwich is crispy and the cheese is nice and melted.
Wm Chaplin says
NEVER pepperoni on a True Cubano sandwich!!
Bill says
Hey Wm, your are quite right – traditional and authentic Cubanos don’t have any pepperoni! The pepperoni is a twist but I like the extra zesty flavor in my Cuban sandwich ;-).
Renee Matarese says
Pepperoni is a little like bacon. It makes everything better!
Bill says
Right on Renee!
Chris says
This looks delicious, but please call it something else. Maybe, “sandwich?” It doesn’t even include Cuban bread, the identity of a Cuban sandwich.
Bill says
Hi Chris,
I did not know that the bread actually identified the sandwich! You have a good discerning eye as you correctly pointed out that bread we used is not Cuban bread! We used hoagie rolls for the recipe and photos but next time I will drive to Union City, NJ to get some real Cuban bread! Thanks for commenting :)
Jay in Tianjin says
I am from Tampa, which claims to be the birthplace of the Cuban sandwich, currently living in China (country number 48). This was awesome comfort food although I left off the pepperoni because the import grocery store is closed for 春节. These were fabulous as recorded but I added some of your pickled onions which were great with this.
In Tampa I learned to make the traditional Cuban bread; you place a long piece of palm leaf on the bread as it goes in the oven and this makes the crease in it. When it comes out of the oven you brush the burned palm leaf off.
I am on call continuously for Spring Festival, so I really can’t go anywhere further than our xiao mai bu, but your website is keeping me entertained as all my colleagues are either out of the country or back to their hometowns.
When I am back in the US I really miss the fatty cuts of pork from our market – so much more flavor and easier to cook without drying.
Thanks for another great recipe!
Jay
Bill says
Hi Jay, Sounds like you really get around the world. Thanks for sharing the interesting technique for the bread!
Nicky @ Little Family Adventure says
This looks delicious Bill. It’s been forever since I’ve had a really good Cuban sandwich. I love the tartness of the pickle and the pork. It’s just soooo good. I am looking forward to trying your recipe. Thanks so much for sharing this with us at the Let’s Get Real link party. I’ve pinned this to our party board. It hope you’ll join us again this week when the party goes live 11/13 at 4pm CST at http://www.littlefamilyadventure.com
Christie says
I am seriously hankering for a cubano sammy! This one looks fabulous! I have a pork roast in the freezer. Hmm.. Thank you for linking up with #FoodieFridays! I hope you stop by this week and link up something delicious and see if you were featured. – Christie http://akitchenhoor.blogspot.com/
Bill says
Thanks Christie!
Rosaria Cozzolino says
Made these sandwiches on Saturday and all I can say is “Wow”.
Bill says
Hi Rosaria, That’s what I’m talkin’ about!!! Glad you enjoyed them :-)
Michelle @ A Dish of Daily Life says
The Cuban is one of my favorite sandwiches EVER! Thanks for sharing your delicious recipe with us at Foodie Fridays…I’m excited to try it! Pinning and sharing!
Vashti Quiroz-Vega says
Hello! Wow! What an exciting life living between the US and China. Sounds awesome! You made my mouth water with this recipe. I’m going to pin it. Thank you! :D
Jude says
Never heard of these sandwiches before as there’s a nil Hispanic population where I live though a lot of other ethnic groups. Don’t get me wrong – I’m sure the sandwiches taste good but
1) I don’t like sandwiches – period – unless there’s nothing else to eat.
2) I dislike yellow mustard (like Dijon though), ham and pepperoni.
But – and it’s a huge and positive but – the recipe for making the pork roast sounds absolutely delicious!! So I’m going to be trying this roast the next time I buy a pork shoulder. Very glad I checked out your post even knowing I don’t like sandwiches.
Since I never buy any baked goods as I make all our own (lots of different kinds of buns and breads along with bagels, flat breads and crackers), I’m going to make some buns to try my own sandwich version using the sliced roast. It’ll have my own homemade dressing plus a thick layer of cilantro.
I LOVE your blog for giving me new ideas even if I’m not one for following recipes. :)
Kaitlin says
To each his/her own, Jude. Glad you got one recipe out of it. We deconstruct other people’s recipes on a daily basis, so no offense taken!
Biz says
Um, never apologize for adding pepperoni! OMG, now I want one. Thanks for the recipe!
Kaitlin says
Hahaha you’re welcome!!!