Introduction: Craving a Classic, Flavorful Cuban Sandwich?
Want a sandwich that’s crispy, cheesy, and bursting with bold flavors? The Cuban Sandwich is the perfect recipe! This pressure-cooker dish starts with a juicy, citrus-marinated pork shoulder, then layers it with ham, Swiss cheese, pickles, and mustard on toasted hoagie buns. Ideal for family lunches, gatherings, or a fun dinner, these sandwiches are easy to prep and deliver authentic Cuban taste. Ready to create a delicious, restaurant-style meal at home? Let’s dive into this tasty recipe!
Overview: Why Cuban Sandwiches Are Special
The Cuban Sandwich, or “Cubano,” is a beloved classic with a perfect balance of savory, tangy, and melty flavors. The pressure-cooked pork makes it unique. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 1 hour pressure cooking, 10-15 minutes resting, plus 5-7 minutes toasting per batch, for a total of about 1.5-2 hours (including resting and batch toasting).
- Difficulty Level: Moderate, due to pressure cooking and sandwich assembly, but manageable for home cooks with clear steps.
- Why It’s Unique: The pressure cooker infuses the pork with orange-lime marinade and spices in just an hour, creating tender, flavorful meat. Layered with deli ham, Swiss cheese, pickles, and mustard, then pressed and toasted, this sandwich offers a crispy exterior and gooey, savory interior, capturing the essence of Cuban cuisine in every bite.
This recipe is indulgent, versatile, and perfect for sandwich lovers or fans of Cuban flavors. Let’s get cooking!
Essential Ingredients
This recipe makes 8 sandwiches (serves 8) and uses vibrant ingredients for an authentic Cuban sandwich. Here’s what you’ll need for the original (1x) recipe:
- For the Pork:
- 1-1/2 cups orange juice
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 boneless pork shoulder butt roast (3 pounds)
- 2 teaspoons salt
- 1/2 teaspoon coarsely ground pepper
- 1/3 cup olive oil
- 1 large onion, sliced
- For the Sandwiches:
- 8 hoagie buns
- 1/4 cup prepared mustard
- 16 thin sandwich pickle slices
- 1 pound thinly sliced deli ham
- 16 slices Swiss cheese
- 4 tablespoons butter, melted
Why These Ingredients Matter
- Orange and Lime Juice: Create a bright, citrusy marinade for the pork.
- Paprika, Oregano, Cumin: Add smoky, earthy, and warm Cuban flavors.
- Garlic: Brings bold, aromatic depth to the pork.
- Pork Shoulder: Becomes tender and juicy after pressure cooking.
- Salt and Pepper: Enhance the pork’s natural flavors.
- Olive Oil: Helps brown the pork for richer taste.
- Onion: Adds sweetness and depth to the cooking liquid.
- Hoagie Buns: Soft yet sturdy, perfect for pressing and toasting.
- Mustard: Provides tangy sharpness to balance the richness.
- Pickles: Add crunch and tartness, a Cuban sandwich staple.
- Deli Ham: Brings salty, savory flavor to complement the pork.
- Swiss Cheese: Melts into creamy, nutty goodness.
- Butter: Ensures a crispy, golden crust when toasted.
Substitutions and Variations
- Pork: Swap with pork loin (reduce cooking time to 45 minutes) or pre-cooked pulled pork (skip pressure cooking).
- Orange Juice: Use pineapple juice or a mix of lemon and orange juice.
- Lime Juice: Replace with lemon juice or white vinegar.
- Spices: Add 1/4 teaspoon cayenne for heat or 1 teaspoon smoked paprika for smokiness.
- Garlic: Use 3/4 teaspoon garlic powder if fresh isn’t available.
- Buns: Substitute with Cuban bread, French rolls, or gluten-free hoagie buns.
- Mustard: Try Dijon or spicy brown mustard for a twist.
- Pickles: Use dill pickle chips or bread-and-butter pickles.
- Ham: Swap with turkey ham or prosciutto for a different flavor.
- Swiss Cheese: Replace with provolone or mozzarella.
- Gluten-Free: Use gluten-free buns and check mustard and ham for additives.
- Lower Fat: Use lean pork loin, reduce cheese to 1 slice per sandwich, and brush with less butter.
Step-by-Step Instructions
Making Cuban Sandwiches involves pressure-cooking the pork, assembling the sandwiches, and toasting them to perfection. Follow these steps for a delicious result!
Step 1: Prep Your Ingredients
- Measure 1-1/2 cups orange juice, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin.
- Mince 3 garlic cloves.
- Trim excess fat from 1 boneless pork shoulder butt roast (3 pounds).
- Measure 2 teaspoons salt, 1/2 teaspoon coarsely ground pepper, and 1/3 cup olive oil.
- Slice 1 large onion.
- Split 8 hoagie buns, measure 1/4 cup prepared mustard, and prepare 16 pickle slices, 1 pound deli ham, 16 slices Swiss cheese, and 4 tablespoons melted butter.
Tip: Prep sandwich ingredients while the pork cooks to save time.
Step 2: Make the Marinade
- Mix Marinade: In a small bowl, combine orange juice, lime juice, paprika, oregano, cumin, and minced garlic. Stir well and set aside.
Tip: Taste the marinade to ensure a balance of citrus and spice; adjust with a pinch more cumin if desired.
Step 3: Brown the Pork
- Season Pork: Sprinkle the pork roast with salt and pepper on all sides.
- Set Pressure Cooker: Select the sauté or browning setting on a 6-quart electric pressure cooker and adjust for medium heat. Add olive oil.
- Brown Pork: When oil is hot, brown the pork roast on all sides, about 2-3 minutes per side. Press cancel to stop sautéing.
Tip: Browning adds flavor, so don’t skip this step; turn the roast carefully with tongs.
Step 4: Pressure Cook the Pork
- Add Onions and Marinade: Place sliced onion around the pork in the pressure cooker. Pour the orange juice marinade around (not over) the pork.
- Cook: Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 1 hour.
- Release Pressure: Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove Pork: Transfer pork to a cutting board. Discard cooking liquid and onions. Let pork rest for 15 minutes.
Tip: Resting the pork makes it easier to slice thinly and keeps it juicy.
Step 5: Prepare the Sandwiches
- Slice Pork: Cut the pork into thin slices (about 1/8-inch thick).
- Prep Buns: Cut each hoagie bun in half lengthwise and flatten slightly with your hand or a rolling pin.
- Spread Mustard: Spread about 1/2 tablespoon prepared mustard on the cut sides of each bun half.
- Layer Ingredients: On the bottom half of each bun, layer 2 pickle slices, a few slices of pork (about 1/8 of the total), 2 ounces deli ham, and 2 slices Swiss cheese. Replace the top half of the bun.
- Brush with Butter: Brush the outside of each sandwich (top and bottom) with melted butter.
Tip: Press ingredients firmly to ensure the sandwich holds together when toasted.
Step 6: Toast the Sandwiches
- Heat Panini Maker or Grill: Preheat a panini maker or indoor grill (e.g., George Foreman) to medium-high heat.
- Cook in Batches: Place 2-3 sandwiches in the panini maker or grill. Cook for 5-7 minutes, until the cheese is melted and the bread is golden and crispy. Repeat for remaining sandwiches.
- Serve: Serve hot, cut in half diagonally if desired for easier eating.
Tip: If you don’t have a panini maker, use a skillet with a heavy pan on top to press; cook 3-4 minutes per side over medium heat.
Assembly: Building the Perfect Cuban Sandwich
Assembling Cuban Sandwiches is all about layering bold flavors and toasting to crispy perfection. Here’s how to put it together:
- Marinate and Cook Pork: Infuse pork with citrus and spices, then pressure-cook for tenderness.
- Slice Pork: Cut into thin slices for easy layering.
- Prep Buns: Spread mustard on flattened hoagie buns for tang.
- Layer Fillings: Add pickles, pork, ham, and Swiss cheese for a classic Cubano.
- Toast and Serve: Brush with butter, press, and toast for a crispy, melty sandwich.
Presentation Tips:
- Serve on a platter with plantain chips, black beans, or a tropical fruit salad for a Cuban vibe.
- Garnish with a pickle spear or a sprinkle of chopped parsley for color.
- Pair with a mojito mocktail, iced coffee, or a light beer like a Cuban lager.
- Use wooden boards or colorful plates to highlight the sandwiches’ golden, toasted appearance.
Serving Suggestions
Cuban Sandwiches are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- For Lunch: Serve with fries or a side salad for a hearty midday meal.
- For Parties: Cut into smaller pieces for appetizer-sized sliders at gatherings.
- For Dinner: Pair with Cuban black beans and rice or roasted sweet potatoes.
- With Toppings: Add a smear of mayo or a dash of hot sauce inside for extra flavor.
- For Picnics: Wrap in foil after toasting to keep warm and portable.
Storage and Make-Ahead Tips
Cuban Sandwiches are best fresh but can be prepped or stored for later. Here’s how to keep them fresh:
- Storing Leftovers:
- Store cooked pork slices in an airtight container in the fridge for up to 4 days. Keep buns and toppings separate.
- Reheating: Reheat pork in a microwave for 1-2 minutes or in a skillet over medium heat for 3-4 minutes. Assemble and toast sandwiches fresh.
- Make-Ahead Tips:
- Pork: Cook and slice pork up to 2 days ahead; refrigerate in an airtight container.
- Marinade: Mix marinade up to 1 day ahead; refrigerate and stir before using.
- Sandwiches: Assemble sandwiches (without butter) up to 4 hours ahead; wrap tightly and refrigerate. Brush with butter and toast before serving.
- Freezing: Freeze cooked, sliced pork for up to 2 months. Thaw in the fridge, reheat, and assemble with fresh ingredients.
Tip: Toast sandwiches just before serving for the best texture and melty cheese.
Recipe Variations
Cuban Sandwiches are versatile and easy to customize. Here are some fun twists to try:
- Spicy Cubano: Add a layer of sliced jalapeños or a dash of hot sauce inside the sandwich.
- Vegetarian Version: Skip pork and ham; use grilled portobello mushrooms or tofu with extra pickles and cheese.
- Gluten-Free: Use gluten-free hoagie buns and check mustard and ham for additives.
- Lower Fat: Use lean pork loin, reduce cheese to 1 slice per sandwich, and brush with olive oil instead of butter.
- Cuban Burger: Serve pork, ham, cheese, and pickles on a burger bun with mustard.
- Mini Cubanos: Use slider buns for bite-sized sandwiches, perfect for parties.
- Oven-Toasted Option: Bake assembled sandwiches on a baking sheet at 400°F for 10-12 minutes, pressing with a heavy skillet halfway through.
Tip: Keep the mustard, pickles, and Swiss cheese for the authentic Cuban sandwich flavor.
Conclusion: Savor Your Cuban Sandwich!
You’ve just made Cuban Sandwiches—a crispy, melty, and flavorful dish that’s perfect for any occasion! This pressure-cooker recipe is straightforward, versatile, and so delicious it’ll become a favorite. Whether you enjoy them for lunch or serve them at a party, these Cubanos are sure to impress. Grab a sandwich, bite into the toasty goodness, and enjoy the Cuban vibes. What’s your favorite sandwich topping? Share your ideas in the comments, and happy cooking!
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Cuban Sandwich
Description
Want a sandwich that’s crispy, cheesy, and bursting with bold flavors? The Cuban Sandwich is the perfect recipe! This pressure-cooker dish starts with a juicy, citrus-marinated pork shoulder, then layers it with ham, Swiss cheese, pickles, and mustard on toasted hoagie buns
Ingredients
This recipe makes 8 sandwiches (serves 8) and uses vibrant ingredients for an authentic Cuban sandwich. Here’s what you’ll need for the original (1x) recipe:
- For the Pork:
- 1–1/2 cups orange juice
- 2 tablespoons lime juice
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 boneless pork shoulder butt roast (3 pounds)
- 2 teaspoons salt
- 1/2 teaspoon coarsely ground pepper
- 1/3 cup olive oil
- 1 large onion, sliced
- For the Sandwiches:
- 8 hoagie buns
- 1/4 cup prepared mustard
- 16 thin sandwich pickle slices
- 1 pound thinly sliced deli ham
- 16 slices Swiss cheese
- 4 tablespoons butter, melted
Why These Ingredients Matter
- Orange and Lime Juice: Create a bright, citrusy marinade for the pork.
- Paprika, Oregano, Cumin: Add smoky, earthy, and warm Cuban flavors.
- Garlic: Brings bold, aromatic depth to the pork.
- Pork Shoulder: Becomes tender and juicy after pressure cooking.
- Salt and Pepper: Enhance the pork’s natural flavors.
- Olive Oil: Helps brown the pork for richer taste.
- Onion: Adds sweetness and depth to the cooking liquid.
- Hoagie Buns: Soft yet sturdy, perfect for pressing and toasting.
- Mustard: Provides tangy sharpness to balance the richness.
- Pickles: Add crunch and tartness, a Cuban sandwich staple.
- Deli Ham: Brings salty, savory flavor to complement the pork.
- Swiss Cheese: Melts into creamy, nutty goodness.
- Butter: Ensures a crispy, golden crust when toasted.
Substitutions and Variations
- Pork: Swap with pork loin (reduce cooking time to 45 minutes) or pre-cooked pulled pork (skip pressure cooking).
- Orange Juice: Use pineapple juice or a mix of lemon and orange juice.
- Lime Juice: Replace with lemon juice or white vinegar.
- Spices: Add 1/4 teaspoon cayenne for heat or 1 teaspoon smoked paprika for smokiness.
- Garlic: Use 3/4 teaspoon garlic powder if fresh isn’t available.
- Buns: Substitute with Cuban bread, French rolls, or gluten-free hoagie buns.
- Mustard: Try Dijon or spicy brown mustard for a twist.
- Pickles: Use dill pickle chips or bread-and-butter pickles.
- Ham: Swap with turkey ham or prosciutto for a different flavor.
- Swiss Cheese: Replace with provolone or mozzarella.
- Gluten-Free: Use gluten-free buns and check mustard and ham for additives.
- Lower Fat: Use lean pork loin, reduce cheese to 1 slice per sandwich, and brush with less butter
Instructions
Step 1: Prep Your Ingredients
- Measure 1-1/2 cups orange juice, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin.
- Mince 3 garlic cloves.
- Trim excess fat from 1 boneless pork shoulder butt roast (3 pounds).
- Measure 2 teaspoons salt, 1/2 teaspoon coarsely ground pepper, and 1/3 cup olive oil.
- Slice 1 large onion.
- Split 8 hoagie buns, measure 1/4 cup prepared mustard, and prepare 16 pickle slices, 1 pound deli ham, 16 slices Swiss cheese, and 4 tablespoons melted butter.
Tip: Prep sandwich ingredients while the pork cooks to save time.
Step 2: Make the Marinade
- Mix Marinade: In a small bowl, combine orange juice, lime juice, paprika, oregano, cumin, and minced garlic. Stir well and set aside.
Tip: Taste the marinade to ensure a balance of citrus and spice; adjust with a pinch more cumin if desired.
Step 3: Brown the Pork
- Season Pork: Sprinkle the pork roast with salt and pepper on all sides.
- Set Pressure Cooker: Select the sauté or browning setting on a 6-quart electric pressure cooker and adjust for medium heat. Add olive oil.
- Brown Pork: When oil is hot, brown the pork roast on all sides, about 2-3 minutes per side. Press cancel to stop sautéing.
Tip: Browning adds flavor, so don’t skip this step; turn the roast carefully with tongs.
Step 4: Pressure Cook the Pork
- Add Onions and Marinade: Place sliced onion around the pork in the pressure cooker. Pour the orange juice marinade around (not over) the pork.
- Cook: Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 1 hour.
- Release Pressure: Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove Pork: Transfer pork to a cutting board. Discard cooking liquid and onions. Let pork rest for 15 minutes.
Tip: Resting the pork makes it easier to slice thinly and keeps it juicy.
Step 5: Prepare the Sandwiches
- Slice Pork: Cut the pork into thin slices (about 1/8-inch thick).
- Prep Buns: Cut each hoagie bun in half lengthwise and flatten slightly with your hand or a rolling pin.
- Spread Mustard: Spread about 1/2 tablespoon prepared mustard on the cut sides of each bun half.
- Layer Ingredients: On the bottom half of each bun, layer 2 pickle slices, a few slices of pork (about 1/8 of the total), 2 ounces deli ham, and 2 slices Swiss cheese. Replace the top half of the bun.
- Brush with Butter: Brush the outside of each sandwich (top and bottom) with melted butter.
Tip: Press ingredients firmly to ensure the sandwich holds together when toasted.
Step 6: Toast the Sandwiches
- Heat Panini Maker or Grill: Preheat a panini maker or indoor grill (e.g., George Foreman) to medium-high heat.
- Cook in Batches: Place 2-3 sandwiches in the panini maker or grill. Cook for 5-7 minutes, until the cheese is melted and the bread is golden and crispy. Repeat for remaining sandwiches.
- Serve: Serve hot, cut in half diagonally if desired for easier eating.
Tip: If you don’t have a panini maker, use a skillet with a heavy pan on top to press; cook 3-4 minutes per side over medium heat.
FAQs
Q: Are Cuban Sandwiches healthy?
A: Pork and ham provide protein, but cheese and butter add fat. Use lean pork, reduce cheese, or pair with a salad for a lighter option. Pickles add low-calorie crunch.
Q: Can I use a slow cooker instead of a pressure cooker?
A: Yes! Brown the pork in a skillet, then cook with marinade and onions in a slow cooker on Low for 6-8 hours until tender. Slice and proceed with sandwich assembly.
Q: Why is my pork tough?
A: Undercooking or insufficient resting can cause this. Ensure 1 hour pressure cooking and 10 minutes natural release; rest for 15 minutes before slicing.
Q: Can I make this without a panini maker?
A: Yes! Use a skillet over medium heat, press sandwiches with a heavy pan, and cook 3-4 minutes per side until golden and melty.
Q: Can I skip the pork browning step?
A: Browning adds flavor, but you can skip it. Add raw pork, marinade, and onions to the pressure cooker and cook as directed; the flavor will be slightly less rich.
Q: Can I freeze Cuban Sandwiches?
A: Freeze cooked, sliced pork for up to 2 months. Thaw in the fridge, reheat, and assemble with fresh buns and toppings. Avoid freezing assembled sandwiches, as buns may get soggy.