Description

Have you ever bitten into a sandwich so packed with flavor that it feels like a party in your mouth? That’s the magic of a Cuban Sandwich! This classic dish combines juicy, citrus-infused pork, smoky ham, melty Swiss cheese, tangy pickles, and mustard, all pressed between crispy bread. It’s a taste of Cuba that’s perfect for lunch, dinner, or even a game-day feast

Ingredients

The Cuban Sandwich shines because of its fresh, bold ingredients. Here’s what you need and why each one matters:

Orange Juice (1-1/2 cups): Adds a bright, citrusy flavor to the pork, making it tender and juicy.
Lime Juice (2 tablespoons): Brings a tangy, zesty kick to balance the richness of the pork.
Paprika (2 teaspoons): Adds a smoky, slightly sweet depth to the marinade.
Dried Oregano (1 teaspoon): Gives a warm, herbaceous note to the pork.
Ground Cumin (1/2 teaspoon): Provides an earthy, warm flavor that’s key to Cuban cuisine.
Garlic Cloves (3, minced): Adds bold, savory flavor to the pork marinade.
Boneless Pork Shoulder Butt Roast (3 pounds): Becomes melt-in-your-mouth tender after pressure cooking, the star of the sandwich.
Salt (2 teaspoons): Seasons the pork for maximum flavor.
Coarsely Ground Pepper (1/2 teaspoon): Adds a mild kick to the pork.
Olive Oil (1/3 cup): Used to brown the pork, adding richness and helping lock in juices.
Onion (1 large, sliced): Infuses the pork with sweet, savory flavor during cooking.
Hoagie Buns (8): Soft yet sturdy, they hold all the fillings and get crispy when grilled.
Prepared Mustard (1/4 cup): Adds a sharp, tangy layer that ties the sandwich together.
Sandwich Pickle Slices (16 thin slices): Brings crunch and a tangy contrast to the rich meats.
Deli Ham (1 pound, thinly sliced): Adds smoky, salty flavor to complement the pork.
Swiss Cheese (16 slices): Melts into creamy, nutty goodness, binding the sandwich.
Butter (4 tablespoons, melted): Brushed on the buns for a golden, crispy finish.

Substitutions and Variations

Pork: Swap pork shoulder for pork loin for a leaner option, but reduce cooking time slightly (45-50 minutes) to avoid dryness.
Juices: Use all orange juice if you don’t have lime, or add lemon juice for extra tang.
Buns: Substitute Cuban bread, French rolls, or ciabatta if hoagie buns aren’t available.
Mustard: Try Dijon or spicy brown mustard for a different flavor.
Cheese: Use provolone or mozzarella if Swiss isn’t your favorite, though Swiss is traditional.
Ham: Replace with turkey or chicken deli slices for a lighter option.
Vegetarian: Skip the pork and ham, using grilled portobello mushrooms or plant-based deli slices instead.

Pro Tip: Choose thin pickle slices for the best crunch and flavor balance, and use high-quality deli ham for a smoky taste.

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Instructions

Making a Cuban Sandwich is straightforward with a pressure cooker and panini press. Follow these steps for a perfect result:

Make the Marinade:
- In a small bowl, mix 1-1/2 cups orange juice, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 3 minced garlic cloves.
- Tip: Whisk well to blend the spices evenly.
Prep the Pork:
- Sprinkle a 3-pound pork shoulder butt roast with 2 teaspoons salt and 1/2 teaspoon coarsely ground pepper.
- Tip: Pat the seasoning into the pork for better flavor.
Brown the Pork:
- Set a 6-quart electric pressure cooker to the sauté or browning setting on medium heat. Add 1/3 cup olive oil.
- When the oil is hot, brown the pork on all sides (about 2-3 minutes per side). Press cancel to stop sautéing.
- Tip: Don’t overcrowd the pot—brown in batches if needed.
Add Ingredients:
- Place the browned pork in the pressure cooker. Add 1 large sliced onion around the pork, then pour the marinade around (not over) the pork to keep the seasoning intact.
- Tip: Arrange onions evenly for consistent flavor.
Pressure Cook:
- Lock the lid and close the pressure-release valve. Set to pressure-cook on high for 1 hour.
- Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Tip: Use a meat thermometer to ensure the pork reaches 195°F for shreddable tenderness.
Rest and Slice:
- Remove the pork to a cutting board and discard the cooking liquid and onions. Let the pork rest for 15 minutes, then slice thinly.
- Tip: Slice against the grain for tender, easy-to-bite pieces.
Prep the Buns:
- Cut 8 hoagie buns in half lengthwise and flatten slightly. Spread 1/2 tablespoon mustard on both cut sides of each bun.
- Tip: Use a butter knife for even spreading.
Assemble the Sandwiches:
- Layer each bun bottom with 2 pickle slices, a few slices of pork, 2 ounces deli ham, and 2 slices Swiss cheese. Replace the bun tops.
- Brush the outside of each bun with 1/2 tablespoon melted butter.
- Tip: Press the layers gently to help them stick together.
Grill the Sandwiches:
- Cook in batches on a preheated panini maker or indoor grill for 5-7 minutes, until the cheese is melted and the bread is golden and crispy.
- Tip: If using a grill, press down with a spatula or a heavy pan to mimic a panini press.

Cooking Technique Tips:

Brown Well: Searing the pork locks in juices and adds flavor, so don’t skip this step.
Rest the Pork: Letting it sit makes slicing easier and keeps it juicy.
Press Firmly: A good press on the panini maker ensures a crispy exterior and melty interior