Cuban Sandwich (from scratch)

cuban bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread offers more fiber and nutrients.

roast pork

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is more economical.

Pat the pork shoulder dry with a paper towel on all sides.

Remove the pork skin 3/4 of the way and make several 1-inch cuts into the pork.

Prepare a marinade with orange, limes, fresh garlic, cumin, oregano, black pepper, and salt.

Pour the marinade all over the pork, ensuring garlic chunks get inside the slits.

Marinate the pork for up to 3 days in the fridge.

Season the pork lightly with salt and pepper, cover it with the skin, and pat dry the skin.

Season the skin with salt and pepper.

Cover and cook the pork for 4 hours at 350°F.

After 4 hours, uncover and cook for 1 hour.

Increase the temperature to 450°F and cook for an additional 20 minutes.

Shred the cooked pork and place it in the juices.

Assemble the sandwich with mustard, Swiss cheese, shredded pork, ham, pickles, and extra cheese.

Butter the top and bottom of the Cuban bread.

Cook the sandwich in a panini press or in a skillet on low heat, pressing down with something heavy if using a skillet.

Cook for about 4 minutes on each side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens