Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
I have always been curious about what Cuban Sandwiches taste like. Tasting one was one of the things on my “to-do” list the last time we went to Florida. I wanted to taste one from a real Cuban restaurant. But, as often happens, we ran out of time and I never got to experience one. Somehow, I just knew I would like them, though.
As I had never tasted one, I couldn’t really set out to try to create them because I had nothing to base the taste on. UNTIL…I know this is going to sound weird, I tasted some Cuban Sandwich potato chips (crisps) last summer. OMGosh, they were amazing. So, now I knew what flavor I was going for. That is when the experimenting began.
Ta-da! And, they were a hit! I don’t know if how I make them is what they are truly supposed to taste like, but we sure love them. We will make them over and over again.
HELPFUL HINTS FOR CUBAN SANDWICHES
Don’t try to take shortcuts on this one. Take the time to marinade the pork roast. Let it marinade for 24 to 48 hours. Just make a plan to do this a couple days before you plan on making them. Easy peasy.
Also, to make it easier on the night you make sandwiches, you can cook the pork roast ahead of time, maybe the day before or the morning of. This way all that you have to do is assemble the sandwich and cook it.
I’m sure you could roast the pork loin in the oven, but I grill it, on a charcoal grill. Grilling it just gives it that extra something, in my humble opinion. Google and my thermometer both say pork should be cooked to 145, but you double check for yourself.
Use your favorite smoked ham. I don’t really think honey ham is ideal for this sandwich.
After the pork loin is cooked, let it rest for 15 to 20 minutes. For best results, slice against the grain into very thin slices.
- Pork loin
- Orange juice
- Fresh lime juice
- Kosher salt
- Freshly ground black pepper
- Dark brown sugar
- Dried oregano
- Smoked paprika
- Ground cumin
- Fresh garlic
- Yellow onion
- Loaf of French bread
- Yellow mustard
- Sliced pickles – nice tart, dilly pickles!
- Smoked ham slices
- Swiss cheese
LINKS TO OTHER RECIPES
This QUICK CREAMY DILLED POTATO SALAD would make a GREAT side dish for this yummo sandwich.
These BEST EVER OVEN ROASTED BRUSSEL SPROUTS WITH BACON would also be a nice addition.
For dessert, you cannot go wrong with this CHEESECAKE WITH BROWN BUTTER COOKIE CRUST
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LINKS TO PRODUCTS USED
I grill my pork roast on this charcoal grill. Mine is a copper color, but I am LOVING this green one!
You probably already have a whisk, but here is a nice one, if you don’t.
- Mixing bowl
FOR THE ROASTED PORK
- 1 cup Orange juice
- 3 Tablespoons EVOO
- 2 Tablespoons Lime juice
- 3 teaspoons Kosher salt
- 15 grinds Freshly ground black pepper approx 1/2 teaspoon
- 1/4 cup Dark brown sugar packed
- 2 teaspoons Oregano dried
- 2 teaspoons Smoked paprika
- 2 teaspoons Ground cumin
- 4 Fresh garlic cloves grated
- 1/4 Medium onion diced
- 2 1/2-3 pound Pork loin
FOR THE CUBAN SANDWICH
- 1 loaf French bread Cuban sandwich loaves, if you have available
- 1 stick Real butter 8 Tablespoons
- Yellow mustard
- 16 ounces Swiss cheese
- Sliced pork loin
- Dill pickle slices
- 16 ounces Ham
- In a medium bowl, combine all ingredients listed under FOR THE ROASTED PORK, except the pork. Whisk well to combine all ingredients.
- Using a sharp knife, remove any fat or membrane from the pork. Using a knife, make little slits all over the pork loin on both sides.
- Place the pork loin in a large zippered baggie. Pour the liquid marinade mixture into the bag to cover the pork. Remove any air and seal the bag. Place the bag onto a dish or paper plate and store in the refrigerator to marinade for 24 to 48 hours.
- For best results, grill the pork loin to proper temperature, Google says 145℉. This doesn't take long.
- If not grilling, roast the pork loin in the oven.
- Pre-heat oven to 325℉
- Place the pork loin in a casserole dish or a roasting pan. Cover the pan with foil.
- Bake for 2 hours, or to proper temperature.
- Uncover the pork loin, raise the oven temperature to 425℉ and cook for an additional 1/2 hour to 1 hour, or until proper temperature for pork is reached. Use a meat thermometer to check temperature.
- Set the pork aside to cool.
- Once cooled, cut into very thin slices.
FOR SANDWICH ASSEMBLY
- Using a bread knife, cut the French bread in half, lengthwise, so that you have a top and a bottom.
- Liberally butter the OUTSIDE of the top and bottom of the bread
- Spread mustard to the inside of the top and bottom of the bread.
- On the bottom piece of French bread, layer half of the Swiss cheese, slices of cooked pork roast, pickle slices, smoked ham, and the other half of the Swiss cheese. Top the sandwich with the top piece of French bread.
- If you have a panini press, you can cut the into pieces to fit your press and cook for approximately 5 to 6 minutes.
- I do not have a panini press, so I use a griddle on my gas stovetop. I cook the whole loaf as a whole huge sandwich and then cut into pieces.
- If you don't have either of those, simply use a pan and cook it as you would a grilled cheese sandwich. Get the outside nice and toasty.
- Enjoy, friends!!!