Cuban sandwich

Name: Cuban sandwich
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: Pork loin 1.1 lbs; Lemons 1; Oranges 1; Red garlic 2 cloves; Coriander (fresh) 0.5 oz; Cumin 1 pinch; Extra virgin olive oil 6 ¾ tbsp; Coarse salt 2 tsp; Ground black pepper ¾ tsp; Baguette 2; Butter ½ cup; Mustard yellow 3 ½ tbsp; Pickles large 6; Prosciutto cotto (sliced) 7.1 oz; Edam cheese (sliced) 7 oz

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Difficulty: Easy
Prep time: 25 min
Cook time: 50 min
Serving: 4
Cost: Average
Note + the time for marinating the meat

PRESENTATION

The Cuban sandwich—really, it's a flavorful delight—comes straight from the vibrant streets of Havana and Santiago de Cuba. It's where it all started, you know? Initially crafted as a staple lunch for hard-working cigar and sugar refinery workers. So here's the thing: this sandwich is all about layering big flavors inside a soft, crispy loaf. And look, it's traditionally packed with tender spiced pork, cooked ham, Edam cheese, and those tangy dill pickles. When pressed together, these ingredients create a moist and golden texture that's super hard to resist. Really, really hard.

Over time, this Cubano recipe made its journey from Cuba to Florida, then spread to major American cities, gaining fans and slight variations along the way. Some purists insist on using Cuban bread—sure, I get it—but a good baguette? That can soak up all the delicious mojo pork and melty cheese just perfectly. And you know what? In Miami and Tampa, there’s always this debate about what makes an authentic Cuban sandwich. Some folks add salami, others focus on a super crispy press or an extra layer of mustard.

Regardless of these variations, the sandwich stays true to its roots—a hearty meal that started as a worker's lunch in Cuba. The combination of Cuban sandwich ingredients—marinated pork, ham slices, sharp and slightly tangy cheese, and sweet pickles—keeps it popular as both street food and comfort food. Whether you grab one for a quick lunch or an afternoon snack, it’s perfect for any occasion. Just thinking about the gooey cheese melting over juicy pork can make anyone hungry. No question.

For those curious about how to make a Cubano, it’s pretty straightforward: salty, crispy, moist, with a hint of sweetness. This is why the Cuban sandwich remains a beloved choice, whether you’re in Havana, Miami, or any city that appreciates this snack. Its enduring appeal lies in its simple yet bold combination of flavors that keep on grabbing taste buds everywhere. Really, it's that good.

INGREDIENTS

Ingredients: for the roast: Pork loin 1.1 lbs (500 g); Lemons 1; Oranges 1; Red garlic 2 cloves; Coriander 0.5 oz (15 g) - (fresh); Cumin 1 pinch; Extra virgin olive oil 6 ¾ tbsp (100 g); Coarse salt 2 tsp (10 g); Ground black pepper ¾ tsp (2 g)

for the sandwich: Baguette 2; Butter ½ cup (100 g); Mustard 3 ½ tbsp (50 g) - yellow; Pickles 6 - large; Prosciutto cotto 7.1 oz (200 g) - (sliced); Edam cheese 7 oz (200 g) - (sliced)

Preparation

How to prepare Cuban sandwich

To prepare the Cuban sandwich, start by preparing the marinade for the meat: squeeze a lemon and an orange (1-2), putting the juice of both in a bowl. Finely chop the fresh coriander 3,

crush the garlic with the back of a knife 4, then in the bowl with the citrus juice, add the oil 5 along with the chopped coriander and garlic cloves. Add the black pepper 6,

the cumin 7, the coarse salt 8, and mix everything with a whisk or spoon 9.

Place the pork loin in the bowl, cover it with plastic wrap, and let it marinate for 2 to 12 hours 10, turning the meat occasionally: the longer you marinate, the more flavorful your meat will be. Then place it in a baking dish, lightly drizzle with part of the marinade liquid 11, and bake in a preheated static oven at 350°F for 40-45 minutes (or at 320°F for 35-45 minutes). When the meat is cooked, remove it from the oven and let it cool completely 12.

Slice the pork loin and Edam cheese thinly, using a slicer if available (13-14) (alternatively, slice by hand, trying to make the slices as thin as possible), then cut the pickles into slices 1/8-1/6 inch thick along the length 15.

With a serrated knife, divide the baguette in half 16, then brush the crumb with melted butter on both sides 17. Heat a grill or griddle, then toast the baguette for 2 minutes, turning it on both sides 18.

Spread mustard on both sides 19, then slightly grill the pork loin slices for a few moments 20. Now you can proceed with assembling the sandwich: place the pork loin slices 21,

then the cooked ham 22, the cheese slices 23, and finally the pickles, placing them next to each other 24.

Close the sandwich 25, grill it again on the hot griddle for 2 minutes on each side to make it crispy and melt the cheese. Once ready 26, cut each Cuban sandwich in half and serve 27.

Storage

It is recommended to assemble and consume the Cuban sandwich immediately.

Advice

Prepare the pork roast the day before and store it in the refrigerator: cold roast is easier to slice!

Curiosity

The Cuban sandwich stars in the movie "Chef," where Carl, a chef at a renowned Los Angeles restaurant, reinvents himself by deciding to open a food truck, becoming famous for his timeless Cuban sandwiches.

For the translation of some texts, artificial intelligence tools may have been used.