Cuban Sandwich
If you are looking for a reliable pork recipe, this Cuban Sandwich is one to keep: 15 ingredients, 7 simple steps, ready in roughly under an hour. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 1 lb Pork Chops
- Kosher Salt
- 2 tbsp Vegetable Oil
- Juice/zest of one Orange
- Juice/zest of one Lime
- 2 tsp Dried Oregano
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 2 tbsp Dijon Mustard
- 2 tbsp Mayonnaise
- 8 oz Cuban Bread
- 1 tbsp Unsalted Butter
- 4 oz Swiss Cheese
- 8 oz Deli Ham
- 2 Dill Pickles
Method
- Place pork chops in a 3-qt. glass baking dish. Using a fork, poke holes into pork all over; season all over with 1 tsp. salt. Drizzle with oil and toss to coat.
- In a small bowl, combine orange zest and juice, lime zest and juice, oregano, pepper, garlic powder, cumin, and onion powder. Add half of marinade to pork and let rest 10 to 15 minutes.
- Meanwhile, arrange a rack in center of oven; preheat to 425°. Add mustard and mayonnaise to remaining marinade and stir until smooth.
- Transfer pork to oven and roast until an instant-read thermometer inserted into thickest part registers 140°, 15 to 20 minutes.
- To build sandwiches, cut loaf in half crosswise, then cut each piece in half lengthwise for 4 pieces total. Spread butter on outside of bread on the top and bottom. Spread mustard mixture on cut sides of bread. On 2 bread pieces, layer each with 2 oz. cheese, 4 oz. ham, half of roast pork, 4 pickle slices, and remaining 2 oz. cheese. Close with remaining bread pieces and wrap each sandwich in foil.
- Heat a large cast-iron skillet over medium heat. Place foil-wrapped sandwiches in skillet, then place another heavy skillet on top to create a homemade sandwich press. If you don’t have another heavy skillet, weigh the pan down with another lighter skillet or baking sheet, then top with couple of canned goods.
- Grill sandwiches, turning halfway through, until toasted and cheese is melted, 3 to 4 minutes per side. Cut each sandwich in half and serve.
Tips for the best Cuban Sandwich
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the pork come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Swap the pork for chicken thigh or tempeh — keep the cooking time similar and check for doneness.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Cuban Sandwich ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Cuban Sandwich recipe hard to make?
It is rated hard: 15 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for pork chops?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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