
Cubano Sandwich
The building blocks of the iconic sandwich.
Ingredients
The bread
- Cubano roll1
- Butterfor toasting
The cheese
- Swiss2 slices
The meats
- Braised pork, shredded113 g1/4 lb
- Ham, sliced2-4 slices
The condiments
- Pickles, sliced4 planks
- Mustardto taste
Method
Step 1: Gather & prep ingredients
some pork if you don’t have any leftover. If you do have some leftover, go ahead and pull it out and slice it very thin or shred it.
Gather any remaining ingredients. Slice the Cubano bread.
Step 2: Prep & assemble the sandwich
Set a pan or griddle over medium heat. Butter the outsides of the bread, add mustard to the insides, and then layer the remaining sandwich components and close. Be generous with the mustard and pickles. Their acidity balances the fatty pork and unctuous melty cheese.
Step 3: Cook & press the sandwich
Cook and press the sandwich on the pan, flipping occasionally until both sides are golden , the inside ingredients are warmed through, and the cheese has fully melted. Alternatively, use a panini press if you have one.
Slice on a diagonal and enjoy warm.
“It’s meant to be more of an explainer breakdown than a recipe. You’ll need to make some braised pork, preferrable mojo style, but you could make this sandwich with pulled pork or even carnitas”
Nutritional Information
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FAQ
What is a cubano roll? Any alternatives?
Cubano bread has the right thickness and density that toasts up and presses nicely, neither crumbling apart or squishing too flat. It has the right shape and chew. If you can’t find some at a local bakery, try hoagie rolls, French bread, softer baguettes, or even ciabatta.
Do I have to use Swiss cheese?
Swiss cheese is the classic flavor pairing in a Cubano (it’s strong flavor stands up against the pork and mustard), but feel free to use any white melting cheese. Provolone or Monterrey jack could work.