Chef John’s Cuban Sandwich: A Classic Recipe Reimagined

The Cuban sandwich, or El Cubano, is a masterful creation—an irresistible blend of smoky pork, sweet ham, melting Swiss cheese, crisp pickles, and tangy mustard, all pressed between slices of crusty bread. Chef John elevates this classic with his signature touches, transforming humble ingredients into a symphony of flavors and textures. Whether you’re a sandwich aficionado or new to Cuban cuisine, this step-by-step guide unveils the secrets to making Chef John’s Cuban sandwich at home, complete with tips, FAQs, and creative variations.

Table of Contents

• A Brief History of the Cuban Sandwich
• Ingredients
• Step-by-Step Instructions
• Assembling the Cuban Sandwich
• Expert Tips for the Perfect Cuban Sandwich
• Recipe Variations
• Serving Suggestions
• Frequently Asked Questions (FAQs)

A Brief History of the Cuban Sandwich

The Cuban sandwich’s roots trace back to Cuban immigrants in Florida—most notably Tampa and Miami—who crafted this portable meal for cigar factory workers. Over time, the recipe evolved as communities adapted what was available, while preserving the essential elements: roast pork, ham, Swiss cheese, pickles, and mustard, traditionally pressed on Cuban bread. Chef John’s version honors this legacy, enhancing each layer for maximum flavor.

Ingredients

Chef John’s Cuban sandwich stands out thanks to its quality ingredients and balanced flavors. The recipe is divided into two main sections: the roast pork (which forms the flavorful foundation) and the sandwich itself.

For the Roast Pork

• 1/2 white onion, cut into chunks
• 15 cloves garlic
• Juice of 3 oranges
• Juice of 3 limes
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons freshly ground black pepper
• 2 teaspoons kosher salt
• 1 (5-pound) pork shoulder roast

For the Sandwich

• 1/4 cup butter, softened, divided
• 1 loaf Cuban bread, cut into 4 pieces and halved lengthwise
• 2 1/2 tablespoons yellow mustard
• 1 1/2 tablespoons mayonnaise
• 8 slices Swiss cheese
• 2 cups shredded roast pork
• 12 ounces thinly sliced deli ham
• 12 sandwich-sliced kosher dill pickles

Step-by-Step Instructions

1. Prepare the Roast Pork

• Combine the onion, garlic, orange juice, lime juice, cumin, oregano, black pepper, and salt in a food processor or blender. Process until smooth to create a vibrant marinade.
• Place the pork shoulder in a heavy-bottomed Dutch oven or a large baking dish. Cut 3-4 large, deep slits into the meat (this helps the marinade penetrate).
• Pour the marinade over the pork, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
• Preheat the oven to 325°F (163°C). Roast the pork (covered with foil or a lid) until fork-tender—about 3.5–4 hours.
• Let the pork rest for about 15–20 minutes, then shred the meat with two forks, discarding excess fat and bone.

2. Prepare the Cuban Bread

• If possible, source authentic Cuban bread. Otherwise, opt for a fresh French or Italian loaf with a crisp crust and airy crumb.
• Slice the bread lengthwise, then divide into sandwich-length portions.

3. Mix the Sauce

• Blend yellow mustard and mayonnaise together for a creamy, tangy spread.

Assembling the Cuban Sandwich

1. Prepare the Bread: Spread the softened butter on the cut sides of each slice of bread. This adds flavor and helps achieve a golden crust during pressing.
2. Layer with Sauce: Spread the mustard-mayonnaise mixture onto the bottom halves of the bread.
3. Build the Filling:
   • Lay two slices of Swiss cheese on each bottom slice.
   • Add a generous amount of shredded roast pork (about a half-cup per sandwich).
   • Add three ounces of thinly sliced deli ham per sandwich.
   • Top with three slices of kosher dill pickles.
   • Finish with two more Swiss cheese slices, then cap with the buttered bread tops.
4. Press and Toast:
   • Preheat a heavy skillet or a panini press over medium heat. If using a skillet, place a second heavy pan on top of the sandwich to press it down.
   • Cook for 4–5 minutes per side (turning once), or until the bread is golden brown and crisp, and the cheese is melted.
5. Slice and Serve: Allow the sandwich to rest briefly, then cut diagonally and serve immediately.

Expert Tips for the Perfect Cuban Sandwich

• Marinate the Pork Overnight: This maximizes the flavor and infuses the meat with citrus and garlic notes.
• Go for Authentic Bread: Cuban bread is ideal, but fresh French or Italian loaves work well in a pinch.
• Use Both Ham and Pork: The layered meats provide depth and authenticity; don’t skip either!
• Press Firmly: Proper pressing yields the signature crunch and melds the fillings beautifully.
• Don’t Overfill: Balance is key—resist the urge to overload, so each bite delivers the perfect combination of textures and tastes.

Recipe Variations

• Spicy Cuban: Add a smear of chipotle mayo or hot sauce for a fiery kick.
• Vegetarian Cuban: Replace the pork and ham with grilled marinated mushrooms and smoked cheese.
• Miami vs. Tampa: Some Tampa-style Cubans add salami—feel free to experiment.
• Cheese Varieties: Swap Swiss for Gruyère or Provolone for a twist.

Serving Suggestions

• Serve with classic Cuban sides like yuca fries, plantain chips, or black bean soup.
• Pair with a refreshing mojito, iced tea, or a tart lime soda.
• Accompany with crisp coleslaw or a fresh salad to balance the sandwich’s richness.

Frequently Asked Questions (FAQs)

What makes a Cuban sandwich different from other pressed sandwiches?

The Cuban sandwich’s signature is its combination of roast pork, ham, Swiss cheese, dill pickles, and mustard, all pressed on crusty Cuban bread. The pressing process fuses the ingredients, creating a uniquely flavorful and texturally satisfying result.

Can I use leftover pork roast?

Yes! Leftover pork roast works well—just shred and heat with some of the marinade or pan juices for added flavor.

Is Cuban bread essential?

While Cuban bread is traditional, any crusty, airy loaf (such as French or Italian bread) will yield a delicious sandwich if Cuban bread is unavailable.

Do I need a special sandwich press?

No. A heavy skillet and another heavy pan to press the sandwich suffice. You can also use a panini press or a grill with a weighted top.

Can Cuban sandwiches be made ahead of time?

Assembled sandwiches can be wrapped and refrigerated for a few hours before toasting and serving. However, press and toast just before serving to maintain the ideal crispness and melty texture.

Nutrition Information

Nutrition values are approximate and will vary based on ingredient brands and portion sizes.

Conclusion

Chef John’s Cuban sandwich is much more than a lunch—it’s a celebration of culinary heritage, a testament to the power of well-chosen ingredients, and a triumph of technique. With this guide, you can recreate this iconic sandwich at home, experiment with variations, and savor a true classic. Press, slice, and enjoy—then share your Cuban creation with friends and family for a taste of Havana in your own kitchen.

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb