Cuban Sandwiches
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Learn how to make the best Cuban Sandwich at home with this easy, step-by-step recipe. Featuring a deeply flavorful, citrus-marinated roasted pork tenderloin, this classic sandwich combines smoky ham, Swiss cheese, pickles, and mustard on crusty bread. No specialized panini press is required—discover our foolproof sheet-pan method for achieving a perfectly pressed, crispy exterior and melted cheese right in your oven. Perfect for a hearty weekend lunch or a crowd-pleasing dinner . Watch our step-by-step video guide below to effortlessly master the ultimate Cuban sandwich
- 3 medium cloves garlic
- 1 tablespoon (12 g) Diamond Crystal kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 medium orange, juiced
- 2 limes, juiced
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 (1 1/2– to 2-pound) pork tenderloin
- 2 large loaves crusty bread (preferably Cuban bread or soft pan de agua)
- 6 tablespoons (90 g) unsalted butter, softened
- 1/2 cup (125 g) yellow mustard, plus more for serving
- 1 pound (450 g) thinly sliced ham
- 8 ounces (225 g) sliced dill pickles
- 8 ounces (225 g) sliced Swiss cheese
🛒 Ingredients for Cuban Sandwiches
For the Mojo-Marinated Pork:
For Sandwich Assembly:
🍳 Step-by-Step Cooking Instructions
- Prepare the Marinade: Process garlic, salt, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a food processor until fully minced.
- Marinate the Pork: Coat the pork tenderloin in the marinade inside a large container. Cover and refrigerate for 1 to 8 hours.
- Roast the Pork: Preheat oven to 450°F (230°F). Place pork on a foil-lined rimmed baking sheet and pour marinade over it. Roast for about 35 minutes until the center reaches 145°F (63°C).
- Rest the Meat: Transfer pork to a cutting board and rest for 10 minutes. Lower oven temperature to 400°F (200°C). Pour excess juices into a bowl for later.
- Prep the Bread: Butter the outside of the bread loaves. Place the bottom halves on a clean baking sheet. Spread a thin layer of mustard on them, then layer with ham.
- Slice and Layer: Slice the pork into thin 1/4-inch pieces. Layer the pork over the ham and drizzle with the reserved cooking juices. Top with pickles and Swiss cheese, then close the sandwiches.
- Press and Bake: Place a second sheet pan over the sandwiches. Weigh it down with heavy, oven-safe items like cast iron skillets. Bake for 20 minutes until the cheese melts and the bread is crispy.
- Slice and Serve: Cut crosswise into portions and serve hot with extra mustard
📝 Recipe Notes & Pro Tips
- Bread Selection: If authentic Cuban bread isn't available, French bread or a soft Italian loaf makes an excellent substitute. Avoid overly tough, artisanal sourdoughs that are hard to compress.
- The Perfect Press: If you have a panini press or a heavy cast iron griddle, you can press these individually on the stovetop over medium-low heat for 4–5 minutes per side.
- Acid Balance: If your orange is exceptionally sweet, add an extra splash of lime juice to keep the marinade bright and tangy.
- Make Ahead: You can roast the pork tenderloin a day in advance. Slice it cold, then let the oven warming step heat it back through during the final bake.