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The Cubano: The Sandwich That Took Over the World 🌞
The Cubano is a traditional Cuban recipe that will have your taste buds doing the happy dance.
The Authentic Cuban Sandwich is made with marinated roast pork, sliced ham, Swiss cheese, yellow
mustard, and pickles then toasted in a press until golden brown and crispy perfection has been achieved.
Obviously, the Cubano is popular across the island of Cuba but it is world-famous. I have eaten a Cubano
in Miami, New York City, and even in Phoenix AZ. Although it has as many variations as it has chefs that
make the Cubano, the one constant is the grilled ham and cheese on a pressed sandwich.
If you do not have a panini-griddle you can still press your sandwich on a regular griddle underneath a
cast iron skillet (or similarly heavy pan), or in a George Foreman Grill, as well.
https://hispanicfoodnetwork.com/cubano-sandwich/
The Authentic Cuban Sandwich is made with marinated roast pork, sliced ham, Swiss cheese, yellow
mustard, and pickles then toasted in a press until golden brown and crispy perfection has been achieved.
Obviously, the Cubano is popular across the island of Cuba but it is world-famous. I have eaten a Cubano
in Miami, New York City, and even in Phoenix AZ. Although it has as many variations as it has chefs that
make the Cubano, the one constant is the grilled ham and cheese on a pressed sandwich.
If you do not have a panini-griddle you can still press your sandwich on a regular griddle underneath a
cast iron skillet (or similarly heavy pan), or in a George Foreman Grill, as well.
https://hispanicfoodnetwork.com/cubano-sandwich/
Cubano Sandwich
I ate plenty of Cuban sandwiches during my time in Florida. Crusty on the
outside, filled with two kinds of pork and melty Swiss cheese, with sharp notes
from the mustard and pickles, it is always satisfying. To help the cheese melt,
warm up the ham in a microwave or in a skillet, just about 30 seconds or so to
heat it. While Cuban sandwiches are often made with pulled pork (lechon asado
or pernil), lately I’ve been using marinated pork tenderloin because it is quicker
to cook and equally tasty.
Makes 4 sandwiches
Marinated Pork
Grated zest of 1 orange
½ cup/120 ml fresh orange juice
¼ cup/60 ml fresh lime juice
3 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon crushed hot red pepper
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 pork tenderloin (about 1 pound/455 g), trimmed of silverskin
1 tablespoon olive oil
4 soft oblong rolls, such as Cuban, split
½ cup/120 ml Dijon mustard
8 slices Swiss cheese, cut to fit the rolls
8 slices Black Forest or boiled ham, cut to fit the rolls, briefly warmed in a microwave or skillet
Dill pickle slices
3 tablespoons unsalted butter, melted
1) Marinate the pork: Whisk the orange zest and juice, lime juice, oil, cilantro,
garlic, cumin, oregano, hot red pepper, salt, and black pepper together in a medium
bowl. Pour into a 1-gallon/3.78 L resealable plastic bag. Add the pork and close
the bag. Refrigerate for at least 1 hour or overnight, turning the bag occasionally.
2) Preheat the oven to 350ºF/180ºC.
3) Cook the marinated pork: Remove the pork from the marinade and blot it
with paper towels. Heat the oil in a large ovenproof skillet over medium-high heat.
Add the pork and cook, turning occasionally, until browned on all sides, about 6minutes.
Transfer the pork in the skillet to the oven and bake until an instant-read
thermometer inserted in the center of the pork reads 145ºF/63ºC, 20 to 25 minutes.
Transfer to a carving board with a well and let cool for about 5 minutes. Using a
sharp carving knife held at a slight angle, cut the tenderloin into 12 thin
medallions.
4) Heat a griddle or large skillet over medium heat. For each sandwich, spread a
roll with 2 tablespoons of the mustard. Stack the ingredients on the bottom half of
the roll in this order: 1 cheese slice, 1 ham slice, 3 pork medallions with their
carving juices, a few pickles, a second ham slice, and a second cheese slice. Cap
with the roll top. Press firmly to condense the sandwich. Brush the sandwich on
both sides with melted butter.
5) Place the sandwiches on the griddle, cover with a half-sheet pan, and weight
with a few heavy cans. (If you were cooking a single sandwich, you would use a
sandwich press, but this method allows you to press a few Cubanos at once.)
Adjusting the heat so the sandwich is cooking steadily without burning, cook until
the underside is toasted, about 2 minutes. Flip the sandwiches, replace the pan and
cans, and cook until the other side is toasted, about 2 minutes more. Transfer to a
chopping board. Cut crosswise in half on a sharp diagonal. Transfer to plates and
serve hot.
from "Stacked: The Art of the Perfect Sandwich"
https://www.goodreads.com/book/show/199531980-stacked
*****************************************************************************************************************************
Cuban Pork Sandwich (Cubanos) from Chef Movie
This is the cubanos sandwich recipe from the 2014 movie Chef. The food in the recipe was created by real
life rock star chef Roy Choi. This is the actual recipe from the movie! It was published on thestar.com. This
is supposed to be made with a panini / sandwich press but I do not have one so I've provided instructions for
how to make this in a skillet. AND these are great for freezing! Refer Note 1 for instructions.
Ingredients
2 thin slices baked leg ham
4 large , thin slices Mojo Marinated Pork
2 pieces of white baguettes , 6 inch/15 cm in length, cut in half
Melted butter , for brushing
American mustard
2 thin slices Swiss cheese
2 or 3 dill pickles , thinly sliced
Instructions
Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned
then remove to a plate.
Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned.
Remove onto work surface.
Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham,
pork and cheese so they fit.
Spread the cut side of the bun tops with mustard then place on the sandwich.
Butter the bottom AND top of the outside of the baguettes.
Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper
then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich
compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.
Recipe Notes:
1. If you don't have homemade Mojo Marinated Pork but need this in your life, you can use pork slices from the deli.
2. Because I made so many of these, I discovered quite by accident that they freeze really well! It's because the
sandwich is compressed. Let them cool, then wrap them in baking paper (parchment paper), then foil and freeze
them. Reheat them from frozen or defrosted in the oven - you don't even need to unwrap them!
I ate plenty of Cuban sandwiches during my time in Florida. Crusty on the
outside, filled with two kinds of pork and melty Swiss cheese, with sharp notes
from the mustard and pickles, it is always satisfying. To help the cheese melt,
warm up the ham in a microwave or in a skillet, just about 30 seconds or so to
heat it. While Cuban sandwiches are often made with pulled pork (lechon asado
or pernil), lately I’ve been using marinated pork tenderloin because it is quicker
to cook and equally tasty.
Makes 4 sandwiches
Marinated Pork
Grated zest of 1 orange
½ cup/120 ml fresh orange juice
¼ cup/60 ml fresh lime juice
3 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon crushed hot red pepper
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 pork tenderloin (about 1 pound/455 g), trimmed of silverskin
1 tablespoon olive oil
4 soft oblong rolls, such as Cuban, split
½ cup/120 ml Dijon mustard
8 slices Swiss cheese, cut to fit the rolls
8 slices Black Forest or boiled ham, cut to fit the rolls, briefly warmed in a microwave or skillet
Dill pickle slices
3 tablespoons unsalted butter, melted
1) Marinate the pork: Whisk the orange zest and juice, lime juice, oil, cilantro,
garlic, cumin, oregano, hot red pepper, salt, and black pepper together in a medium
bowl. Pour into a 1-gallon/3.78 L resealable plastic bag. Add the pork and close
the bag. Refrigerate for at least 1 hour or overnight, turning the bag occasionally.
2) Preheat the oven to 350ºF/180ºC.
3) Cook the marinated pork: Remove the pork from the marinade and blot it
with paper towels. Heat the oil in a large ovenproof skillet over medium-high heat.
Add the pork and cook, turning occasionally, until browned on all sides, about 6minutes.
Transfer the pork in the skillet to the oven and bake until an instant-read
thermometer inserted in the center of the pork reads 145ºF/63ºC, 20 to 25 minutes.
Transfer to a carving board with a well and let cool for about 5 minutes. Using a
sharp carving knife held at a slight angle, cut the tenderloin into 12 thin
medallions.
4) Heat a griddle or large skillet over medium heat. For each sandwich, spread a
roll with 2 tablespoons of the mustard. Stack the ingredients on the bottom half of
the roll in this order: 1 cheese slice, 1 ham slice, 3 pork medallions with their
carving juices, a few pickles, a second ham slice, and a second cheese slice. Cap
with the roll top. Press firmly to condense the sandwich. Brush the sandwich on
both sides with melted butter.
5) Place the sandwiches on the griddle, cover with a half-sheet pan, and weight
with a few heavy cans. (If you were cooking a single sandwich, you would use a
sandwich press, but this method allows you to press a few Cubanos at once.)
Adjusting the heat so the sandwich is cooking steadily without burning, cook until
the underside is toasted, about 2 minutes. Flip the sandwiches, replace the pan and
cans, and cook until the other side is toasted, about 2 minutes more. Transfer to a
chopping board. Cut crosswise in half on a sharp diagonal. Transfer to plates and
serve hot.
from "Stacked: The Art of the Perfect Sandwich"
https://www.goodreads.com/book/show/199531980-stacked
*****************************************************************************************************************************
Cuban Pork Sandwich (Cubanos) from Chef Movie
This is the cubanos sandwich recipe from the 2014 movie Chef. The food in the recipe was created by real
life rock star chef Roy Choi. This is the actual recipe from the movie! It was published on thestar.com. This
is supposed to be made with a panini / sandwich press but I do not have one so I've provided instructions for
how to make this in a skillet. AND these are great for freezing! Refer Note 1 for instructions.
Ingredients
2 thin slices baked leg ham
4 large , thin slices Mojo Marinated Pork
2 pieces of white baguettes , 6 inch/15 cm in length, cut in half
Melted butter , for brushing
American mustard
2 thin slices Swiss cheese
2 or 3 dill pickles , thinly sliced
Instructions
Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned
then remove to a plate.
Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned.
Remove onto work surface.
Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham,
pork and cheese so they fit.
Spread the cut side of the bun tops with mustard then place on the sandwich.
Butter the bottom AND top of the outside of the baguettes.
Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper
then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich
compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.
Recipe Notes:
1. If you don't have homemade Mojo Marinated Pork but need this in your life, you can use pork slices from the deli.
2. Because I made so many of these, I discovered quite by accident that they freeze really well! It's because the
sandwich is compressed. Let them cool, then wrap them in baking paper (parchment paper), then foil and freeze
them. Reheat them from frozen or defrosted in the oven - you don't even need to unwrap them!
from https://www.recipetineats.com/cuban-pork-sandwich-cubanos-from-chef-movie/
BONUS: Mojo Cuban Roast Pork
This is THE Cuban Roast Pork from the 2014 movie “Chef”, created especially for the movie by LA Korean-fusion
food truck original and rockstar chef Roy Choi. Easy to make, the pork is juicy and tender (no thermometer required!) and
the flavour is incredible. INCREDIBLE!!
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star
LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork
incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using
leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in
pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than
"pulling apart" with tongs – though I also provide the cook times for a pulled Cuban pork option!
Ingredients Marinade
3/4 cup extra virgin olive oil
1 cup cilantro / coriander, lightly packed
1 tbsp orange zest
3/4 cup orange juice, fresh
1/2 cup lime juice
1/4 cup mint leaves, lightly packed
8 garlic cloves
1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
Pork
4 lb / 2 kg pork shoulder / pork butt, skinless and boneless (not loin or leg roast, will dry out)
Mojo Sauce
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper
Instructions
Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped.
Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
Preheat oven to 220°C/425°F (200°C fan).
Roast, uncovered, for 30 minutes. Base with pan juices.
Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 – 2 hours, basting every half hour, until the internal
temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or
until the meat can be easily shredded using 2 forks (check on side).
Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the
Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Mojo Sauce
Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan.
Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar.
Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Recipe Notes:
1. I use the same Marinade ingredients as the original recipe and for the sliceable version (as pictured in post),
the cook time is per the source recipe.
Most people are used to slow cooking pork shoulder until it is shreddable. But for Cuban Mojo Pork, it is supposed to be cooked so it can be sliced rather than easily shreddable, especially for Cubanos (Cuban pork sandwiches), a traditional and famous use for Mojo Roast Pork (made using thin slices of the pork)!
Fall apart option – I also provide a “fall apart” option which is not carvable into neat slices because the meat is so tender. The slow cooked fall-apart option is incredible delicious, you can’t go wrong with Cuban pulled pork!! The bonus is that it’s easier – no thermometer required.
Option to roll the pork into a neat roll and tie with kitchen strings, to get nice round pork slices.
DO NOT use loin, tenderloin or leg – they will dry out. Neck will work.
2. This would be great served with Caribbean Rice and Beans or Coconut Rice (but omit the kaffir lime leaves from this recipe as that is for Asian coconut rice.
3. Make sure you save some pork to make Cuban Sandwiches (Cubanos)! I’ll be sharing the recipe on Monday. One of the BEST sandwiches I have ever had in my life!
4. Recipe adapted from Mojo Marinated Pork Shoulder from Food and Wine. The Marinade ingredients are exactly the same. The Mojo Sauce is something I made up (why waste the delicious Marinade??!). And the roasting time and method is slightly different – refer Note 1.
5. Cuban Roast Pork nutrition per serving assuming 10 servings and that all the Mojo Sauce is used (which it probably won’t be). This nutrition analysis does not take into account that not all the pan drippings (i.e. pork fat) is consumed because it is discarded. So the calories per serving is lower.
food truck original and rockstar chef Roy Choi. Easy to make, the pork is juicy and tender (no thermometer required!) and
the flavour is incredible. INCREDIBLE!!
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star
LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses into the pork
incredibly well. I made this with boneless pork shoulder because I made it specifically with the intention of using
leftovers to make Cubanos (Cuban sandwiches) and boneless is easier to slice. But it can also be made with bone-in
pork (add 0.5kg/1lb to the pork weight). This roast is extremely tender though is still suited to carving rather than
"pulling apart" with tongs – though I also provide the cook times for a pulled Cuban pork option!
Ingredients Marinade
3/4 cup extra virgin olive oil
1 cup cilantro / coriander, lightly packed
1 tbsp orange zest
3/4 cup orange juice, fresh
1/2 cup lime juice
1/4 cup mint leaves, lightly packed
8 garlic cloves
1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
2 tsp ground cumin
1 tsp salt
1 tsp black pepper
Pork
4 lb / 2 kg pork shoulder / pork butt, skinless and boneless (not loin or leg roast, will dry out)
Mojo Sauce
2 tbsp lime juice
1/4 cup orange juice
Salt and pepper
Instructions
Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped.
Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
Remove the pork from the Marinade and leave on counter for 1 hour (bring to room temp). Reserve the Marinade.
Preheat oven to 220°C/425°F (200°C fan).
Roast, uncovered, for 30 minutes. Base with pan juices.
Reduce heat to 190°C/375°F (170°C). Roast for another 1 1/2 – 2 hours, basting every half hour, until the internal
temperature reaches 70°/160°F. At this temperature, the pork is cooked, still juicy, and carvable, as it is intended to be (Note 1)
Fall-apart tender alternative (not slicable, meat falls apart): Roast at 160°C/320°F (all oven types) for 3 1/2 hours, or
until the meat can be easily shredded using 2 forks (check on side).
Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the
Mojo Sauce on the side. I decorated mine with pan fried slices of oranges and extra cilantro/coriander leaves.
Mojo Sauce
Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan.
Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar.
Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Recipe Notes:
1. I use the same Marinade ingredients as the original recipe and for the sliceable version (as pictured in post),
the cook time is per the source recipe.
Most people are used to slow cooking pork shoulder until it is shreddable. But for Cuban Mojo Pork, it is supposed to be cooked so it can be sliced rather than easily shreddable, especially for Cubanos (Cuban pork sandwiches), a traditional and famous use for Mojo Roast Pork (made using thin slices of the pork)!
Fall apart option – I also provide a “fall apart” option which is not carvable into neat slices because the meat is so tender. The slow cooked fall-apart option is incredible delicious, you can’t go wrong with Cuban pulled pork!! The bonus is that it’s easier – no thermometer required.
Option to roll the pork into a neat roll and tie with kitchen strings, to get nice round pork slices.
DO NOT use loin, tenderloin or leg – they will dry out. Neck will work.
2. This would be great served with Caribbean Rice and Beans or Coconut Rice (but omit the kaffir lime leaves from this recipe as that is for Asian coconut rice.
3. Make sure you save some pork to make Cuban Sandwiches (Cubanos)! I’ll be sharing the recipe on Monday. One of the BEST sandwiches I have ever had in my life!
4. Recipe adapted from Mojo Marinated Pork Shoulder from Food and Wine. The Marinade ingredients are exactly the same. The Mojo Sauce is something I made up (why waste the delicious Marinade??!). And the roasting time and method is slightly different – refer Note 1.
5. Cuban Roast Pork nutrition per serving assuming 10 servings and that all the Mojo Sauce is used (which it probably won’t be). This nutrition analysis does not take into account that not all the pan drippings (i.e. pork fat) is consumed because it is discarded. So the calories per serving is lower.
From https://www.recipetineats.com/juicy-cuban-mojo-pork-roast-chef-movie-recipe/
Whew! That was a lot!
4 replies
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