How to Make a Delicious Cuban Sandwich at Home
- Piece of Cake Staff
- Mar 26
- 3 min read
Written by Shawn Krajewski
The Cuban sandwich is one of the most popular meals ordered at delis worldwide; however, its history is much less known due to the many variants. To address this, whenever I cover an ingredient down below, I will share the story of how it was included to the best of my ability. Continue reading!
Full Recipe:
Equipment:
Knife
Pan
Grate
Large cast iron
Small cast iron
Spatula
Ingredients:
Cuban Bread
Cuban Roast
Pork butt (don't be fooled; it's the shoulder, not the actual butt)
2 cups of molasses
2 cups of rum
1 squeezed orange
24.5 oz Bottle of Mojo
2 diced garlic cloves
Butter
Pickles
Mustard
Mayo
Chipotle
Ham
Swiss Cheese
Step 1: Cuban Bread
Since there's nothing special about the base ingredients (which are marked with the Cuban prefix before them), I won't elaborate on their origins because they have been part of the sandwich since its beginning.
Step 2: Cuban Roast
Let's start with the Cuban roast, not because it's added first, but because it's the hardest step. If you already have the roast ready, you can skip this part. However, for those still reading this, let's get to the most important (and versatile) part of the whole meal.
First, you want to set up the marinade that gives this specific roast its flavor. In a large fluid container, pour in all the rum, the bottle of Mojo, garlic, squeezed orange, and molasses. Lightly mix it. Then, slowly lower in a cut of your Cuban roast. The purpose of this is to allow the meat to absorb this flavorful juice that will give it a sweet taste. Let the meat rest for around 18 hours.
After it's ready, flip the roast and let it rest again for the same amount of time. Make sure that when you're letting it rest in the marinade, it's in a cooled, refrigerated container.*
Place the roast onto a grate—to prevent it from soaking all the extra juice—then put it over a sheet pan. Next, place the roast into the oven at 275 for 4-6 hours. Around every 30 minutes, drizzle some of the marinade onto the roast to further enhance its flavor. When done, take it out and let it cool. Finally, carve the roast to your preference, though thin slices tend to yield the best results.
If you have enough left over, you can use the roast for burritos, ramen, soups, and other sandwiches. (The sky's the limit!)
Step 3: Toppings and Construction
Next, it's time to construct the sandwich. Now, the majority of the toppings originate from Cuba, but I will still put the place of origin next to the steps. Make sure you add the toppings in this order, as it will make your sandwich much more structurally sound.
(Cuban Bread): Cut partway through the bread into two slices lengthwise. You want something like a sub roll where the two slices of bread are still connected.
(Cuban) Mustard: Spread a light layer of mustard on one of the two slices of bread.
Chipotle Mayonnaise: On the other slice, spread a blend of chipotle mayonnaise based on your preference.
(Cuban) Pickles: Dice up some pickles—around a cubic centimeter in size—and add them on top of the mayonnaise.
(Cuban) Meats: On one side of the bread, place thin slices of the pork. On the other, place thin slices of ham.
(Tampa) Swiss Cheese: Cover the now-placed meats with a thin layer of Swiss. Swiss cheese started being added to the sandwich after several Cuban workers began moving to Tampa looking for work.
Place the still-open sandwich into a pan layered with a thin coating of butter. Next, place it into the oven at 350 for 6 minutes.
Step 4: Miami Press Cooking
After you finish cooking, take out the two clean cast iron pans. Butter the larger cast iron pan and place the toasted sandwich, now closed, into it. Use the other cast iron pan to press down on the sandwich. Once the bottom is lightly charred, flip the sandwich over and press down again with the second cast iron pan. And voilà, you now have a delicious Cuban sandwich!
*Notes:
It must be in a refrigerated container to avoid any rotting.
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