Classic Cuban Sandwich (Mojo Pork & Panini Pressed!)

Introduction & Inspiration

Prepare yourself for one of the world’s most iconic and incredibly delicious sandwiches: the Cuban Sandwich! This legendary creation, with roots in Cuban communities in Florida, is a symphony of flavors and textures. Imagine layers of tender, citrusy, garlic-infused roasted pork (made wonderfully easy here in a pressure cooker!), savory deli ham, melty Swiss cheese, tangy dill pickle slices, and sharp yellow mustard, all piled onto a soft yet sturdy hoagie roll, brushed with butter, and pressed until perfectly golden, crisp, and compact. It’s pure sandwich artistry!

My inspiration for this recipe comes from an absolute adoration for authentic Cuban sandwiches found in vibrant cafes and a desire to make that incredible experience achievable at home. The key is achieving that perfectly tender, flavorful pork, and the pressure cooker is a fantastic shortcut for that. The specific layering and pressing are what transform it into a true “Cubano.”

This sandwich is perfect for a hearty lunch, a fun weekend meal, or anytime you’re craving a truly satisfying, flavor-packed handheld feast. It’s a bit of a project with the pork, but so worth the effort! It is a perfect recipe for sandwich lovers.

Nostalgic Appeal / Comfort Factor

The Cuban Sandwich holds immense nostalgic appeal and comfort food status for many, particularly those with connections to Cuban culture or who have experienced the vibrant food scene of places like Miami or Tampa. It’s a taste of tradition, often associated with bustling cafes, simple yet satisfying meals, and a unique, craveable flavor profile.

Even for those new to it, the combination of roasted pork, ham, melted Swiss, pickles, and mustard on pressed bread is undeniably comforting and incredibly satisfying. It’s a hearty, savory, tangy, cheesy, and slightly crisp experience all in one.

Making this sandwich at home brings a taste of that iconic, comforting deliciousness right to your own kitchen. A perfect comfort food sandwich.

Homemade Focus (Pressure Cooker Pork & Assembly)

This recipe is a fantastic celebration of building authentic flavor from scratch, even while using the modern convenience of an electric pressure cooker for the pork. You’re creating a simple yet flavorful citrus-spice marinade (like a quick mojo) for the pork shoulder, searing the roast for depth, and then pressure cooking it with onions until fall-apart tender.

The homemade focus continues with the careful, traditional assembly of the sandwich – specific layers of mustard, pickles, ham, the homemade roasted pork, and Swiss cheese. The final step of brushing with butter and pressing the sandwich until crisp and melty is another key homemade technique that defines the Cuban.

It’s about taking the time to prepare the star ingredient – the pork – with care and then assembling the sandwich with an appreciation for its classic components and method. The homemade mojo pork is incredible.

Flavor Goal

The primary flavor goal is a complex, harmonious blend of savory, tangy, citrusy, garlicky pork, salty ham, nutty Swiss cheese, sour dill pickles, and sharp mustard, all encased in a buttery, crisp yet soft Cuban-style bread (or hoagie roll).

The pressure-cooked pork shoulder, infused with orange juice, lime juice, paprika, oregano, cumin, and garlic, should be exceptionally tender and flavorful. The ham adds another layer of savory meatiness. The Swiss cheese should be perfectly melted and gooey. The dill pickles and yellow mustard provide essential tangy, acidic counterpoints that cut through the richness of the meats and cheese. The bread, when pressed and buttered, should be golden and crispy on the outside, while remaining soft within.

The overall experience should be a perfectly balanced, multi-layered sandwich that is savory, tangy, cheesy, porky, and incredibly satisfying, with a delightful textural contrast between the crisp exterior and the melty, tender interior. A perfect balance between flavour and texture.

Ingredient Insights

For the Mojo-Style Pork:

• Boneless Pork Shoulder Butt Roast (3 pounds): The ideal cut for tender, shreddable or sliceable roasted pork. Its marbling ensures it stays moist during pressure cooking. Halved for more even cooking and browning.
• Citrus Marinade/Cooking Liquid:
  • Orange Juice & Lime Juice: Provide the bright, tangy citrus base typical of mojo marinades, which also helps tenderize the pork.
  • Paprika, Dried Oregano, Ground Cumin, Minced Garlic: Classic spices that add warmth, earthiness, and aromatic depth.
• Salt & Coarsely Ground Pepper: For seasoning the pork roast directly.
• Olive Oil: For searing the pork roast to develop flavor before pressure cooking.
• Large Onion (Sliced): Adds aromatic sweetness to the cooking liquid and pork.

For Assembling the Cuban Sandwiches:

• Hoagie Buns: The recipe calls for hoagie buns. Traditionally, Cuban bread (a specific type of white bread) is used, which is crusty on the outside and soft inside. Good quality, somewhat sturdy hoagie rolls are a good substitute.
• Prepared Mustard: Yellow mustard is classic for an authentic Cuban sandwich. Some variations use brown or Dijon, but yellow is traditional for its sharp tang.
• Thin Sandwich Pickle Slices: Dill pickle slices are essential for their sour, tangy crunch.
• Thinly Sliced Deli Ham: Adds another layer of savory pork flavor. Use a good quality cooked ham.
• Swiss Cheese (Slices): The traditional cheese choice, known for its mild, nutty flavor and excellent melting properties.
• Butter (Melted): For brushing the outside of the assembled sandwiches before pressing, creating a golden, crispy crust.

Essential Equipment

• Small Bowl: For mixing the orange juice marinade ingredients.
• 6-quart Electric Pressure Cooker (e.g., Instant Pot): With sauté/browning and pressure cook functions.
• Cutting Board & Sharp Knife: Essential for halving pork, slicing onion/garlic, and thinly slicing the cooked pork and other sandwich components.
• Tongs: For searing and handling the pork roast.
• Forks (Two): For shredding the pork (though recipe calls for slicing the cooked pork thinly, shredding is also common for leftover pressure cooker pork).
• Panini Maker or Indoor Grill OR Large Heavy Skillet + Another Heavy Pan/Brick for Pressing: For pressing and grilling the assembled sandwiches.
• Pastry Brush: For applying melted butter to the bread.
• Measuring Cups & Spoons:

Ingredients

(Original recipe yields 8 servings – assuming 1 sandwich per serving, needing 8 hoagie buns total, but recipe lists buns as singular “8 hoagie buns” perhaps implying a package count that varies. Will list “8 hoagie buns” and imply this makes 8 sandwiches from 3lbs pork.)

Mojo-Style Pork:

• ▢ 1 boneless pork shoulder butt roast (3 pounds), halved
• ▢ 1 ½ cups orange juice
• ▢ 2 tablespoons fresh lime juice
• ▢ 2 teaspoons paprika
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon ground cumin
• ▢ 3 garlic cloves, minced
• ▢ 2 teaspoons salt
• ▢ ½ teaspoon coarsely ground black pepper
• ▢ ⅓ cup olive oil
• ▢ 1 large onion, sliced

Sandwich Assembly (Per Sandwich, makes approx. 8 sandwiches):

• ▢ 8 hoagie buns (or traditional Cuban bread if available), split lengthwise
• ▢ Prepared yellow mustard (to taste, approx. ¼ cup total)
• ▢ 16-24 thin sandwich dill pickle slices (2-3 per sandwich)
• ▢ 1 pound thinly sliced fully cooked deli ham (approx. 2 oz per sandwich)
• ▢ 16 slices Swiss cheese (2 slices per sandwich)
• ▢ 4 tablespoons butter, melted (for brushing outside of sandwiches)

Step-by-Step Instructions

1. Prepare Marinade/Sauce and Season Pork:

• In a small bowl, whisk together the 1 ½ cups orange juice, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon dried oregano, ½ teaspoon ground cumin, and 3 minced garlic cloves. Set this mixture aside.
• Pat the halved pork shoulder butt roast pieces dry with paper towels. Sprinkle generously all over with the 2 teaspoons of salt and ½ teaspoon of coarsely ground black pepper.

2. Brown Pork in Pressure Cooker:

• Select the “Sauté” or “Browning” setting on your 6-quart electric pressure cooker. Adjust for medium-high heat.
• Add the ⅓ cup of olive oil to the pressure cooker pot.
• When the oil is hot, carefully place the seasoned pork roast pieces into the pot. Brown the pork on all sides (work in batches if necessary to avoid overcrowding). This should take about 8-10 minutes total.
• Once browned, press “Cancel” to turn off the sauté setting. Remove the pork pieces temporarily if needed to add onion.

3. Pressure Cook the Pork:

• Add the sliced large onion to the bottom of the pressure cooker pot.
• Place the browned pork pieces on top of the onions.
• Pour the prepared orange juice-spice mixture around and over the meat in the pot.
• Secure the lid on the pressure cooker. Ensure the pressure-release valve is in the “Sealing” position.
• Select the “Pressure Cook” (or “Manual”) setting. Adjust to HIGH pressure and set the cooking time for 1 hour (60 minutes).

4. Release Pressure, Rest, and Slice Pork:

• Once the 1-hour pressure cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
• After 10 minutes of natural release, carefully perform a quick release of any remaining pressure according to your cooker’s instructions.
• Once the pressure is fully released and the float valve has dropped, carefully open the lid.
• Remove the pork roast pieces to a clean cutting board. Discard the cooking liquid and cooked onions from the pot (or reserve some liquid if you want to moisten sliced pork, though traditional Cubans are not overly saucy inside).
• Let the cooked pork stand for at least 15 minutes to rest. This helps the juices redistribute, making it more tender and easier to slice.
• Once rested, thinly slice the pork against the grain.

5. Assemble the Cuban Sandwiches:

• Cut each hoagie bun in half lengthwise, but not all the way through if you prefer a hinged bun. Gently flatten the buns slightly with your hand or a rolling pin (this helps with pressing).
• Spread a layer of prepared yellow mustard on the cut sides of each bun half.
• On the bottom half of each bun, layer the ingredients in this traditional order:
  • Thin sandwich dill pickle slices
  • Thinly sliced roasted pork
  • Thinly sliced deli ham
  • Swiss cheese slices (usually two per sandwich, one under and one over the meats, or both on top)
• Place the top half of the bun over the cheese.

6. Press and Cook the Sandwiches:

• Generously brush the outside top and bottom of each assembled sandwich with the melted butter.
• Panini Maker/Indoor Grill Method: Preheat your panini maker or indoor grill. Cook the buttered sandwiches in batches (if needed) for 5-7 minutes, or until the bread is golden brown and crispy, the cheese is melted and gooey, and the sandwich is heated through and nicely pressed.
• Skillet Method: Heat a large heavy skillet (like cast iron) over medium heat. Place buttered sandwiches in the skillet. Place another heavy skillet, a bacon press, or a foil-wrapped brick on top of the sandwiches to press them down. Cook for 3-4 minutes per side, until golden, crispy, and cheese is melted.
• Repeat with remaining sandwiches.

7. Serve:

• Remove the hot, pressed Cuban Sandwiches from the panini maker/grill/skillet.
• Traditionally, Cuban sandwiches are cut in half diagonally.
• Serve immediately while warm and crispy! Enjoy this iconic sandwich.

Troubleshooting

• Pork Tough After Pressure Cooking: Roast might have been very lean, not cooked long enough under pressure, or natural release was skipped (quick release can sometimes make meat tougher). Ensure at least 1 hour at high pressure for a 3lb roast. Natural release is important.
• Pork Dry After Slicing: Didn’t rest long enough before slicing, or overcooked. Resting is key.
• Sandwich Soggy: Bread not sturdy enough, or too much mustard/pickle juice. Use good quality bread. Don’t overdo wet condiments inside. Pressing helps meld and crisp.
• Bread Burning Before Cheese Melts: Heat on panini maker/skillet too high. Cook over medium to medium-low heat to allow fillings to heat and cheese to melt without scorching the bread.
• Cheese Not Melty: Not cooked long enough during pressing, or cheese slices too thick/cold. Ensure adequate pressing time.
• Uneven Pressing: If using skillet method, ensure even weight distribution from the top press.

Tips and Variations

• Authentic Cuban Bread: If you can find true Cuban bread (a long, white loaf with a crisp crust), it’s the traditional choice and makes the best Cuban sandwich. Good quality, somewhat dense hoagie rolls or even Italian bread are acceptable substitutes.
• Pork Slicing: For best results, slice the roasted pork thinly against the grain.
• Mustard: Yellow prepared mustard is traditional. Some people enjoy a touch of Dijon, but classic is yellow.
• Pickles: Use thin dill pickle slices, not sweet pickles.
• Salami (Tampa Style): A Tampa-style Cuban sandwich often includes a layer of Genoa salami along with the pork and ham.
• No Pressure Cooker? Slow Cooker Option: You can adapt the pork roast for a slow cooker. Brown as directed, then place in slow cooker with onion and orange juice mixture. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until tender. Proceed with slicing and assembling.
• Pressing is Key: Whether using a panini press or the skillet method, properly pressing the sandwich is crucial for its characteristic texture and for melding the flavors.

Serving and Pairing Suggestions

• Serve Hot & Crispy: Cuban sandwiches are at their absolute best when freshly pressed, warm, and crispy.
• Cut Diagonally: The classic presentation.
• Classic Accompaniments: Often served with plantain chips (mariquitas) or black beans and rice.
• Lunch or Dinner: A hearty and satisfying sandwich for any meal.
• Pair with: A cold beer, a Cuban coffee (cafecito), or a refreshing iced tea.

Nutritional Information

(Note: Estimated, per sandwich. Highly variable based on bread type/size, exact amounts of pork, ham, cheese, and butter used.)

• Calories: 600-850+ (Hearty sandwich!)
• Fat: 30-50g+
• Saturated Fat: 12-20g+
• Cholesterol: 100-150mg+
• Sodium: 1500-2000mg+ (Ham, pickles, cheese, mustard, and seasoned pork contribute significantly)
• Total Carbohydrates: 40-60g+ (Mostly from bread)
• Dietary Fiber: 2-4g+
• Sugars: 5-10g+ (from orange juice in pork, bread)
• Protein: 35-50g+

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Recipe Summary and Q&A

Summary: These Cuban Sandwiches feature boneless pork shoulder butt roast seasoned and browned, then pressure cooked with sliced onion and a mojo-style mixture of orange juice, lime juice, paprika, oregano, cumin, and garlic until tender. The cooked pork is rested and thinly sliced. Hoagie buns are split, spread with mustard, then layered with dill pickle slices, the sliced roasted pork, deli ham, and Swiss cheese. The assembled sandwiches are brushed on the outside with melted butter and cooked on a panini maker or pressed in a skillet until golden brown, crispy, and the cheese is melted.

Q&A:

• Q: What is “mojo” flavor in the pork?
  • A: Mojo is a type of sauce or marinade common in Caribbean and Cuban cuisine, typically made with sour oranges (or a mix of sweet orange and lime/lemon juice), garlic, oregano, and cumin. This recipe creates a simplified mojo-like flavor profile for the pork with orange juice, lime juice, garlic, and spices.
• Q: Do I have to use a pressure cooker for the pork?
  • A: The pressure cooker is used here for speed and to ensure very tender pork. You can achieve similar results by slow cooking the pork (LOW for 6-8 hours) or by traditional oven roasting/braising (e.g., in a covered Dutch oven at 325°F for 3-4 hours), but these methods will take longer.
• Q: What if I don’t have a panini press?
  • A: You can make excellent pressed Cuban sandwiches in a regular heavy skillet (cast iron is great). Place the buttered sandwich in the hot skillet, then place another heavy skillet, a bacon press, or a foil-wrapped brick on top of the sandwich to press it down. Cook on both sides until golden and cheese is melted.
• Q: Is it important for the pork to be sliced thinly?
  • A: Yes, traditionally the roasted pork in a Cuban sandwich is sliced relatively thinly. This makes for a better texture in the pressed sandwich and allows the flavors to meld well. If you shred the pork instead (which pressure-cooked pork shoulder easily does), it will still be delicious but a slightly different texture experience than classic sliced pork Cubanos.