Cuban sandwich being pulled in half

The Cubano sandwich

Name: The Cubano sandwich
Total time: 3 h 30 min
Yield: Serves 4
Ingredients: 1-1.25kg pork shoulder (skin removed and used to make crackling); 4 sub rolls cut in half; 6 tbsp American yellow mustard; 360g thinly sliced ham; 12 slices swiss cheese; 6 spears dill pickles thinly sliced, plus extra to serve; 25g butter melted for brushing; 2 oranges zested and juiced; 2 limes zested and juiced; ½ a small bunch oregano finely chopped; ½ a small bunch coriander finely chopped; 6 cloves garlic chopped; 1 tbsp ground cumin

Published: April 29, 2018 at 1:26 PM

Save recipe

Serves 4

A little effort

Total time: 3 hrs and 30 mins

+ overnight marinading + chilling

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

This is an iconic food-truck sandwich in the US using Cuban mojo pork. It take a while to make but it's a great casual entertaining idea

Skip to ingredients

Alternatives

Complete the dish

The mojo pork in this recipe is a quicker version of this roast Cuban mojo pork. If you make the other one, use the leftovers to make this sandwich...

Ingredients

Nutrition

1-1.25kg pork shoulder

(skin removed and used to make crackling)
4 sub rolls

cut in half
6 tbsp American yellow mustard
360g thinly sliced ham
12 slices swiss cheese
6 spears dill pickles

thinly sliced, plus extra to serve
25g butter

melted for brushing

MOJO MARINADE

2 oranges

zested and juiced
2 limes

zested and juiced
½ a small bunch oregano

finely chopped
½ a small bunch coriander

finely chopped
6 cloves garlic

chopped
1 tbsp ground cumin

Nutrition: per serving

kcal849
fat48.4g
saturates24.4g
carbs31.7g
sugars6g
fibre3.7g
protein69.7g
salt4.8g

Method

step 1

Put the mojo marinade ingredients into a blender with some seasoning and blend until smooth. Put the pork into a large food bag, pour in ¾ of the marinade and rub and toss well. Leave to marinate in the fridge for 12-24 hours – the longer the better. Pour the left-over marinade into a bowl, cover and chill.
step 2

Heat the oven to 220C/fan 200C/gas 7. Put the pork and marinade into a roasting tin, cover tightly with a double layer of foil and roast for 30 minutes. Turn the oven down to 160C/fan 140C/gas 3 and cook for another 2 hours, basting regularly, until really tender and juicy. Remove to a plate and cover with foil until completely cool, then wrap tightly in clingfilm and chill for at least a few hours. Meanwhile skim off the fat from the sauce in the roasting tray, pour the remaining sauce into a bowl, cover and chill.
step 3

Once chilled, slice the pork into 1cm slices and heat the oven to 180C/fan 160C/gas 4. Pour the reserved sauce into a roasting tray, along with the leftover fresh marinade, add the pork slices, cover with foil and heat for 15 minutes until hot.
step 4

Heat a large frying pan and brush the cut sides of the sub rolls liberally with mustard. Layer up the sandwiches with the pork, ham, cheese, pickle slices and more mojo sauce. Brush the outside of the sandwiches with melted butter, then put into the pan, in batches if necessary, and put a heavy frying pan on top to weigh them down. Fry until golden and crisp, pushing down gently on the pan. Flip and repeat on the other side then serve with more pickles. You can make more sandwiches with any left-over pork.

Try more of our impressive sandwich recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue