I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These were good but not amazing. We do not have Cuban bread here so we had to use sub buns. We used the leftover pork from the recipe, which was delicious. I would make again.
I have decided the best way to enjoy a pork Cubano sandwich is to go to Cuba and buy one! This recipe was a great disappointment to me. There is a possibility that I just don't care for pork Cubano sandwiches, as this is the 2nd one I have tried and did not like well enough to ever make it again.
My husband is a Connoisseur of Cuban sandwiches and he said I nailed it. Highly reccommend!
Tastes great. The mojo sauce on the bottom and the pickle on the top play off very nicely against the bland pork. Although it tasted just fine, it was way more squashed looking than the one in your photo! I wonder how they get the cheese to melt, but still have everything looking like it was never pressed?
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?