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Roast Pork Cubano Sandwiches

Scott Phillips

Servings: four.

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.


For the Mojo:

  • 1 medium clove garlic
  • 1/2 tsp. kosher salt
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lime juice
  • 1 Tbs. chopped fresh cilantro

For the Sandwiches:

  • 4 oval-shaped sub or bulky rolls, split
  • 3 Tbs. whole-grain mustard
  • 6 oz. thinly sliced leftover Roasted Pork Loin with Maple-Mustard Crust
  • 1/4 lb. thinly sliced ham
  • 4 thick slices Swiss cheese (about 4 oz.)
  • 2 large dill pickles, thinly sliced
  • 2 Tbs. unsalted butter, softened

Nutritional Information

  • Calories (kcal) : 730
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 85
  • Sodium (mg): 2370
  • Carbohydrates (g): 77
  • Fiber (g): 5
  • Protein (g): 35


Make the mojo:

  • Peel and mince the garlic. Sprinkle with the salt and mash to a paste by repeatedly scraping over it with the side of a chef’s knife. Transfer to a small bowl and mix in the olive oil, lime juice, and cilantro. Let sit for 5 minutes.

Make the sandwiches:

  • Set a 12-inch cast-iron or other heavy-duty skillet over medium heat. Brush the interior of the rolls with the mojo and the mustard, and then stack the bottom part of each roll with equal amounts of the pork, ham, cheese, and pickles. Top each sandwich with its upper half and spread the butter on the top and bottom of each sandwich.
  • Set the sandwiches in the pan (if you can’t fit all 4, start with 2 and cook in batches, keeping the first batch warm in a low oven while cooking the second batch), top with a flat lid and a couple of heavy cans to weight down the sandwiches (or use grill presses if you have them), and cook the sandwiches until they brown, about 4 minutes. Flip, weight down the sandwiches in the same manner, and cook until browned on the second side, about 4 minutes. Cut in half and serve.


Rate or Review

Reviews (4 reviews)

  • Krispie | 02/01/2019

    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.

  • violetcrow | 01/21/2016

    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.

  • lmedley | 10/29/2014

    My husband is a Connoisseur of Cuban sandwiches and he said I nailed it. Highly reccommend!

  • DonShaw | 05/30/2010

    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?

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