Cuban Sandwich (Cubano)
The Cuban Sandwich (Cubano) is a flavorful and crispy sandwich featuring marinated pork tenderloin, Swiss cheese, dill pickles, and mustard, all pressed to perfection on Cuban bread or a soft baguette.
Servings: 4 servings
Ingredients
- 1 pound pork tenderloin tender and lean, perfect for quick cooking
- 2 tablespoons olive oil for searing and flavor
- 3 tablespoons orange juice adds a sweet and tangy brightness
- 1 tablespoon lime juice balances with a zesty kick
- 2 cloves garlic minced, for aromatic depth
- 0.5 teaspoon ground cumin earthy and warm spice
- 1 tablespoon dried oregano classic herbaceous flavor
- 1.5 teaspoons salt enhances all flavors
- 0.5 teaspoon ground black pepper subtle heat
- Cuban bread or a soft baguette sliced lengthwise
- Deli-style Swiss cheese for melty richness
- Dill pickles sliced, adds crunch and tang
- Mustard traditional condiment for that sharp bite
Instructions
- In a medium bowl, combine the orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, and ground black pepper. Whisk everything together until well blended.
- Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal and refrigerate for at least 1 hour, or up to 4 hours.
- Heat the olive oil in a skillet over medium-high heat. Remove pork from marinade, letting excess drip off. Sear pork for 4-5 minutes on each side until browned and cooked through (internal temp 145°F/63°C). Remove and let rest 5 minutes before slicing thinly.
- Slice the Cuban bread or baguette lengthwise. Spread mustard on both sides of the bread. Layer bottom with pork slices, then Swiss cheese and dill pickle slices. Top with other bread half.
- Place sandwich in a sandwich press or heavy skillet. Press down firmly and toast for 3-4 minutes until bread is crispy and cheese melted. Flip and repeat if using skillet.
- Remove sandwich from press, slice into portions, and serve immediately hot.
Equipment
- Medium Bowl
- Resealable Plastic Bag or Shallow Dish
- Skillet
- Sandwich Press or Panini Maker
- Spatula
Notes
Marinate pork between 1 to 4 hours for best flavor. Substitute mozzarella or provolone cheese for milder melt. Use chicken breast or grilled portobello for variations. Press sandwich evenly for crispy crust and melted cheese. Store leftovers wrapped refrigerated up to 2 days; reheat in skillet or press, avoid microwave.