Cuban Sandwich
The Cuban sandwich, or Cubano, is Florida's most iconic sandwich - born in the cigar factories of Tampa and Ybor City. Layers of slow-roasted mojo pork, ham, Swiss cheese, pickles, and yellow mustard are pressed between buttered Cuban bread until crispy and melty. Tampa adds salami; Miami does not.
Equipment Needed
Instructions
Make the mojo marinade: Whisk together orange juice, lime juice, minced garlic, oregano, cumin, olive oil, salt, and pepper in a large bowl. This citrus-garlic marinade is the heart of Cuban roast pork.
Marinate the pork: Score the pork shoulder deeply with a knife. Place in a large container and pour mojo over it, working the marinade into the cuts. Cover and refrigerate for at least 8 hours, preferably overnight.
Roast the pork: Preheat oven to 325F. Place pork and marinade in a roasting pan. Cover tightly with foil. Roast for 4-5 hours until pork is fork-tender and internal temperature reaches 195F.
Shred and moisten: Remove pork and let rest 15 minutes. Pull into chunks (not too shredded - you want pieces). Return to the pan juices to keep moist.
Split the bread: Cut Cuban bread loaves to sandwich length (about 8 inches). Split horizontally but not all the way through, leaving a hinge.
Build the sandwich: Spread yellow mustard on both cut sides. Layer: Swiss cheese, ham, mojo pork, pickles, and more Swiss cheese. For Tampa style, add salami. The cheese should touch the bread on both sides to create a seal when pressed.
Butter the outside: Spread softened butter generously on the top and bottom of the closed sandwich. This creates the signature crispy golden crust.
Press the sandwich: Heat a plancha, panini press, or heavy skillet over medium heat. Place sandwich in press and flatten significantly - a true Cuban is pressed thin. Cook for 3-4 minutes per side until bread is golden and crispy and cheese is melted.
No press? No problem: Use a heavy skillet as a weight on top of another skillet. Press down firmly and flip halfway through cooking.
Slice and serve: Cut the pressed sandwich diagonally. The cheese should be stretching, the bread should be crispy, and the pork should be visible. Serve immediately with black beans, plantains, or yuca fries.
💡 Pro Tips & Variations
- Tampa vs Miami: Tampa-style Cubans include Genoa salami, a nod to the Italian immigrants who worked alongside Cubans in the cigar factories. Miami style omits it. Both are authentic.
- Cuban bread is key: Real Cuban bread has a palmetto leaf strip baked into it. Look for it at Latin bakeries. French or Italian bread works in a pinch.
- Press it flat: The Cuban sandwich should be pressed until quite flat - about half its original height. This isn't a thick, fluffy sandwich.
- Pickle placement matters: Place pickles in a single layer so you get pickle in every bite. They're essential, not optional!
- Yellow mustard only: Dijon or other mustards are not traditional. Yellow mustard is what gives the Cuban its signature tang.
- Visit the source: Columbia Restaurant in Ybor City, Tampa has been serving Cubans since 1905. La Carreta in Miami is another institution.