Cuban Sandwich

Last night at 11 PM, I had the most intense craving for a real Cuban sandwich. You know the kind – where the cheese gets all melty and stretches when you pull it apart? Yeah, that one.

I learned this recipe from a tiny sandwich shop in Miami where the owner insisted on pressing each sandwich for exactly 3 minutes and 45 seconds per side. No more, no less. He’d literally use a timer. Seemed crazy then, but now I get it.

What You’ll Need

For the Marinade:

• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 tbsp lime juice
• 1 tsp minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• Salt and pepper to taste

For the Sandwich:

• 1 pound pork tenderloin
• 16 ounces Cuban bread (or French/Italian)
• 1 pound Swiss cheese, sliced
• 1 pound smoked ham, thinly sliced
• 1 cup pickle chips
• 1/4 cup yellow mustard
• 1 tbsp butter

Steps

1. Whisk marinade ingredients until fully combined – don’t skip the lime juice, it’s crucial
2. Marinate pork for exactly 1 hour (up to 6 if you’re planning ahead)
3. Grill pork 7-9 minutes per side until it hits 145°F internal temp
4. Rest meat 5 minutes, then slice paper-thin
5. Split bread lengthwise, then cut into 4 equal sections
6. Layer bottom bread with: cheese, ham, pork, pickles, more cheese
7. Spread mustard on top bread pieces
8. Press in buttered pan 3-4 minutes each side (use a heavy skillet as weight)

Smart Swaps

• No Cuban bread? French or Italian work great – just avoid super soft rolls
• Swiss cheese can be replaced with provolone in a pinch

Pro Tips

• Slice the pork AGAINST the grain for maximum tenderness
• Press harder than you think you should – that’s what makes it authentic
• Let the sandwich rest 1 minute after pressing to avoid molten cheese burns