Cuban Sandwich with Quick Mojo Pork
A pressed Cuban sandwich with garlicky mojo pork, ham, Swiss, pickles and mustard, made in about an hour with pork tenderloin instead of a slow roast.
29% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 28 min
- Resting
- 20 min
- Serves
- 4
- Calories
- 825
- Protein
- 64 g
- Per serving
- $4.74
Why this recipe works
A Cubano layers roast pork, ham, Swiss cheese, pickles and yellow mustard on Cuban bread and presses it hot. The pork is traditionally an all-day roast; a quick-marinated tenderloin brings the whole thing into a weeknight.
If you have leftover roast pork, slice it thin and skip straight to building the sandwiches.
- Pork tenderloin marinated in citrus, garlic and cumin brings the flavor of slow-roasted mojo pork in a fraction of the time.
- Resting the pork before slicing it thin keeps it juicy and lets it layer evenly with the ham.
- Pressing the sandwich under a heavy pan flattens the bread into a crackly crust and melts the Swiss into everything.
Ingredients
For the mojo pork
For the sandwiches
You will need
- Large oven-safe skillet
- Second heavy skillet or a foil-wrapped brick for pressing
- Instant-read thermometer
- Serrated knife
Method
Tap a step number to mark it done.
Marinate the pork
Whisk the orange juice, lime juice, garlic, olive oil, cumin, oregano and salt in a bowl. Add the pork, turn to coat and leave for 15 minutes while the oven heats to 425°F.
Sear and roast
Lift the pork out of the marinade (keep it) and pat dry. Brown it on all sides in an oven-safe skillet over medium-high, about 5 minutes. Pour in the marinade and roast until the center reads 145°F, 12 to 16 minutes.
Rest and slice
Rest the pork on a board for 5 minutes, then slice it as thinly as you can and spoon the pan juices over it.
Build
Cut the bread into 4 sandwich lengths and split each one. Spread mustard over both cut sides, then layer pork, ham, Swiss and pickles. Close and brush the outsides with the soft butter.
Press
Wipe out the skillet and set it over medium heat. Cook the sandwiches with a heavy pan or foil-wrapped brick on top, pressing down, until the bread is crisp and the cheese has melted, 3 to 4 minutes per side. Cut on the diagonal.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Pork tenderloin is safe and juicy at 145°F after a short rest; it will be faintly pink in the center.
- A panini press works as well: cook until the bread is crisp and the cheese melts, about 5 minutes.
- Choose soft Cuban, French or Italian loaves. Very crusty baguettes turn hard and sharp when pressed.
Nutrition per serving
825 calories
$4.74 estimated cost per serving
Where the calories come from
| Protein | 31% of calories | 64 g |
|---|---|---|
| Carbs | 32% of calories | 66 g |
| Fat | 37% of calories | 34 g |
| Fiber | 4 g | |
| Sodium | 2100 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What are the ingredients in a Cuban sandwich?
Roast pork, sliced ham, Swiss cheese, dill pickles and yellow mustard on Cuban bread, pressed until crisp. The Tampa version also adds Genoa salami.
What is the difference between a Cubano and a Cuban sandwich?
There is none. Cubano is simply the Spanish name for the same pressed pork, ham and Swiss sandwich.
What bread can I use instead of Cuban bread?
Soft French or Italian loaves, or hoagie rolls. They press flat and crisp without turning tough.
