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Cuban Sandwich (Cubano)

BS' in the Kitchen
Course Sandwich
Cuisine Cuba
Servings 1 -8


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  • Roast Pork Lechon Asado
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  • 15 cloves garlic minced
  • 2 tsp salt
  • 2 cups orange juice
  • 1 cup lemon juice
  • 1 cup lime juice
  • 1 cup onion chopped
  • 1 tsp oregano
  • 1 cup olive oil
  • 2 pound boneless pork shoulder
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  • Sandwich
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  • 3-4 slices ham per sandwich
  • 2-3 slices swiss cheese per sandwich
  • 2-3 pickles sliced per sandwich
  • 2 tbsp yellow mustard
  • Shredded or cubed roast pork & crackling
  • Cuban bread
  • Butter


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  • Roast Pork
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  • If your pork comes with the skin on, remove the skin, and rub it generously with salt, wrap in paper towel, and place on a plate in the fridge.
  • Mix ingredients together in a large resealable bag. Add pork and let marinate overnight.
  • Preheat oven to 325F, place pork, along with some marinade in a roasting dish. Cook until the pork reaches 155F, about 30 minutes per pound of pork.
  • About 30 minutes before the pork is finished, remove the pork skin from the fridge, allowing it to come to room temperature.
  • Once pork has finished roasting, raise oven temperature to 500F, and place pork skin on a roasting dish, lightly covered with tinfoil (to prevent splatter), and roast until skin turns into crackling (gets puffy, crisp and golden brown).
  • Roughly chop up crackling and add to pork when placing on sandwich.
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  • Sandwich
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  • Slice bread in half, spread about a tablespoon of mustard on the inside of each side of bread.
  • Place enough ham to cover the bottom slice, followed by the roast pork and crackling, then your pickles, followed by swiss cheese, and your top slice of bread.
  • Get a pan on medium heat.
  • Spread butter on the outside your sandwich.
  • Grill the sandwich in your pan until golden brown on each side and cheese has melted. Using a flat surface, like the bottom of a baking dish, press down on the sandwich as it grills.
  • Slice and enjoy!