Cubano Sandwiches

I have always loved the idea of a cubano sandwich – roasted pork, ham, cheese, pickles, mustard.  I’ve never had one, never been to a restaurant that served one.  The one you see there in the picture is not exactly an authentic one.  It uses Dijon mustard, salami, provolone instead of swiss, and was pressed in a waffle maker, because I don’t have a panini press.  I may never get one – who needs one, when you can press sandwiches with such a cute design in a waffle maker?

But I digress.  This sandwich was tasty.  I’m not saying it was perfect.  Next time I would probably give a quick sear to the deli meats before placing them on the sandwich, to heighten the flavor and shorten melting time for the cheese.  I’d shred the pork so it’s easier to eat.  That being said, I’d make it again, and for seeming so complicated, it was actually quite easy – about half an hour, tops, if you use pre-roasted pork.

Cubano Sandwiches (4 servings)


  • juice of one orange
  • juice of one lime
  • 1 tsp. dried oregano (or 1 tbsp. fresh, chopped)
  • 3 cloves garlic, minced
  • 1 lb. pork shoulder roast, cooked
  • 8 slices ham, about 8 oz.
  • 8 slices provolone, about 8 oz.
  • 12-16 slices salami, about 8 oz.
  • mustard (I used dijon but I think yellow is traditional)
  • pickle slices (I used a mild garlic dill)
  • 4 French rolls, submarine style


  • Whisk together orange and lime juices, oregano, and garlic.  Season with salt and pepper.  Thinly slice or shred roasted pork and mix into this sauce.  Let sit 5-10 minutes, and drain, reserving sauce.
  • Split rolls and toast if desired.
  • Spread one or both halves of each roll with mustard.  Layer one-quarter of pork, two slices of ham, two slices of provolone, 3-4 slices salami, and as many pickles as desired on bottom half of the roll.  Top with the other half.
  • Brush if butter if desired.  Press in a panini press or waffle maker.

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