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Irresistible Cuban Sandwich Recipe with Mojo Pork

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A flavorful Cuban sandwich featuring juicy mojo pork marinated in a vibrant citrus-garlic sauce, layered with Swiss cheese, ham, pickles, and mustard, pressed to crispy perfection.

Ingredients

Scale
  • 2 pounds pork shoulder or pork butt, trimmed and sliced
  • 4 cloves garlic, minced
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Cuban bread or soft baguette
  • 8 slices Swiss cheese
  • 1/2 pound sliced deli ham
  • Dill pickles, thinly sliced
  • Yellow mustard

Instructions

  1. Prepare the Mojo Marinade and Pork: In a large mixing bowl, combine minced garlic, orange juice (120 ml), lime juice (60 ml), olive oil (60 ml), ground cumin, dried oregano, salt (about 1 teaspoon), and pepper (around 1/2 teaspoon). Whisk together until well blended. Add the sliced pork shoulder (about 900 g), tossing to coat each piece thoroughly. Cover and refrigerate for at least 8 hours or overnight.
  2. Cook the Mojo Pork: Heat a large skillet or grill pan over medium-high heat. Add the marinated pork slices, cooking in batches if needed to avoid overcrowding. Cook pork slices until browned and cooked through, about 3-4 minutes per side. Remove pork from heat and let rest briefly.
  3. Prepare the Sandwich: Slice the Cuban bread horizontally into 4 equal pieces (about 6 inches or 15 cm each). Spread a thin layer of yellow mustard on the bottom half of each piece. Layer with sliced ham (about 2 ounces or 60 g per sandwich), cooked mojo pork, Swiss cheese (2 slices per sandwich), and dill pickle slices. Place the top half of the bread on each sandwich.
  4. Press and Toast the Sandwich: Preheat your sandwich press or panini maker. Place the sandwiches inside and press firmly. Cook until the bread is golden and crispy, and the cheese has melted, around 5-7 minutes. If using a skillet, place sandwich in pan, press down with a foil-wrapped brick or heavy pan, and cook on medium-low heat. Flip carefully and repeat pressing for even toasting.
  5. Serve and Enjoy: Remove sandwiches from heat, slice in half diagonally, and serve immediately while warm and melty.

Notes

Marinate pork overnight for best flavor. Use fresh garlic and freshly squeezed citrus juices. Press sandwich carefully to avoid burning bread. If Cuban bread is unavailable, use soft French baguette. For gluten-free, use gluten-free bread and condiments. Leftovers can be refrigerated up to 2 days and reheated in sandwich press or oven.

Nutrition

Keywords: Cuban sandwich, mojo pork, sandwich recipe, Cuban bread, pressed sandwich, mojo marinade, pork shoulder, easy lunch, game day food

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