This Cuban Sandwich recipe is the real deal with layers of mojo-marinated pork, savory ham, melty Swiss cheese, and tangy pickles pressed into crispy, golden bread. Once you try a homemade Cubano, you'll never want to order one out again!
Meet My Favorite Cuban Sandwich
A good Cuban sandwich is one of those things I genuinely can't pass up on a menu. I love the layers of smoky pork, ham, Swiss cheese, dijon and pickles, on crusty bread–yum! Making it at home means you can pile it as high as you want, use the good cheese, and get that perfect crispy crust that's somehow even better than the restaurant version. We love to serve it with chips or homemade fries and fruit.
Don't miss my other favorite sandwiches, like Monte Cristo Sandwich, Meatball Sub, Patty Melt, Meatloaf Sandwich, Tuna Melt, or Pimento Cheese BLT!
How to make a Cuban Sandwich:
Make Pork: Season pork with salt and pepper on all sides then add the marinade ingredients. Massage meat in the marinade to coat and let it marinate for at least 1 hour or up to a day. Heat a grill, grill pan, or skillet over medium-high heat. Cook pork loin for 7-10 minutes on each side, rotating slowly, until internal temperature reaches 145°F. Remove pork to a plate and cover. Let it rest for about 10 minutes before slicing thinly for sandwiches.
Assemble Sandwiches: Cut your ciabatta roll in half. Lightly butter the outsides of both pieces of the roll then spread the mustard on each slice of bread on the inside. Layer a slice of cheese, pickles, ham, salt, pepper, pork, then cheese again. Place the top piece on top.
Cook: Place cuban sandwich on your cooking surface and press down with a cast iron or heavy pan on top and toast it into a panini-style sandwich.
Serve: Slice your cuban sandwich in half and serve with french fries, grilled sweet potatoes, ambrosia salad, broccoli apple salad, or a fresh fruit salad.
Cuban Sandwich (Cubano)
Equipment
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Grill Pan , or grill or panini press
Ingredients
For the Pork:
- 1 lb pork tenderloin *
- Kosher salt and freshly ground black pepper
- Juice and zest from ½ an orange
- Juice from 1 lime
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon Dried oregano
- ½ teaspoon smoked paprika , or regular
- ¼ teaspoon crushed red pepper flakes
For the Sandwich:
- 8 ciabatta rolls *
- 3 Tablespoons dijon mustard
- 8 slices Swiss cheese
- 1 cup pickles *, dill or bread and butter pickle slices
- 8 slices ham , deli smoked or honey mustard
Instructions
Marinate and Cook Pork:
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Season pork with salt and pepper on all sides. Add marinade ingredients to a ziplock bag or a bowl. Add pork and massage meat in marinade to coat. Marinate for at least 1 hour, or up to one day. Remove from fridge 30 minutes before cooking to allow to come to room temperature.1 lb pork tenderloin, Kosher salt and freshly ground black pepper, Juice and zest from ½ an orange, Juice from 1 lime, 3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon Dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon crushed red pepper flakes
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On a grill, in a grill pan or in a skillet over medium high heat, cook pork loin for 7-10 minutes on each side, rotating slowly, until internal temperature reaches 145 degrees F. Remove to a plate, cover and allow to rest for 10 minutes before slicing thinly for sandwiches.
Assemble Sandwiches:
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Slice ciabatta rolls or Cuban bread roll in half horizontally. Lightly butter the ousides of the bread. Spread mustard on each inside slice of bread. Layer a slice of cheese, pickles, ham, salt and pepper, pork, then cheese again. Sandwich with top piece of bread.8 ciabatta rolls, 3 Tablespoons dijon mustard, 8 slices Swiss cheese, 1 cup pickles, 8 slices ham
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Cook sandwich in a hot panini press or in a hot skillet, pressing them down with a cast iron or heavy pan on top to toast them into a panini-style sandwich.
Video
Notes
Nutrition
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I originally shared this recipe January 2021. Updated June 2023 and March 2026.
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