The Cubano sandwich, or the Cuban mix, is more than just a ham and cheese toastie. It is a cultural icon, a historical artifact of the cigar industry in Florida, and arguably the greatest pressed sandwich ever conceived. To master how to make a cubano sandwich, one must understand the delicate balance of salty, fatty, acidic, and crunchy components that work in perfect harmony.
The sandwich’s roots are deeply planted in the late 19th and early 20th centuries, migrating with Cuban workers between Havana and the Florida keys, eventually finding its definitive home in Tampa’s Ybor City and Miami. While there is a friendly rivalry between these cities—Tampa adds salami, while Miami keeps it strictly pork-based—the fundamentals remain the same. This article will walk you through every layer of this masterpiece, from the citrus-marinated pork to the final, buttery press.
The Essential Components of an Authentic Cubano
Before you reach for the mustard, you need to gather the right players. A Cubano is only as good as its weakest ingredient. Because the ingredient list is relatively short, quality and preparation are paramount.
The Bread: Cuban Pan
Authentic Cuban bread is unique. It is a white bread loaf made with lard, which gives it a thin, shatteringly crisp crust and a soft, airy interior. Unlike a French baguette, which has a chewy crumb and a hard crust, Cuban bread is meant to compress. If you cannot find authentic Cuban bread at a local bakery, a soft Italian loaf or a long hoagie roll is a decent substitute, but avoid anything too “artisanal” or crusty, as it will become too hard to bite once pressed.
The Roasted Pork: Mojo Criollo
The soul of the sandwich is the Lechon Asado (roasted pork). This isn’t just any roast pork; it must be marinated in Mojo. Mojo is a vibrant sauce made from sour orange juice, garlic, oregano, cumin, and plenty of olive oil. The pork shoulder (or butt) is slow-roasted until it is tender enough to slice but not so soft that it falls apart like pulled pork.
The Ham and Cheese
The ham should be a high-quality, mild boiled ham or a honey-glazed ham. It provides a sweet, salty contrast to the citrusy roasted pork. For the cheese, Swiss is non-negotiable. Its nutty flavor and excellent melting properties act as the “glue” that holds the layers together.
The Pickles and Mustard
The acidity in a Cubano comes from two places: yellow mustard and dill pickles. Traditionally, only plain yellow mustard is used—save the Dijon or spicy brown mustard for another day. The pickles must be dill chips, sliced thin enough to provide a crunch in every bite without overwhelming the meat.
Preparing the Mojo Marinated Pork
To truly understand how to make a cubano sandwich, you have to start a day in advance with the pork. This is the step that separates the amateurs from the masters.
Creating the Marinade
In a blender or mortar and pestle, combine 10 cloves of smashed garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 tablespoon of dried oregano, and 1 tablespoon of ground cumin. Add 1 cup of sour orange juice. If you can’t find sour oranges, use a 2:1 ratio of regular orange juice to lime juice. Whisk in a half-cup of olive oil and a handful of chopped fresh mint and cilantro.
The Roasting Process
Take a 4 to 5-pound pork shoulder and score the fat cap. Place it in a large zip-top bag with the marinade and let it sit in the refrigerator for at least 6 hours, though overnight is better. When you are ready to cook, preheat your oven to 325°F. Place the pork in a roasting pan, pour the marinade over it, and cover it tightly with foil. Roast for about 3 to 4 hours, or until the internal temperature reaches 185°F. Remove the foil for the last 30 minutes to let the exterior brown. Once finished, let the meat rest for at least 30 minutes before slicing it into thin rounds.
Step-by-Step Assembly Instructions
Once your pork is roasted and cooled, and your ingredients are prepped, it is time for assembly. The order of the layers matters for both structural integrity and flavor distribution.
Slicing the Bread
Cut a long loaf of Cuban bread into 8-inch sections. Slice each section horizontally. Traditionally, the bread isn’t toasted before assembly; the cooking happens entirely in the press.
Layering the Flavors
- Spread a generous layer of yellow mustard on both the top and bottom halves of the bread.
- Place a layer of Swiss cheese on the bottom half. Placing cheese on the bottom and top protects the bread from getting soggy from the meat juices.
- Add a thick layer of the sliced Mojo pork.
- Layer the ham over the pork. You want about a 1:1 ratio of pork to ham.
- Add the dill pickle slices on top of the ham.
- Finish with another layer of Swiss cheese.
- Close the sandwich with the top half of the bread.
The Art of the Press
A Cubano is not a Cubano until it has been pressed. The goal is to compress the sandwich to about a third of its original height, melting the cheese and fusing the ingredients while creating a buttery, toasted exterior.
Using a Plancha or Panini Press
The traditional tool is a plancha—a flat, weighted griddle. If you have a panini press, set it to medium-high heat. Generously brush the outside of the bread with softened butter. Place the sandwich in the press and close it firmly. If your press has a height adjustment, ignore it; you want the weight to flatten the sandwich.
The Cast Iron Skillet Method
If you don’t own a press, you can use a heavy cast iron skillet. Heat the skillet over medium heat with a bit of butter. Place the sandwich in the pan and place another heavy skillet on top of it. To add more weight, you can put a brick (wrapped in foil) or a heavy can inside the top skillet. Grill for about 3 to 4 minutes per side, or until the bread is golden brown and the cheese is oozing out the sides.
Serving and Accompaniments
Once the sandwich is pressed, remove it from the heat and let it sit for sixty seconds. This allows the cheese to set slightly so the sandwich doesn’t slide apart when you cut it. Always cut a Cubano on a sharp diagonal.
For the most authentic experience, serve the sandwich with a side of plantain chips (mariquitas) or yuca fries with a side of garlic mojo dipping sauce. A cold Materva (yerba mate soda) or a café con leche makes for the perfect beverage pairing.
Variations and Modern Twists
While the classic recipe is a masterpiece, there is room for regional variations. In Tampa, as mentioned, you will find Genoa salami layered in with the ham and pork. This reflects the city’s Italian heritage and adds a fermented, salty depth to the sandwich. Some modern chefs also experiment with adding pickled onions or using a spicy mojo, though purists might argue these additions move the sandwich away from its “authentic” status.
The key to a successful variation is maintaining the “crunch-to-soft” ratio. As long as you have the buttery, pressed exterior and the melted cheese, the sandwich will likely be delicious.
FAQs
What is the best substitute for Cuban bread?
The best substitute is a soft Italian loaf or a French “pan bread” that isn’t too crusty. You want something with a uniform crumb that can be compressed without shattering or becoming too chewy. Avoid sourdough or rustic baguettes.
Can I make a Cubano with leftover pulled pork?
While traditional Cubanos use sliced roasted pork shoulder, you can use pulled pork in a pinch. However, the texture will be different. To get closer to the original, ensure the pulled pork is well-seasoned with lime, orange, and garlic, and try to press it firmly so it doesn’t fall out of the sandwich.
Do I really need to use yellow mustard?
In the world of the Cubano, yellow mustard is king. Its sharp, simple acidity cuts through the richness of the pork and lard-based bread perfectly. While you can use other mustards, they often change the flavor profile enough that it no longer tastes like a classic Cubano.
How do I store and reheat a Cubano sandwich?
A Cubano is best eaten fresh from the press. If you have leftovers, wrap them tightly in foil and store them in the refrigerator. To reheat, avoid the microwave, as it will make the bread rubbery. Instead, reheat it in a pan over medium-low heat with a weight on top until the cheese is melted again.
Why is it called a Cubano if it was perfected in Florida?
The sandwich was brought to Florida by Cuban immigrants who worked in the cigar factories of Key West and Tampa. It was a common “mixto” (mixed) lunch for workers. Over time, the recipe became standardized in the Cuban-American communities of Florida, eventually earning the name “Cuban Sandwich” or “Cubano” to honor its origins.