The Cuban sandwich, or the Cubano, is more than just a ham and cheese melt. It is a cultural icon, a masterclass in flavor balancing, and arguably one of the greatest contributions to the world of sandwiches. Originating in the cafes serving Cuban workers in Key West and Ybor City, Tampa, during the late 19th century, this pressed sandwich has become a staple of Florida cuisine and a favorite for food lovers globally.
While it may look simple, the magic of a truly authentic Cubano lies in the quality of the ingredients and the specific method of assembly and pressing. If you want to master how to make a Cuban sandwich that rivals the best street vendors in Miami, you need to understand the harmony between the citrus-marinated pork, the salty ham, the sharp Swiss cheese, and the tangy crunch of the pickles.
The Foundation: Essential Ingredients for an Authentic Cubano
To build the perfect sandwich, you cannot simply use any bread or any cut of meat. Every component serves a purpose in the final flavor profile.
The Bread: Cuban Bread is Non-Negotiable
The hallmark of a great Cuban sandwich is the bread. Traditional Cuban bread is a long, white loaf made with lard, which gives it a unique texture. It has a thin, papery crust that becomes incredibly crispy when pressed, and a soft, airy interior that compresses without becoming gummy. If you cannot find authentic Cuban bread at a local bakery, a long loaf of French or Italian bread is a suitable substitute, though you should look for something with a relatively soft crust rather than a very hard, artisanal baguette.
The Mojo Roasted Pork: The Heart of the Sandwich
The star of the show is the “Lechón Asado,” or slow-roasted pork marinated in mojo. Mojo is a traditional Cuban marinade made from sour orange juice, garlic, oregano, cumin, and olive oil. The pork shoulder is marinated for hours and then slow-roasted until it is tender enough to slice or shred. This provides the citrusy, garlicky punch that defines the sandwich. Using leftover roasted pork is traditional, but if you are making it from scratch, ensure it is well-seasoned and juicy.
The Supporting Cast: Ham, Cheese, and Pickles
Beyond the roasted pork, you need high-quality glazed ham. Usually, a mild, sweet ham works best to contrast the savory pork. For the cheese, Swiss is the standard choice because of its excellent melting properties and slightly nutty flavor. The pickles must be dill pickles, sliced into thin rounds or long planks. Their acidity is crucial for cutting through the richness of the meats and cheese.
The Condiments: Keep it Simple
In a traditional Cuban sandwich, there is only one condiment: yellow mustard. It provides a sharp, vinegar-based tang that ties all the heavy proteins together. While some regional variations—particularly in Tampa—might include salami or even mayonnaise, a classic Miami-style Cubano sticks strictly to yellow mustard.
Step-by-Step Instructions on How to Make a Cuban Sandwich
Now that you have gathered your high-quality ingredients, it is time to assemble and cook. Precision in layering is what ensures every bite has the perfect distribution of flavor.
- Preparing the Mojo Pork
If you are starting from scratch, marinate a pork shoulder in a mixture of 1 cup sour orange juice (or a mix of orange and lime), 6 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of cumin, and 1/2 cup of olive oil. Roast the pork at 325 degrees Fahrenheit until the internal temperature reaches 190 degrees Fahrenheit for easy slicing. Let it rest before cutting into thin pieces.
- Assembling the Layers
Start by cutting your loaf of bread into sections about 6 to 8 inches long. Slice each section horizontally. Spread a generous amount of yellow mustard on both the top and bottom pieces of the bread.
The order of layering matters for structural integrity and heat distribution. Start with a layer of Swiss cheese on the bottom half. Follow this with a generous pile of the mojo roasted pork. Next, add the ham slices. On top of the ham, place the dill pickles. Finish with another layer of Swiss cheese before placing the top half of the bread on. Having cheese on both the top and bottom helps “glue” the sandwich together as it melts.
- Buttering the Crust
One of the secrets to the golden-brown, shattering crust of a Cubano is butter. Generously brush the outside of the bread (both top and bottom) with melted butter. Some traditionalists use lard, but butter provides a rich flavor and beautiful color that is hard to beat in a home kitchen.
- The Pressing Process
The defining characteristic of this sandwich is that it is pressed. Ideally, you should use a plancha or a panini press. If you do not have one, you can use a heavy cast-iron skillet.
Place the sandwich on the heated surface (medium heat is best, around 350 degrees Fahrenheit). If using a skillet, place another heavy skillet or a foil-wrapped brick on top of the sandwich to compress it. You want to press the sandwich until it is about a third of its original thickness. Cook for about 3 to 4 minutes per side, or until the bread is golden brown and the cheese is completely melted and oozing from the sides.
Regional Variations: Tampa vs. Miami
While the core of the sandwich remains the same, there is a long-standing debate between Tampa and Miami regarding the “correct” way to make a Cuban sandwich.
In Tampa, which has a deep history of Italian and Spanish immigration alongside Cuban influence, it is common to find Genoa salami layered into the sandwich. This adds a salty, fermented funk that many locals swear by. In Miami, the sandwich is more minimalist, focusing strictly on the pork, ham, cheese, pickles, and mustard.
Regardless of which side of the fence you sit on, the technique of pressing the sandwich remains the universal standard.
Tips for Success and Common Mistakes
To ensure your Cubano turns out perfectly every time, keep these tips in mind:
- Avoid overstuffing the sandwich. While it is tempting to pile on the meat, a sandwich that is too thick will not heat through to the center before the bread burns. Aim for a balanced ratio.
- Slicing is key. Always slice your finished sandwich on a sharp diagonal. This not only makes for a beautiful presentation but also makes it easier to eat, allowing you to get a bit of every ingredient in that first corner bite.
- Control your heat. If your pan is too hot, the bread will char before the Swiss cheese has a chance to melt. Keep the heat at a steady medium and be patient. The goal is a slow toast that results in a deep gold color.
Why the Cuban Sandwich Remains a Classic
The reason why learning how to make a Cuban sandwich is so rewarding is the balance of flavors. It hits every part of the palate: the sweetness of the ham, the savory depth of the roasted pork, the creamy richness of the melted cheese, the sharp tang of the mustard, and the acidic crunch of the pickles. When all of this is encased in a crispy, buttered crust, it creates a textural experience that few other sandwiches can match.
Whether you are making this for a quick lunch or as the centerpiece of a gathering, the Cubano is a crowd-pleaser that carries the soul of Caribbean-American history in every bite.
FAQs
- What can I use if I cannot find sour oranges for the mojo?
If you cannot find sour (Seville) oranges, you can create a close substitute by mixing two parts orange juice with one part lime juice and one part lemon juice. This provides the necessary acidity and citrus fragrance required for the pork marinade.
- Is it okay to use a toaster oven instead of a press?
A toaster oven will heat the sandwich, but it will not achieve the signature texture of a Cubano. The compression is vital because it fuses the ingredients together and creates the specific “crunch” of the bread. If you don’t have a press, using two heavy pans on a stovetop is a much better alternative than a toaster oven.
- Can I make the mojo pork in a slow cooker?
Yes, you can absolutely make the pork in a slow cooker. While you won’t get the crispy exterior bits that come from oven-roasting, the meat will be incredibly tender and flavorful. Just ensure you shred or slice it thinly after it has cooled slightly.
- Why is there no lettuce or tomato in a Cuban sandwich?
A traditional Cuban sandwich is a pressed, hot sandwich. Ingredients like lettuce and tomato would wilt and become unappealingly soggy under the heat and pressure. The sandwich relies on the pickles and mustard for brightness and “crunch” instead of fresh vegetables.
- What is the best side dish to serve with a Cubano?
The most traditional pairings are plantain chips (mariquitas) or yuca fries. However, a simple side of black beans and rice or even standard potato chips works well. To keep it light, a simple avocado and red onion salad with a lime vinaigrette is also a fantastic accompaniment.