Best 11 Toasted Cuban Sandwich Recipes

CHEF JOHN'S CUBAN SANDWICH

Steps:

• Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
• Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
• Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
• Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

EASY CUBAN SANDWICH

Steps:

• Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
• Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
• Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
• Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
• Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
• Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
• Slice the sandwiches in half before servings.

TOASTED CUBAN SANDWICH

Steps:

• Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
• Preheat oven to 500 degrees F (260 degrees C).
• Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
• Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
• Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

GRILLED CUBANO SANDWICH

Steps:

• Cut the pork tenderloin in half crosswise with a sharp knife, creating two 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through. Open the pieces like a book. Lay them cut-side down on a piece of plastic wrap, cover with another piece and use a meat mallet to lightly pound the pork to about 1/2 inch thick.
• Add the pork, 1/4 cup of the yellow mustard, olive oil, pickle brine and garlic to a quart- or gallon-size resealable bag. Close the bag, and rub the marinade into the pork. Let sit at room temperature for 30 minutes.
• Meanwhile, prepare a grill or large grill pan for medium-high heat.
• Once the pork has marinated for 30 minutes, transfer it to a plate, shaking off any excess marinade. Lightly oil the grill grates with vegetable oil. Sprinkle both sides of the pork liberally with salt and pepper, and grill until charred on both sides, 4 to 5 minutes per side for medium doneness. Transfer the pork a cutting board, and let it rest for 5 minutes. Reduce the grill heat to medium. Slice the pork across the grain into 1/8-inch-thick slices, and season lightly with salt and pepper.
• Brush the outside of the Cuban loaf with the butter, and lay the loaf halves cut-side up on a very long piece of aluminum foil. Mix the remaining tablespoon yellow mustard with the mayonnaise, and slather the mixture onto both pieces of bread. Layer the ham, pickles, pork and Swiss cheese on one half of the bread. Top with the other half, and wrap the sandwich up in the foil.
• Put the sandwich on the grill, place a large baking sheet on top and weigh it down with a large cast-iron pan or 2 large cans of food. Grill for 5 minutes, remove the baking sheet and weight, flip the sandwich, weigh it down again and grill until the Swiss cheese has melted, about 5 minutes more.
• Unwrap the sandwich, cut into 4 pieces and serve immediately.

THE ULTIMATE CUBAN SANDWICH

Steps:

• Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
• Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
• Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
• To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
• To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

AWARD-WINNING CUBAN SANDWICH BY EL COCHINITO RECIPE BY TASTY

Steps:

• Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.
• Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.
• Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.
• Preheat the oven to 250˚F (120˚C).
• Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.
• Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.
• Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.
• Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.
• Enjoy!

GRILLED CUBAN SANDWICH (SANDWICH CUBANO)

Steps:

• Assemble the sandwich
• Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
• Wrap the sandwich in foil
• Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
• Press and grill the sandwich
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
• Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
• Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
• Slice and serve
• Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

CUBAN ROASTED PORK SANDWICHES

Steps:

• Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

SUPER GRILLED "CUBAN" MIDNIGHT SANDWICH

Steps:

• In a small bowl, mix together mayonnaise and Italian dressing.
• Spread mixture on hoagie rolls.
• Spread each roll with mustard.
• On each roll, arrange layers of turkey, ham, and cheese.
• Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
• Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook 2 more minutes, more or less!

GRILLED CUBAN SANDWICH

Steps:

• Assemble the sandwich.
• Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
• Wrap the sandwich in foil.
• Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
• Press and grill the sandwich.
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
• Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
• Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
• Slice and serve.
• Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.
• NOTES:.
• The loaf sandwich can be prepared and wrapped in foil a few hours in advance. Press and grill right before serving.
• Instead of plan mustard I like to mix mustard, mayonnaise and some cayenne pepper together to give it a little more flavor.

CUBAN BREAKFAST SANDWICHES

Steps:

• Split bread in half lengthwise; cut into four pieces. Fry eggs in a large non-stick skillet coated with cooking spray until yolks are set. Layer bread bottoms with salami, ham, egg and cheese; replace tops., Cook on a panini maker or indoor grill for 2 minutes or until bread is browned and cheese is melted.