Cuban Sandwich

Cuban Sandwich

Recipe by JancCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • Slow-roasted pork

  • 2 tablespoons kosher salt, plus 2 teaspoons (divided)

  • 2 tablespoons granulated sugar

  • 1 tablespoon ground mustard

  • 1 3-1/2 pound piece boneless pork shoulder

  • ¼ cup coarse Dijon mustard

  • ¼ cup smooth Dijon mustard

  • 1 teaspoon ground mace

  • 2 tablespoons ground black pepper

  • 1 tablespoon smoked Spanish paprika

  • For the sandwiches

  • 4 hoagie rolls

  • Brown mustard

  • Mayonnaise

  • 8 slices domestic ham, thinly sliced

  • 8 slices Swiss cheese

  • 24 dill pickle chips, more if you want!

  • 2 tablespoons unsalted butter


  • To make the pork, combine 2 tablespoons of the salt in a small dish with the sugar and dry mustard. Rub all over the outside of the pork and refrigerate overnight.
  • The next day, rinse the pork and pat dry.
  • Preheat oven to 325F. In a bowl, combine the 2 teaspoons of salt with the coarse and smooth mustards, mace, black pepper and paprika. Rub the mixture all over the pork and place pork in a Dutch oven. Cover and roast for 2 hours or until internal temperature reached 175F. Turn oven off and leave pork in the oven covered for an hour.
  • Remove pork from the oven and shred, discarding any large pieces of fat.
  • To make the sandwiches, heat a griddle or panini press over medium heat.
  • Slice the rolls down the middle. Spread a thin layer of mayonnaise on one side. Top with 2 slices of ham, then some of the pork, 6 pickles, 2 slices of Swiss cheese and a little mustard. Put the top of the roll on the sandwich and rub a little butter all over the outside of the sandwich.
  • Grill until toasted and heated through, pressing the sandwich together.
  • Serve immediately (preferably with more pickles!)
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