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Weekend lunch, hearty dinner

The Cuban Sandwich, as Inspired by "Chef"

30 min prep280 min cookCuban-AmericanThis recipe yields 4 large, satisfying sandwiches.

The film "Chef" brought the simple yet profound pleasure of a perfectly crafted Cuban sandwich to the big screen, inspiring many to seek out this iconic handheld meal. With layers of slow-roasted pork, savory ham, tangy pickles, and melted Swiss cheese, all pressed between buttered, crisp bread, it's a testament to how humble ingredients can create something truly extraordinary. This recipe brings that magic into your kitchen, perfect for a weekend lunch or a hearty weeknight dinner.

SandwichPorkLunchDinnerComfort FoodMovie Food

Ingredients

Servings
4
  • 1 kilogramBoneless Pork Shoulder, approx. 2.2 lbs
  • 6 clovesGarlic, minced
  • 1½ teaspoonsDried Oregano
  • 1½ teaspoonsGround Cumin
  • 1 teaspoonKosher Salt, plus more for seasoning pork
  • ½ teaspoonBlack Pepper, freshly ground, plus more for seasoning pork
  • ½ cupSour Orange Juice, or 1/4 cup lime juice + 1/4 cup orange juice
  • 2 loavesCuban Bread, about 10-12 inches long each, cut in half horizontally; or a sturdy baguette
  • 250 gramsSmoked Ham, thinly sliced
  • 200 gramsSwiss Cheese, thinly sliced
  • 12 spearsDill Pickle Spears, sliced lengthwise into thin planks
  • ¼ cupYellow Mustard
  • 4 tablespoonsUnsalted Butter, softened
ContainsMilkWheat

Milk: Swiss Cheese, Unsalted Butter · Wheat: Cuban Bread

Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.

Equipment

Roasting panLarge mixing bowlSharp knifeCutting boardMeasuring cups and spoonsPanini press or large cast iron skilletSpatulaHeavy pan (if not using panini press)
Nutrition Facts
Serving size: 1 large sandwich
Calories1180
% Daily Value*
Total Fat 63g80%
Saturated Fat 15g76%
Trans Fat 0g
Cholesterol 200mg68%
Sodium 2120mg92%
Total Carbohydrate 97g35%
Dietary Fiber 6g21%
Total Sugars 7g
Includes 0g Added Sugars 0g0%
Protein 79g158%
Vitamin D 0.2mcg1%
Calcium 254mg20%
Iron 8.4mg47%
Potassium 1260mg27%
Contains: Milk, Wheat
*Percent Daily Values are based on a 2,000 calorie diet. Your values may be higher or lower depending on your needs.Some values are estimated where an ingredient had no FoodData Central match, and may be understated.
Label Claims (NLEA)

Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.

No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.

Method

  1. 1

    Prepare the Roasted Pork: Pat the pork shoulder dry. In a large bowl, combine minced garlic, dried oregano, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the sour orange juice and mix to form a paste. Rub the paste all over the pork shoulder, ensuring it's evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight.

  2. 2

    Roast the Pork: Preheat your oven to 150°C (300°F). Place the marinated pork shoulder in a roasting pan. Roast for 3 to 4 hours, or until the pork is fork-tender and pulls apart easily. The internal temperature should reach 88-90°C (190-195°F). Remove from oven, let rest for 15 minutes, then shred the pork using two forks. Set aside.

  3. 3

    Assemble the Sandwiches: Slice each loaf of Cuban bread in half horizontally. Spread a generous layer of yellow mustard on the cut side of the top half of each bread portion.

  4. 4

    Layer the Ingredients: On the bottom half of each bread portion, layer with a portion of the shredded roasted pork (approximately 120-130g per sandwich), followed by a layer of sliced ham, then a layer of Swiss cheese, and finally the dill pickle planks.

  5. 5

    Butter and Press: Lightly butter the outside of both the top and bottom halves of the bread. Place one sandwich into a preheated panini press or a large cast-iron skillet over medium heat. If using a skillet, place a heavy pan or brick wrapped in foil on top of the sandwich to press it down.

  6. 6

    Grill the Sandwich: Cook for 5 to 7 minutes per side (or until golden brown and the cheese is melted), pressing firmly. The bread should be crisp and golden, and the fillings heated through. If using a panini press, cook for 7-10 minutes until deeply golden and pressed thin.

  7. 7

    Serve: Remove the sandwich from the press or skillet, slice diagonally, and serve immediately.

Chef's notes

  • Make-Ahead Pork: The roasted pork shoulder can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before assembling the sandwiches.
  • Bread Choice: While traditional Cuban bread is ideal, a sturdy baguette or a crusty Italian loaf can be a good substitute if Cuban bread is unavailable.
  • The Press is Key: Achieving that perfectly crisp, flattened sandwich is crucial. If you don't have a panini press, a heavy cast-iron skillet with another heavy pan or foil-wrapped bricks on top works wonderfully.
  • Serving Suggestion: This sandwich is substantial on its own, but it pairs well with a simple side salad or a handful of plantain chips.

Personalized nutrition

Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.

Meal
The Cuban Sandwich, as Inspired by "Chef"