- Serves6
- Cook time2 hour 20 minute
- Prep time30 minute, + overnight resting
Give your ham and cheese sandwich the ultimate makeover with our superior Cuban sandwich recipe. This hearty meal will quickly become your new go-to.
Ingredients
- 6 Vietnamese rolls, halved horizontally
- 50g butter, softened
- 2 tbs American mustard
- 12 Swiss cheese slices, halved
- 6 slices leg ham
- 6 sweet spiced gherkins, thinly sliced lengthways
- 30g butter, softened, extra
- Extra gherkins, to serve
- Extra mustard, to serve
Cuban pork
- 1.6kg Coles Australian Pork Slow Cook Scotch Roast
- 1 brown onion, halved
- 1 orange, rind finely grated, juiced
- 1 lime, rind finely grated, juiced
- 1 bunch coriander root and stalks
- 1 tbs dried oregano
- 1 tbs ground cumin
- 4 garlic cloves, crushed
- 1 tbs olive oil
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
To make the Cuban pork, use a small sharp knife to make 4cm deep incisions all over the pork. Place the onion, orange and lime rind and juice, coriander root and stalks, oregano, cumin and garlic in a small food processor and process until a coarse puree forms. Place in a large glass or ceramic bowl. Add the pork and turn to coat, massaging marinade into incisions. Cover and place in the fridge overnight to develop the flavours.
Step 2
Preheat the oven to 160°C. Heat the oil in a flameproof roasting pan over high heat. Remove the pork from the marinade and add the pork to the pan. Cook, turning occasionally, for 10 mins or until brown all over. Remove from heat. Pour marinade over pork. Cover the pan or dish tightly with foil or a lid.
Step 3
Roast, basting the pork occasionally with pan juices, for 2 hours or until pork is tender. Transfer pork to a large plate and set aside for 30 mins to rest.
Step 4
Cut 12 medium slices from the pork. Reserve any remaining pork for another use such as a stir-fry, salads or sandwiches.
Step 5
Spread the cut-side of the rolls with the butter and mustard. Arrange half the cheese slices on the base of each roll. Top with the pork slices, ham, gherkins and the remaining cheese slices, top with bread roll lids.
Step 6
Preheat a large non-stick frying pan over medium heat. Working with three rolls at a time, spread the top and bottom with extra butter and place in the frying pan. Top with another smaller frying pan followed by a heavy weight such as a small saucepan. Cook for 3-4 mins each side or until the cheese melts and the bread is crisp. (Alternatively cook the rolls in a sandwich press if you have one.) Repeat with the remaining butter and rolls in another batch.
Step 7
Cut the rolls in half crossways. Serve with extra mustard and gherkins.
Recipe tip
COOK. STORE. SAVE.
Smart swap: While quality Swiss cheese – specifically Gruyere cheese – is part of the unique flavour profile provided in every bite of this Cuban sandwich recipe, you can substitute it with provolone, cheddar or any other type of semi-hard cheese.
Tips:
Cook the pork a day or two in advance and simply cut off slices when you want to make these sandwiches. Cook the sandwich a minute or two extra to the ensure pork is warmed through.
The ultimate hearty meal: what’s a Cubano sandwich?
The Cuban sandwich, or Cubano, is the ultimate sandwich, which is seeping with flavour and makes for the perfect lunchbox idea, party food or a satisfying weekend lunch dish.
This handheld masterpiece requires the right filling to deliver the perfect thickness and blend of flavours: Cuban bread, ham, roast pork, Swiss cheese and pickles. While this is the OG method, our Cubano sandwich recipe has some minor variations, like Vietnamese rolls and sweet-spiced gherkins, which will have your tastebuds begging for more. We guarantee you’ll have this meal in rotation in no time at all.
If you’re after a little something extra, there are two different beloved variations of the original sandwich: Miami and Tampa. Both are structured the same as the Cubano, however, the Tampa features a salty layer of Genoa salami, while the Miami does not. This addition, many believe, makes for a superior version of everyone's favourite sandwich.
Is a Cuban sandwich Cuban?
Surprisingly, the origin of this sandwich continues to be disputed to this day but most historians have come to agree that the most basic form of the Cubano – the iconic ham and cheese sandwich – was created in Cuba. By the late 1800s, Cuban immigrants in Florida were looking for an easy lunch they could take to work, with this sandwich being an easy wrap-and-go dish they could enjoy hot or cold. By the early 1900s, the Cuban sandwich we now know and love had become a staple in homes and cafes – and further became a signature food across Florida.
Is there a correct order for assembling Cuban sandwiches?
The first step is to prepare all your Cubano sandwich ingredients. While some people may switch the layering of ingredients, experts have agreed there is a specific order to assembling this Cubano recipe.
First, cut your bread in half lengthwise and slather your bread with mustard, then load it with layers of Swiss cheese, pickles, pork, ham and then more cheese. Butter the bread and press in a sandwich press to create a crispy exterior oozing with cheesy goodness.
FAQs
Cuban sandwich
- Serves6
- Cook time2 hour 20 minute
- Prep time30 minute, + overnight resting
Ingredients
- 6 Vietnamese rolls, halved horizontally
- 50g butter, softened
- 2 tbs American mustard
- 12 Swiss cheese slices, halved
- 6 slices leg ham
- 6 sweet spiced gherkins, thinly sliced lengthways
- 30g butter, softened, extra
- Extra gherkins, to serve
- Extra mustard, to serve
Cuban pork
- 1.6kg Coles Australian Pork Slow Cook Scotch Roast
- 1 brown onion, halved
- 1 orange, rind finely grated, juiced
- 1 lime, rind finely grated, juiced
- 1 bunch coriander root and stalks
- 1 tbs dried oregano
- 1 tbs ground cumin
- 4 garlic cloves, crushed
- 1 tbs olive oil
Method
Step 1
To make the Cuban pork, use a small sharp knife to make 4cm deep incisions all over the pork. Place the onion, orange and lime rind and juice, coriander root and stalks, oregano, cumin and garlic in a small food processor and process until a coarse puree forms. Place in a large glass or ceramic bowl. Add the pork and turn to coat, massaging marinade into incisions. Cover and place in the fridge overnight to develop the flavours.
Step 2
Preheat the oven to 160°C. Heat the oil in a flameproof roasting pan over high heat. Remove the pork from the marinade and add the pork to the pan. Cook, turning occasionally, for 10 mins or until brown all over. Remove from heat. Pour marinade over pork. Cover the pan or dish tightly with foil or a lid.
Step 3
Roast, basting the pork occasionally with pan juices, for 2 hours or until pork is tender. Transfer pork to a large plate and set aside for 30 mins to rest.
Step 4
Cut 12 medium slices from the pork. Reserve any remaining pork for another use such as a stir-fry, salads or sandwiches.
Step 5
Spread the cut-side of the rolls with the butter and mustard. Arrange half the cheese slices on the base of each roll. Top with the pork slices, ham, gherkins and the remaining cheese slices, top with bread roll lids.
Step 6
Preheat a large non-stick frying pan over medium heat. Working with three rolls at a time, spread the top and bottom with extra butter and place in the frying pan. Top with another smaller frying pan followed by a heavy weight such as a small saucepan. Cook for 3-4 mins each side or until the cheese melts and the bread is crisp. (Alternatively cook the rolls in a sandwich press if you have one.) Repeat with the remaining butter and rolls in another batch.
Step 7
Cut the rolls in half crossways. Serve with extra mustard and gherkins.