Ingredients
- 1 lb mojo-marinated roast pork, thinly sliced (or leftover pulled pork)
- 1/2 lb deli ham, thinly sliced
- 8 slices Swiss cheese
- 1/2 cup dill pickle chips
- 1/4 cup yellow mustard
- 4 Cuban rolls or soft hoagie rolls
- 3 tbsp softened butter
- Mojo: 1/3 cup orange juice + 3 tbsp lime juice + 4 garlic cloves + 1 tsp oregano (if making pork)
Instructions
- Marinate (if needed). If starting from raw pork: marinate a 1-lb pork tenderloin in the mojo 4 hours or overnight, then roast at 400°F for 20–25 minutes to 145°F. Rest and slice thin.
- Build. Split the rolls. Spread mustard on both cut sides. Layer: Swiss, pork, ham, pickles, more Swiss. The cheese on both sides glues it together.
- Butter and press. Butter the outsides. Press in a panini press, or in a skillet weighted with a heavy pan, 3–4 minutes per side until deep golden and the cheese melts.
- Slice and serve. Rest 2 minutes, slice diagonally, and serve hot while the cheese is molten.
💡 Cubano smarts
The press is non-negotiable — it’s what makes a Cubano a Cubano. No panini press? A cast-iron skillet with a second heavy pan (or a foil-wrapped brick) on top works perfectly. Leftover pulled pork or even rotisserie chicken make excellent shortcut fillings.
Common questions
What bread is best?
Cuban bread is traditional — soft inside, crisp crust. A soft French or hoagie roll is the best substitute.
Can I make it without a panini press?
Yes — press in a skillet with something heavy on top (another skillet, a brick wrapped in foil). Flip once.
What’s mojo?
A Cuban garlic-citrus marinade of orange juice, lime, garlic, and oregano. Bottled mojo criollo from the Latin aisle is a great shortcut.
Can I prep these ahead?
Assemble up to a day ahead, wrap tightly, and refrigerate. Press straight from the fridge, adding a minute or two.
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