My Classic Cuban Sandwich combines pulled pork roast, deli ham, Swiss cheese, dill pickles, and mustard – all piled high on top of crusty bread of your choice. A great sandwich for hungry peeps!
I had the best Cuban sandwich in a local deli recently, and so this is just a re-creation of that. I don’t think I used the correct bread (although any crusty bread works) but everything else is pretty simple.
You will need:
- pulled pork
- deli ham
- swiss cheese
- dill pickles
The pulled pork in this sandwich is based on my Slow Baked Pulled Pork recipe on here. It was my third most popular recipe in 2017, and if you’ve ever looked at it, you’ll remember that you can MAKE IT WHILE YOU SLEEP.
Yup, while you sleep.
The pork shoulder is marinated with a rub, and baked in the oven at a super slow (210 degrees) temperature for 12 hours. The meat literally falls apart when you touch it.
I used my handy dandy go-to sandwich maker for my Classic Cuban Sandwiches –> this panini press. If you don’t have one, you could also just use a skillet and place another skillet on top for weight.
Don’t forget to pile that meat up high on the sandwiches. And for me, the more pickles the better!
Make these sandwiches next: Slow Cooker Beef Au Jus Sandwiches
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- 4 slices sourdough bread - or any crusty bread
- 4 Tablespoons butter
- 4 Tablespoons mustard
- 8 slices deli ham
- 4 slices swiss cheese
- 8 ounces pulled pork - see Slow Baked Pulled Pork recipe
- 2-3 large dill pickles - sliced thin
- 4-5 pound pork shoulder
- 2 Tablespoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
The day before: Make the dry rub by combining the sugar, salt, pepper, paprika, cayenne, and garlic powder. Mix ingredients and coat liberally over the pork shoulder.
Place pork shoulder in a roasting pan or dutch oven. Let it marinate in the refrigerator overnight, covered.
The next day when ready to bake: Preheat oven to 210 degrees.
Roast pork in the oven (covered) for 12 hours, or until very tender. Do not open the oven. After 12 hours, remove and let the roast sit for 20 minutes, or until it is cool enough to touch.
Remove skin and visible fat from roast. Remove the shoulder blade and discard. Shred meat with your fingers or do a rough chop with a knife.
Plug in your panini maker or heat a cast iron skillet.
Take bread and spread butter on one side of the bread only. On the other side of bread, spread mustard.
With butter side down (mustard side up), layer pulled pork, ham, cheese, and pickles. Place remaining bread on top, and place sandwiches on the panini grill.
Cook until bread gets nice grill marks, and the cheese melts. Serve immediately.
This recipe makes more pulled pork than the recipe calls for. The pork is great in any kind of sandwich or wrap, or just plain with barbecue sauce.