Dinner / Sandwiches, burgers & pizza
Cuban Sandwich with Quick Mojo Pork
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Press it flat in a hot skillet and listen for the crackle, because the whole next room is listening too. Under that buttery crust: citrus-garlic pork, ham, Swiss and pickles.
The short version
Marinate thin pork cutlets in orange, lime and garlic for 15 minutes, sear them, then stack on mustard-spread bread with ham, Swiss and pickles. Butter the outside and press in a skillet 3 to 4 minutes per side. About 45 minutes, start to finish.
What makes ours better
why ours wins the argument at dinner
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Quick mojo pork. Orange, lime, garlic and cumin give plain pork the flavor of a slow roast. Thin cutlets take 15 minutes to marinate and 4 minutes to cook.
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Swiss on both halves. Cheese on the top and bottom melts into both pieces of bread and glues the sandwich together, so the meat doesn't slide out when you cut it.
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Butter the outside, then press hard. Buttered crust browns evenly and turns shatter-crisp. A heavy skillet on top flattens the loaf and melts everything through.
What you need
the stars of the show
- Boneless pork loin or center-cut chops12 ounces
- Garlic3 cloves
- Ground cumin1 teaspoon
- Cuban bread or soft sub rolls4 piece
- Yellow mustard4 tablespoons
- Thinly sliced ham8 ounces
- Thinly sliced Swiss cheese8 ounces
- Dill pickle chips16 slices
Quick mojo pork
Sandwiches
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Marinate the pork
Slice the pork across the grain into thin cutlets about ¼ inch thick. If a piece is thicker, pound it between sheets of plastic wrap. Stir the orange juice, lime juice, garlic, cumin, oregano and salt together in a shallow dish, add the pork and turn to coat. Let it sit 15 minutes.
Don't marinate much longer than 30 minutes. The citrus starts to turn thin pork mushy.
About 15 min. Cook mode has a timer for this step.
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Sear the pork
Heat the olive oil in a large skillet over medium-high heat. Lift the cutlets out of the marinade, let the extra drip off, and sear 2 minutes per side until browned and cooked through to 145°F. Move to a plate and cut into strips or leave in cutlets.
Cook in two batches if they crowd the pan. Crowded pork steams instead of browning.
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Build the sandwiches
Spread mustard on the cut sides of every piece of bread. On each bottom half, layer a quarter of the Swiss, the ham, the pork and 4 pickle chips. Top with the rest of the Swiss, then close with the top half. Cheese should touch both pieces of bread.
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Butter the outside
Wipe out the skillet and set it over medium heat. Spread the softened butter on the top and bottom of each sandwich, about 2 teaspoons per sandwich.
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Press the first two
Set two sandwiches in the skillet. Press down with a second heavy skillet, a Dutch oven lid or a foil-wrapped brick. Cook 3 to 4 minutes, until the underside is deep golden and crisp.
About 4 min. Cook mode has a timer for this step.
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Flip and finish
Flip, press again, and cook another 3 to 4 minutes, until the cheese has melted and the crust crackles when you tap it. Move to a cutting board and repeat with the other two sandwiches.
About 4 min. Cook mode has a timer for this step.
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Slice and serve
Rest the sandwiches for 1 minute, then cut on the diagonal with a serrated knife, sawing gently so you don't squash them. Serve hot.
Good to know
things I learned the hard way, so you can skip that part
- No Cuban bread nearby. Use a soft, light French or Italian loaf or sub rolls. Skip anything with a tough, chewy crust, which fights the press.
- Short on time. Use 12 ounces of thinly sliced deli roast pork or leftover pork roast in place of the cutlets and skip the first two steps.
- Some versions add a few slices of salami. If you like it, add 2 ounces, thinly sliced, under the ham.
- Storage. Best eaten right away. Wrapped in foil in the fridge, 2 days; reheat at 350°F for 8 to 10 minutes, then press in a hot skillet for a minute to recrisp.
Questions, answered
asked and answered at the kitchen counter
What bread is best for a Cuban sandwich?
Cuban bread, a soft loaf with a thin crisp crust, is the traditional choice. A soft French or Italian loaf or sub rolls work well. Avoid chewy artisan loaves, which don't press flat.
Do I need a sandwich press?
No. A skillet and a second heavy pan, lid or foil-wrapped brick do the same job. Press firmly for the first minute, then just keep the weight on.
Can I use leftover roast pork?
Yes, and it's even easier. Slice it thin, warm it in a skillet for a minute, and build the sandwich as written.
What kind of cheese goes on a Cuban?
Swiss, in thin slices so it melts quickly. Put some on the bottom and some on the top so both halves of the bread are stuck to the filling.
Why is my Cuban sandwich soggy?
Too much wet filling or a pan that isn't hot enough. Pat the pickles dry, let extra marinade drip off the pork, and keep the heat at medium so the crust sets before the inside gets steamy.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
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Published October 29, 2026.