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A delicious Easy Cuban Sandwich filled with Pressed Mojo Pork, Swiss cheese, and pickles.

Easy Cuban Sandwich — Pressed Mojo Pork

This Cuban sandwich features layers of juicy mojo pork, Swiss cheese, ham, and pickles, all pressed to perfection for a crunchy, melty, and flavorful bite.
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Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: Cuban
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Mojo Pork
  • 3 pounds Pork (shoulder or tenderloin) Shoulder is classic, tenderloin cooks faster.
  • 1/2 cup Orange juice Fresh is better if you have it.
  • 1/4 cup Lime juice Fresh is better if you have it.
  • 1/4 cup Olive oil
  • 5 cloves Garlic Minced.
  • 1 tablespoon Oregano
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
For Assembling the Sandwich
  • 4 pieces Cuban bread or soft hoagie rolls Cuban bread is preferred.
  • 8 ounces Swiss cheese
  • 8 ounces Thin sliced deli ham
  • 4 slices Dill pickles Sliced lengthwise.
  • 1 tablespoon Yellow mustard
  • 2 tablespoons Butter For spreading on the outside.

Method
 

Preparation
  1. In a bowl, stir together orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and black pepper.
  2. Put the pork in a bag or dish and pour the marinade over it. Cover and refrigerate for at least 4 hours, preferably overnight.
Cooking the Pork
  1. For the oven method, put the pork and marinade in a baking dish, cover with foil, and bake at 325°F until tender. This may take several hours for shoulder, less time for tenderloin.
  2. For the stovetop method, sear the pork in a skillet, add some marinade, cover, and cook gently until done.
  3. Let the pork rest, then slice it thinly.
Assembling the Sandwich
  1. Slice the bread and spread mustard on the inside.
  2. Layer in Swiss cheese, ham, mojo pork, pickles, and another layer of Swiss if desired.
  3. Butter the outside of the bread and heat a skillet over medium heat.
  4. Place the sandwich in the skillet and press down with a heavy pan. Cook for a few minutes on each side until golden brown and the cheese is melted.

Notes

Keep the heat medium to melt the cheese before the bread darkens. Make extra mojo pork for leftovers, or to use in different meals.