Cuban Sandwich

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I don’t know about you, but I personally find the sandwich very underrated.  Go, take your caviar, your duck foie gras, your poached lobster tail, and just drop me off at the deli.  (Well, maybe we could split the lobster tail.  You’re not going to finish it all, are you?  Better yet, I could probably make an awesome lobster roll with that…)
Crock Pot, Pork, Swiss, Ham, Pickle, Sandwich, Party, Easy
In all honesty, I think there isn’t a single food out there that couldn’t taste good in some sort of sandwich.  Maybe it has something to do with my carb obsession, or maybe it’s just the fact that a sandwich allows you to get so many more flavors and textures than most other dishes but still seems so, I don’t know, down-to-earth.
Food has personality.  At least good food does.

Crock Pot, Pork, Swiss, Cheese, Ham, Pickles, Easy, Summer
Not to mention, sandwiches are just easier:  easy to serve, easy to clean up, easy to pack, easy to love.  For this reason, I’m always making sandwiches when I’m having guests over.  I’ve made a ton of sandwiches that I keep forgetting to photograph and show you because I’m always too busy, you know, eating them being a good hostess.  

But don’t worry, that ends today!  I finally took pictures of one of my favorite sandwiches ever– the Cuban Sandwich.
Crock Pot, Pork, Ham, Cuban, Summer, Easy, Party, Meal, Pickles,
I made this sandwich twice this past week because I couldn’t get enough.  My friends, my boyfriend, and my brother’s friends also had seconds and thirds– because once you taste Cuban pulled pork, honey ham, melted swiss,  pickles, mustard, and buttery bread all together, you can’t help but want more.
Cut these up and serve them with Mojitos or Daiquiris (or both) and enjoy your own Havana Night this summer!

Slow Cooker Cuban Sandwich
This classic Cuban Sandwich features buttery Cuban bread, honey ham, Cuban pork (which is easily made in the slow cooker), Swiss cheese, pickles, and mustard. Talk about a crowd-pleaser!
Recipe type: Main
Cuisine: Cuban
For the Pork:
  • 1 lb boneless pork shoulder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 4 cloves garlic, smashed
  • ¼ teaspoon dried red chili flakes
  • 1 medium onion, sliced
  • 1 cup fresh orange juice
  • 1 lime, juiced
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • Kosher salt and ground black pepper, to taste
For the Sandwich:
  • 1 Cuban bread roll
  • 3 tablespoons mustard
  • 8 thick slices Swiss cheese
  • 10 sliced dill (or bread and butter) pickles
  • 8 thin slices honey ham
  • Kosher salt and ground black pepper, to taste
  • Butter, softened
  1. Add all of the Pork ingredients to a slow cooker and cook on low for 6 hours.
  2. When the pork is finished cooking, remove it from the slow cooker and shred into large chunks.
  3. Split the Cuban bread in half and spread mustard on both halves. Layer on the cheese, pickles, ham, a sprinkle of salt and pepper, pork, and then cheese again.
  4. Place the assembled sandwich on a sheet of aluminum foil and butter both sides of the sandwich, being careful not to let the sandwich fillings spill out.
  5. Wrap the sandwich up tightly in the aluminum foil, making sure that there are no holes or openings. Place the sandwich on a hot grill or panini press for a few minutes on each side. If you are cooking on the grill, make sure you weight the sandwich down a bit with a heavy pan, brick, or other flame-proof object.
  6. Unwrap the sandwich, slice, and serve!


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    • says

      Zach, I couldn’t find Cuban bread in my area, either. You might get lucky and find it at a bakery, especially if you happen to live somewhere with a large Cuban population, like in Florida. I substituted a nice loaf that was slightly crispy on the outside but soft on the inside. You can also try making your own using recipes like this one if you don’t have a dough mixer, don’t worry… it is a pain but you can mix by hand.

      • Eric says

        In regards to post about trying to find the right bread, I recently put a Cuban sandwich on my Lounge Menu, BIG seller!! I had trouble finding the right bread locally, even though we have wondering bakeries around here. So I started using a Hoagie roll and placed a heavy cast iron skillet on top and made a great crispy crust with gooey insides

        We all learn to make do with what we have, creating is the fun of it.

        Chef E

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