Miami Cuban Sandwich
A classic Miami-style Cuban sandwich featuring layers of mojo-marinated roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, pressed until crispy. While Tampa's version includes salami (a nod to Italian immigrants), the Miami version stays true to its Cuban roots without this addition. A staple of Little Havana, this sandwich represents the cultural fusion between Cuba and South Florida, where it has become an iconic street food and is often enjoyed with a cafecito (Cuban coffee).
Ingredients
- 1 loaf Cuban bread loaf (or French bread/baguette if unavailable)
- 1/4 cup yellow mustard
- 4 tbsp butter, softened, softened
- 1 pound mojo-marinated roast pork, thinly sliced
- 1/2 pound ham, thinly sliced
- 1/2 pound Swiss cheese, thinly sliced
- 2 medium dill pickles, thinly sliced lengthwise
- 8 garlic cloves, minced
- 1 tbsp oregano
- 1 tsp ground cumin
- 1 cup orange juice, fresh
- 1/2 cup lime juice, fresh
- 1/2 cup olive oil
- 1 tbsp salt
- 1 tsp black pepper
Instructions
-
1
Preheat a panini press, large skillet, or griddle to medium heat.
-
2
If you're working with a whole loaf of Cuban bread loaf (or French bread/baguette if unavailable), cut it into 4 equal sections for 4 sandwiches (adjust according to servings). Then slice each section horizontally, leaving one side attached to act as a hinge.
-
3
Spread 1/4 cup yellow mustard generously on the inside of both halves of the bread.
-
4
Layer the sandwich in this order from bottom to top: 1/2 pound thinly sliced ham, 1 pound thinly sliced mojo-marinated roast pork, 2 medium thinly sliced lengthwise dill pickles, and 1/2 pound thinly sliced Swiss cheese.
-
5
Close the sandwich and lightly brush the outside top and bottom with 4 tbsp softened butter, softened.
-
6
Place the sandwich in the preheated panini press and close the lid. If using a skillet or griddle, place the sandwich on the cooking surface and press down firmly with a heavy pan or a sandwich press. You want to compress the sandwich significantly.
-
7
Cook until the bread is crispy and golden brown and the cheese is melted, about 3-4 minutes in a panini press or 2-3 minutes per side in a skillet.
-
8
Remove from heat, slice diagonally across the middle, and serve immediately while hot and crispy.
-
9
For an authentic Miami experience, serve with plantain chips and a cafecito (Cuban coffee).