¡Sí Chef!
When I first saw the movie Chef, I knew immediately that I needed to make Cubano Sandwiches. It only took me 11 years! The ingredients might seem pedestrian at first — a ham and cheese sandwich, if you will. But it’s really so much more than that.
The Mojo Pork adds a burst of flavor and texture that ordinary ham could only dream of. And the bright briny pickle is something you won’t find in a deli ham and cheese sandwich. And the Cuban rolls? They are distinctive, and an important ingredient for the sandwich. Griddling adds a nice crunch — nobody wants a soggy Cubano!
Cuban rolls aren’t available everywhere. I’m lucky that our local bakery, Barrio Bread, makes them every day. If you don’t have a bakery that makes them, finding an alternative is a bit tricky. I’ve tried this with grocery store hoagie rolls and bolillo rolls, but they are very flimsy and the bottom gets mushy and unappealing. My homemade French Baguettes work beautifully. Regardless of the type you use, make sure it is a good quality bread/roll.
My recipe for the mojo pork follows. For the deli ham and cheese, I used Black Forest and a good-quality imported Swiss cheese. The mustard, according to the pros, should always be yellow mustard. I prefer thicker kosher dill slices but thinner ones work well, too (just use more to taste!). Be sure you really slather the outsides with ample butter — that’s what gives you a good, crispy crust. Next time you find yourself in southern Florida, grab a Cubano sandwich — it’s where they were invented.
¡Buen provecho! David
Cubano Sandwiches
To print this recipe, please click the small printer icon below.
Ingredients
- For the Mojo Pork
- 3 1/2 pounds boneless pork shoulder
- juice of 2 oranges
- juice of 2 limes
- 1 small, yellow onion, peeled and thinly sliced
- 3 shallots, peeled and minced
- 1 1/2 tablespoons dried Mexican oregano
- 2 teaspoons teaspoons ground cumin
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt (I use Morton’s)
- • • • • • • • • • • • • • • • • • • • • • • • • • • •
- For the Sandwiches
- 6 Cuban rolls
- softened butter
- yellow mustard
- slices of mojo pork
- 12 slices of deli ham
- 12 slices of Swiss cheese
- 12 long slices of kosher dill pickles
Instructions
- Make the Mojo pork starting two days before you want to serve the sandwiches.
- Poke the pork shoulder all over with a sharp knife (9 to 10 times per side).
- Juice the oranges and limes and place the juice in a gallon sized reusable bag. To the juice, add the sliced onion, minced shallot, Mexican oregano, cumin, pepper, and salt. Mix it around in the bag by squeezing several times to make sure all the ingredients are well distributed.
- Add the pork shoulder to the bag and seal, removing as much air as possible. Smoosh the marinade all around the pork and place in the refrigerator to marinate overnight. Turn the bag occasionally, smooshing to remix it when you flip.
- The next day, preheat the oven to 275°F and place rack in the middle-lower half. Remove the pork from the marinade and place it, fat side up, in a Dutch oven; you want a tight fit. Pour the marinade over top, cover, and roast for three hours in the lower half of the oven.
- After 3 hours, remove the cover, raise the heat to 325°F, and cook an additional 30 minutes to 1 hour, until the top is nice and brown, and the meat is fully tender. Remove the pork from the pot, reserving the juices, and place pork on a cutting board too cool.
- When fully cool, wrap well in foil and refrigerate until the next day when you want to make the sandwiches. Strain the juices into a glass jar, cover, and refrigerate.
- To make the sandwiches: Start by bringing the ham, cheese, and pickles to room temperature. Skim the congealed fat off the reserved juices and discard; add the juices (they will be jelly-like) to a skillet over medium-low heat. Slice the roasted pork about 3/16-inch thick and place the slices in the skillet; turn the slices to warm them and get coated with the sauce.
- Slice the rolls in half lengthwise, if not already sliced. Slather both interior sides with yellow mustard. On the bottom half of each roll, place slices of the warmed roasted pork, then add two slices of ham, two slices of Swiss cheese, and finish with some dill pickle slices. Add the top of the roll and press down to compress the sandwich before putting it on the grill.
- Heat a plancha or a panini press to medium heat. You want the sandwich to grill slowly so that the insides are warmed through and the roll doesn’t get burnt. Liberally butter both outer sides of the roll and place the sandwich on the grill; bring the grill top down and press the sandwich. Let it cook until the cheese is soft and starting to melt and the roll is golden brown and crisp.
- Slice the sandwich in two on the diagonal (it’s traditional) and serve with plantain chips, or regular chips.
- Makes 6 Cuban Sandwiches, serving 6-12 people, depending on the size of your rolls. (A half sandwich was plenty for each of us.) You may have leftover pork, which is good for more sandwiches, or you can shred it and use it for tacos.
© 2026 Copyright Cocoa & Lavender
angiesrecipes
September 20, 2025 at 4:03 amwow That looks authentic and so good with those crusty buns!
David Scott Allen
September 21, 2025 at 3:45 pmHonestly, the sandwiches were fantastic but it was the pork that carried them!
Mad Dog
September 20, 2025 at 4:28 amHa ha, I thought the same when I saw Chef! Those are delicious looking Cubano Sandwiches – I’ve got home made dill pickles, but I need to work on the other ingredients!
David Scott Allen
September 21, 2025 at 3:44 pmI am sure it would be extra special with homemade pickles, Mad Dog. Glad you had the same reaction to the film!
FEL!X
September 20, 2025 at 4:39 amWunderbar!
I love it and I prepare it from time to time since I’ve watched the movie «Kiss the Cook» (2014)!
David Scott Allen
September 21, 2025 at 3:44 pmI love the German title for Chef — Kiss the Cook, such a fantastic film!
Mimi Rippee
September 20, 2025 at 7:00 amNice!!! I love that movie! The roast pork recipe is fantastic, sandwiches or not!!!
David Scott Allen
September 21, 2025 at 3:42 pmIt is definitely one of our favorite movies. That young boy is amazing as is the rest of the cast!
Barb
September 20, 2025 at 7:36 amSounds delicious!! I’m guessing the scent of the roasting pork was incredible!
David Scott Allen
September 21, 2025 at 3:42 pmIt was pretty fragrant in here for a while, which I never mind, Barb!
Karen (Back Road Journal)
September 20, 2025 at 8:57 amOne of the best things about making the pork, is having it for a Cubano sandwich. Looks great.
David Scott Allen
September 21, 2025 at 3:42 pmThanks, Karne — on the other hand, making the sandwiches gave us lots of leftover pork for some fantastic meals. The tail wags the dog?
Carolyn Niethammer
September 20, 2025 at 4:00 pmEven if you don’t go on to make the sandwiches which would take a bit to planning to have everything, the recipe for the pork sounds wonderful. And, as always, gorgeous photos.
David Scott Allen
September 21, 2025 at 3:41 pmThank you so much, Carolyn — I agree. The pork is the best part of this recipe! 🙂
Eha
September 20, 2025 at 4:02 pmRather naturally ‘cubano pork’ is not a term known and used in Australia 🙂 ! The interesting recipe will be laid aside. But you should know I do love sandwiches and Black Forest ham – and Swiss cheese slices and dill pickles are always in the fridge. Single slice ‘heavy’ bread for me or a seeded wrap methinks which lets me enjoy the filling ‘my way’ . . . oh, got here courtesy of darling Mr Google with my current computer probs > but made it 🙂 !
David Scott Allen
September 21, 2025 at 3:40 pmI think it is definitely worth trying with a wrap, Eha — the bread may get a bit soggy (even heavy bread) with all the juices, A wrap might fare better,.
sherry
September 20, 2025 at 6:41 pmI don’t eat pork but it looks like a delicious sandwich nonetheless:) Yep no soggy bottoms wanted here thanks – hehehe …
sherry
David Scott Allen
September 21, 2025 at 3:39 pmNothing worse than a soggy bottom IMHO! 😉
Gerlinde de Broekert
September 20, 2025 at 6:43 pmWow, that sandwich looks absolutely scrumptious! I’m especially a fan of the roasted pork. I’m definitely planning to try making it sometime soon.
David Scott Allen
September 21, 2025 at 3:38 pmI do think the pork alone will become my favorite part of the recipe, Gerlinde – the juices are so flavorful! I hope you enjoy it as much as we did.
Pauline McNee
September 21, 2025 at 1:20 amI loved that movie, and your pork recipe looks delicious, sandwiches or not. I doubt we can get those rolls here, however I could either bake my own or buy something close. Shoulder of pork cooked like this is such a favourite of ours. Great sandwich, thanks David.
David Scott Allen
September 21, 2025 at 3:37 pmThanks so much, Pauline. I do like the pork, just for itself. The flavor, with the sauce, is amazing. As for the bread, a baguette works perfectly, and I am sure you bake a mean baguette!
Ronit Penso
September 21, 2025 at 4:10 pmI guess I’ve been spoiled by the ability to get good quality Cubano sandwiches around, so I’ve never tried to make one. I have no doubt that your version, with homemade roasted pork, is by far better than anything I’ve tried! 🙂
David Scott Allen
September 21, 2025 at 4:16 pmHow wonderful you have such good access to these sandwiches, Ronit. Definitely nothing like it here in Tucson (well, not until I made them). The roast pork is definitely the star of the show. Thanks for your comment!
Ben | Havocinthekitchen
September 22, 2025 at 7:49 amI’m glad that you’ve finally managed to make these sandwiches – they look totally worth waiting for 11 years haha.
David Scott Allen
September 22, 2025 at 7:53 amI know, Ben… kind of sad I waited so long!
Valentina
September 23, 2025 at 10:23 amI don’t think I’ve seen a better looking sandwich! Truly. You have effectively lured me in. I always love a cooking project that takes a couple of days. (I know, some like quick and easy — I like both!) Can’t wait to try the pork! 🙂 ~Valentina
Cocoa & Lavender
September 24, 2025 at 7:28 amI think you will love the pork, Valentina — the marinade/sauce flavors are so good. Yep. I, too, like a several day recipe while at the sa,e time love throwing something together in just minutes.
Raymund
September 25, 2025 at 5:28 pmThis post makes me want to jump straight into the kitchen! I love how you highlight every detail, from the mojo pork to the griddled crust. Barrio Bread sounds like a treasure for Cuban rolls. I’m definitely trying this at home soon; nothing beats a Cubano done right!
David Scott Allen
September 27, 2025 at 10:16 amAs I have mentioned, the mojo pork is the real star of the sandwich. I hope you get to make it and enjoy it!
Jeff the Chef
September 28, 2025 at 5:04 amI once tried to make a Cuban sandwich for my blog, and abandoned the idea. I just couldn’t seem to get it right. And like you say, it seems like it ought to be simple. But it’s not. Thanks for the recipe!
Cocoa & Lavender
September 29, 2025 at 9:31 amI definitely went through quite a few trials and tribulations when making this, Jeff. The bread seemed to be the most important element that could make or break the sandwich.
Evening With A Sandwich
September 29, 2025 at 6:08 amDavid, oh my. A good Cuban sandwich brings back so many memories. It’s a simple sandwich that brings joy when eating. I worked in a small cafe in Miami growing up and I used to press Cuban sandwiches all day long (laugh). Fabulous.
Velva
Cocoa & Lavender
September 29, 2025 at 9:32 amOh, what I would give to be able to try making these sandwiches on an authentic plancha! I hope these look respectable to you, someone who knows what they should look like. Thanks, Velva.
Marcelle
October 1, 2025 at 12:44 pmThis post made my mouth water! I love a great sandwich. I have not seen the movie, but I can’t wait to make this pork.
Cocoa & Lavender
October 4, 2025 at 8:03 amPlease rent the movie, Marcelle! It is a charmer.
Inger
October 7, 2025 at 10:25 amI laughed when you said this took you 11 years to make. This is John’s favorite sandwich and I still haven’t gotten around to figuring it out! Hopefully soon!
Cocoa & Lavender
October 9, 2025 at 6:14 amWell, we certainly don’t want to rush things… lol!
2pots2cook
October 25, 2025 at 4:11 amHappy to say I found Cuban rolls recipe made with lard! No obstacles to make sandwiches, right?
Cocoa & Lavender
October 25, 2025 at 6:08 amThey sound wonderful, Davorka — I hope you enjoy the sandwich!
Christina
November 15, 2025 at 11:49 amI wanted to try one when I was in Miami a few years ago, but never got the chance! Yours looks amazing, and that bread! I think I’ll have to go to our local Cuban bakery to get some bread to try these!
Cocoa & Lavender
November 16, 2025 at 6:25 amHow wonderful that you have a Cuban bakery nearby! I think you enjoy the pork on its own, as well as the sandwich!