Prep Time
10 Mins
Cook Time
30 Mins
Marinate Time
12 Hours
4 Servings

How to Make It

Step 1

Sprinkle pork with cumin and pepper. Place in a large, plastic resealable bag with garlic and 2 Tbsp. oil. Refrigerate overnight.

Step 2

Preheat oven to 450°F. Transfer pork to a baking sheet, season with salt and tuck thin end under itself. Roast for 8 minutes. Reduce oven temperature to 350°F and roast for 10 minutes. Let pork cool for about 10 minutes.

Step 3

Thinly slice pork. Spread 1 Tbsp. mayonnaise on each of 4 sandwich-roll tops; spread 2 tsp. mustard on each of 4 bottoms. Distribute ham, cheese, pork and pickle slices evenly and close sandwiches.

Step 4

Heat a medium cast-iron skillet or other heavybottomed pan over high heat. In a large skillet or griddle, heat remaining 1 Tbsp. oil over medium-low heat. Place two sandwiches in large skillet. Press preheated medium pan on top to weigh down sandwiches; cook for 10 minutes. Transfer to a plate. Repeat process with remaining sandwiches. Serve with potato salad or chips.

Ratings & Reviews

Christopher51's Review

October 28, 2010
This is a fairly straight forward recipe, though not traditional. There's no mayo in a traditional Cuban sandwich. However, it can be spread on the outside instead of oil or butter, just prior to pressing. Yellow mustard is also traditional. Use good quality Kosher sandwich-sliced dill pickles. Hogie rolls, French bread or Italian bread just isn't the same. Use Cuban bread if at all possible. It's well worth the extra effort.