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Cuban Sandwhich

Posted on December 19, 2011.


This is a spicy variation of the traditional Cuban sandwich that uses spicy mustard with a balance of sweet cherry pepper. A hand sandwich press can be substituted with a clean brick wrapped thoroughly with heavy aluminum foil.


4-5 lb pork shoulder
1 lb Virginia ham sliced
1/2 lb Guyere cheese sliced
Kosher dill pickle sliders
Cuban bread
Spicy Mustard
1/4 lb sweet cherry peppers sliced
4-6 cloves garlic minced
1 cup orange juice
1/4 cup lime juice
3 teaspoons cumin
2 tablespoons olive oil
Salt & pepper


Rub pork shoulder with garlic, cumin, salt and pepper. Place pork shoulder in large plastic storage bag and add mix of orange and lime juice. Store in refrigerator overnight.

Preheat oven to 350 degrees.

Remove pork shoulder from bag reserving the marinade. Coat pork liberally with salt and place in baking dish. Bake exposed in dutch oven for 5-6 hrs brushing occasionally with the marinade. Do not apply marinade within one hour of completion.

Remove and allow to cool for up to one hour. Slice thin.

Slice bread in half and construct the sandwich using the sliced pork shoulder, pickles, Virginia ham, cheese, sweet cherry peppers and mustard.

Preheat pan on high heat and add just enough olive oil to coat pan. Place sandwich in pan and apply press on top. 

Cook for 3-5 minutes until bread is toasted. Turn sandwich over and repeat. Slice down the middle and serve.


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Posted By: Chief Foodie Officer