This crispy, gooey Zesty Cuban Sandwich is filled with melty cheese, tangy mustard, smoked pork tenderloin, honey ham, and crunchy pickles. Incredibly flavorful, it’s perfect for parties or a quick weeknight dinner.
ZESTY CUBAN SANDWICH
Plan to pile your Cuban Sandwich high with smoked pork, sweet ham, Swiss cheese, dill pickles, and yellow mustard. Of course, then you’ve got to grill it or panini press it until the meat is warm, the cheese melty, and the bread toasted. Furthermore, this sandwich recipe is truly phenomenal. It’s flavorful and meaty, and melty, and just delicious!
INGREDIENTS AND SUBS
- Pork. First, I have used both smoked pork tenderloin and slow cooker Boston butt on my Cuban sandwich. Both are delicious. Typically, it depends on what I have leftover. Therefore, I have included both cooking methods for you.
- Ham. Next, you can purchase deli ham at the supermarket or use leftover Holiday spiral ham.
- Cheese. Swiss is traditionally on Cubanos but provolone is just as good.
- Pickles. As well, dill pickles pair beautifully with all the other flavors going on here.
- Mustard. Also, this may be the only time that yellow hotdog mustard is good on something. Somehow it works. Of course, if you’re not a mustard fan try by Zesty Mayo.
- Bread. Finally, fresh Cuban bread is the first choice for bread. You can sub with soft French or Italian bread.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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ZESTY CUBAN SANDWICH
Ingredients
SLOW COOKER PORK BUTT
- 2 pound Boston butt pork roast OR to grill 2 lbs pork tenderloin
- 1 medium sweet onion sliced
- ¾ cup orange juice
- 3 tablespoons lime juice usually 1 lime
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
CUBAN SANDWICH
- 16 slices pork butt or equivalent if shredded, or roasted, grilled, or smoked
- 16 slices sweet ham deli ham or leftover spiral ham
- 16 slices Swiss cheese
- 1 cup dill pickles
- ½ cup mustard
- 8 medium buns
Instructions
SLOW COOKER PORK BUTT
- Place the pork in a slow-cooker, add onion, orange juice, lime juice, garlic, salt, pepper, and cumin.
- Cook on high 5 hours or low 8 hours. It will be done when the pork easily pulls away from the bone. Remove pork from the cooker and shred using two forks. Discard fat and bone.
OR TO GRILL PORK TENDERLOIN
- Marinate tenderloin in the onion, orange juice, lime juice, garlic, salt, pepper, and cumin ideally for 4 hours.
- Heat grill to 350°F. Remove tenderloin from marinade and discard marinade. Grill tenderloin on medium-high heat (350) with the lid on. Grill for 3 to 4 minutes turning once. Grill an additional 3 to 4 minutes.
- Remove tenderloin from grill and allow to rest and cool 5 minutes before cutting.
CUBAN SANDWICH
- Spread 1 tablespoon of yellow mustard on the inside of each piece of bread.
- On the bottom half of each bun layer pork, ham, cheese, pickle, and top half of bun.
- Heat a griddle or panini press. Heat the sandwiches until golden brown and the cheese is melted. Transfer to a cutting board and cut each one in half on a bias, then serve.
Nutrition
You can also find great recipes here or Weekend Potluck
Glenda says
I had never eaten a Cuban sandwich before. It was so good! Thanks for sharing the recipe.
Sarah M says
I am a HUGE fan of using pulled pork. Great option!
Jamie says
These sandwiches are so flavorful and very filling. It also makes for a quick weeknight dinner. I cannot say enough good things about how these ingredients fit together to make the perfect sandwich. I just wish I could find Cuban bread in my area. I subbed with Italian.
Robin Donovan says
These sandwiches were so good! The whole family loved them.
The Thriftiness Miss says
Oh my goodness this looks to die for! A Cuban is one of my absolute favorite sandwiches ever. Thanks so much for sharing it. Pinned it too 😉
Eva Gallant says
I want to eat at your house!