Bring a taste of Havana home with this mouthwatering Cubano Sandwich—packed with juicy, citrus-marinated roast pork, layers of smoky Black Forest ham, tangy pickles, and melty Swiss cheese, all nestled in a crispy, golden calabrese loaf. Whether you’re feeding a crowd or treating yourself, this sandwich delivers bold flavour in every bite. Perfect for sharing, easy to prepare, and guaranteed to impress.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Cubano Sandwich
Ingredients
Roast Pork
- 1 pork loin roast
- 2 Tbsp garlic minced
- 1 tsp salt
- 3 oranges juiced
- 1 lemon juiced
- 1 medium onion finely chopped
- 2 tsp dried oregano
- 2 Tbsp olive oil
Sandwich
- softened butter
- 1 calabrese loaf
- 8 dill pickle slices
- 8 Black Forest ham slices
- 8 Swiss cheese slices
- Dijon mustard
- Mayonnaise
Method
- Mash garlic and salt together. Mix with orange juice, lemon juice, onion, oregano, and olive oil. Using a sharp knife or a fork, pierce pork all over and place in marinade (reserve 1/4 cup for basting), coating the pork thoroughly. Marinate refrigerated overnight.
- Preheat oven to 450°F. Drain off marinade and discard. Place pork in an open roasting pan and roast for 10 minutes. Reduce heat to 325°F. Baste occasionally with reserved marinade.
- Remove roast when internal temperature reaches 155°F using a meat thermometer, about one hour total roasting time. Tent loosely with foil and allow to cool, reserving any meat juices.
- To assemble the sandwich, cut bread in half lengthwise and butter both sides. Pre-heat oven to 350°F. Place layers of sliced pickles, sliced roasted pork, ham, and cheese inside the loaf. Cut diagonally into eight portions.
- Put on a baking sheet with a heavy skillet on top to compress and bake in oven until cheese melts, about 25 minutes. Serve with mustard and mayonnaise, salt and pepper to taste.
