Cuban Panini

Get ready to sink your teeth into a sandwich that’s bursting with flavor: the Cuban panini! 

This bad boy is a twist on the classic Cuban sandwich, but trust me, it has all the good stuff. Tender, juicy pork marinates in a zesty mojo sauce, layered with savory ham, melty Swiss cheese, and tangy pickles. 

And the best part? It’s all nestled between two crispy slices of Cuban bread slathered with butter and mustard. 

It’ll knock your socks off! 

Why You’ll Love This Cuban Panini

Authentic Experience: This recipe offers an authentic taste of Cuban cuisine, bringing the rich culinary traditions of Cuba right into your kitchen.

Mouthwatering Taste: The combination of mojo-marinated pork, smoky ham, tangy pickles, and melted Swiss cheese creates a mouthwatering sandwich.

Crowd-Pleaser: It’ll impress guests with its delicious layers of marinated pork, ham, Swiss cheese, and pickles.

Make-Ahead Convenience: The pork can be marinated and roasted ahead of time. It’s so easy to assemble and grill the sandwiches quickly when you’re ready to serve.

Ingredients

• Boneless Pork Shoulder Roast: The star of the show, this succulent cut is transformed by the mojo marinade.
  
• Mojo Marinade: A vibrant blend of citrus juices, olive oil, garlic, and aromatic spices infuse the pork with bold Cuban flavors.
  
• Cuban Bread or French Bread: The perfect vessel for your sandwich, its crisp crust and soft interior provide the ideal contrast of textures.
  
• Butter: Generously spread on the outside, it creates a golden, crispy exterior when grilled.
  
• Yellow Mustard: It adds a subtle kick and complements the rich flavors.
  
• Smoked Ham: Thinly sliced and piled high, it adds a smoky, savory layer to the panini.
  
• Swiss Cheese: Melted to gooey perfection, its nutty flavor balances the bold ingredients.
  
• Dill Pickle Slices: A classic Cuban addition, their briny crunch cuts through the richness for a satisfying bite.

How to Make a Cuban Panini

Making this Cuban panini is so simple. Just follow these easy steps.

1. Make the marinade. In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper to make the mojo marinade.

2. Marinate the pork. Place the pork roast in a large resealable plastic bag. Pour the marinade over the pork, seal the bag, and refrigerate for at least 4 hours, or overnight for best results. Turn the bag occasionally to evenly coat the pork.

3. Roast the pork. Preheat the oven to 425°F. Remove the pork from the marinade and place in a roasting pan. Discard the marinade. Roast the pork for 30 minutes. Reduce the oven temperature to 375°F and continue roasting for about 1 to 1 1/2 hours more, or until the internal temperature reaches 145°F.

4. Rest the pork. Remove the pork from the oven, cover loosely with foil, and let rest for 15 minutes before slicing thinly.

5. Prepare the bread. Slice the bread in half lengthwise. Spread the butter on the outside of each half. Spread the mustard on the inside of each half.

6. Assemble the sandwiches. On the bottom half of the bread, layer the sliced pork, ham, Swiss cheese, and pickles. Top with the other half of the bread, buttered side up.

7. Grill the sandwiches. Heat a panini press or large skillet over medium heat. Place the sandwiches on the press or in the skillet and weigh them down with a heavy pan. Grill for 3-4 minutes per side, until the bread is crispy and golden brown and the cheese is melted.

8. Serve hot. Cut the sandwiches in half diagonally and serve hot. Enjoy!

Tips for the Best Cuban Panini

You’ll feel like a pro panini maker with these tips and tricks.

• Take a shortcut. If you’re short on time, use leftover roasted pork, carnitas, or even thick-cut deli pork instead of making the mojo-marinated pork roast.
  
• Swap out the bread. Traditional Cuban bread works best, but Italian or French bread are good substitutes. Avoid overly crusty bread.
  
• Pay attention to pickle placement. Layer the pickles directly on top of the mustard so they adhere to the bread and don’t slip out.
  
• Choose the best cheese. Use good quality Swiss cheese and layer it on both the top and bottom of the sandwich so it melts and holds everything together.
  
• Give it good press. If you don’t have a panini press, use a heavy skillet to press down the sandwich on the grill pan or use two heated skillets.
  
• Toss in some add-ins. For a Tampa-style Cuban, add Genoa salami or mortadella. Spreading a little mayo is also popular but not traditional.
  
• Make it a Cuban feast. Serve with plantain chips or fries for a Cuban flair. Black beans, potato salad, or a simple salad also complement well.

How to Store

While it’s best consumed fresh, the pork can be stored and reheated before assembling the sandwich.

To Store: Refrigerate the sliced pork roast in an air-tight container for up to 4 days. Keep any juices from the roasting pan to moisten the meat when reheating.

To Freeze: Allow the roast to cool completely, then place slices in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Place the sliced pork and juices in a covered baking dish. Reheat in a 325°F oven for 15-20 minutes or until heated through.

Cuban Panini

Course: Main CourseCuisine: Cuban

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

1088

kcal

Get a taste of Cuba with this classic Cuban panini! Pork, ham, Swiss cheese, mustard, and pickles are piled on grilled bread for a sandwich to remember.

Ingredients

• Mojo Marinated Pork Roast:

• 3-4 lb boneless pork shoulder roast

• 1 cup orange juice

• 1/2 cup lime juice

• 1/2 cup olive oil

• 8 cloves garlic, minced

• 2 tsp dried oregano

• 1 tsp cumin

• 1 tsp salt

• 1/2 tsp black pepper

• Cuban Panini:

• 1 loaf Cuban bread or French bread

• 4 tbsp butter, softened

• 1/4 cup yellow mustard

• 8 oz thinly sliced smoked ham

• 8 oz thinly sliced Swiss cheese

• 1 cup dill pickle slices

Instructions

• In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper to make the mojo marinade.
• Place the pork roast in a large resealable plastic bag. Pour the marinade over the pork, seal the bag, and refrigerate for at least 4 hours, or overnight for best results. Turn the bag occasionally to evenly coat the pork.
• Preheat the oven to 425°F. Remove the pork from the marinade and place in a roasting pan. Discard the marinade.
• Roast the pork for 30 minutes. Reduce the oven temperature to 375°F and continue roasting for about 1 to 1 1/2 hours more, or until the internal temperature reaches 145°F.
• Remove the pork from the oven, cover loosely with foil, and let rest for 15 minutes before slicing thinly.
• Slice the bread in half lengthwise. Spread the butter on the outside of each half. Spread the mustard on the inside of each half.
• On the bottom half of the bread, layer the sliced pork, ham, Swiss cheese, and pickles. Top with the other half of the bread, buttered side up.
• Heat a panini press or large skillet over medium heat. Place the sandwiches on the press or in the skillet and weigh them down with a heavy pan.
• Grill for 3-4 minutes per side, until the bread is crispy and golden brown and the cheese is melted.
• Cut the sandwiches in half diagonally and serve hot. Enjoy!