Cuban-Style Sandwiches Recipe

Cuban-Style Sandwiches
Heather Christo


For the pulled pork

  • onion, quartered
  • cloves garlic
  • 3 pounds  pork shoulder
  • 6 tablespoons  vinegar
  • 2 tablespoons  dried oregano
  • 2 teaspoons  salt
  • 1 teaspoon  red pepper flakes

For the sandwich

  •   Yellow mustard, to taste
  • French rolls, sliced horizontally
  • large slices Swiss cheese
  • large slices smoked ham
  •   Sliced bread-and-butter pickles, plus more for serving

Check out this mouthwatering Cuban-inspired pulled pork sandwich, topped with Swiss, smoked ham, and mustard and finished in a panini press. — Will Budiaman


For the pulled pork

In a large, heavy pot, combine the onion and garlic. Place the pork shoulder on top of the onions. Pour 3 tablespoons of the vinegar over the top of the pork and then season the pork with the oregano, salt, and red pepper flakes.

Fill the pot halfway with water, cover with a lid, and place over medium heat. After 10 minutes, reduce heat to low. Simmer the pork for about 1 ½ hours. Then, remove the lid and flip the pork to cook it evenly. Add the remaining vinegar and replace the lid.

Cook for 60-90 more minutes. Remove from heat and, with a pair of tongs, lift out the pork. Reserve the braising liquid. Remove the strings from the pork (if any) and shred the pork. Be sure to remove the fat and any connective tissues that still remain.

Transfer the pork to a bowl or storage container. If not using immediately, then ladle 1-2 cups of the braising liquid over the pork and store the meat in the liquid. Season with additional salt, to taste.

For the sandwich

Preheat a sandwich press or a grill pan over medium-low heat.

For each sandwich, spread yellow mustard both sides of the roll. Place 1 slice Swiss cheese on 1 side of the roll. Top with 1 slice of the smoked ham. Add several large spoonfuls of the pulled pork. Add bread-and-butter pickles and top with the other half of the roll.

Grill or cook in a sandwich press until golden and the cheese is melted, about 3-5 minutes. (If using a grill pan, press a heavy pan on top to weigh it down, and cook until golden and crisp, about 3-4 minutes per side.) Repeat for the remaining sandwiches. Slice each sandwich in ½ and enjoy hot with extra pickles!


Calories per serving:

702 calories

Dietary restrictions:

Low Carb Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 346g 532%
  • Carbs 213g 71%
  • Saturated 142g 711%
  • Fiber 15g 61%
  • Sugars 15g
  • Monounsaturated 140g
  • Polyunsaturated 32g
  • Protein 390g 779%
  • Cholesterol 1,294mg 431%
  • Sodium 10,042mg 418%
  • Calcium 2,967mg 297%
  • Magnesium 474mg 119%
  • Potassium 5,485mg 157%
  • Iron 27mg 150%
  • Zinc 55mg 368%
  • Phosphorus 5,494mg 785%
  • Vitamin A 720µg 80%
  • Vitamin C 25mg 41%
  • Thiamin (B1) 13mg 893%
  • Riboflavin (B2) 6mg 346%
  • Niacin (B3) 72mg 362%
  • Vitamin B6 6mg 305%
  • Folic Acid (B9) 475µg 119%
  • Vitamin B12 21µg 347%
  • Vitamin D 25µg 6%
  • Vitamin E 6mg 32%
  • Vitamin K 64µg 80%
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