The Cuban Sandwich

This Cuban classic is so easy to make using your slowcooker.

We have a few friends from Cuba, and my friend Diana once made her Cuban sandwich for me and the hubby when we were going on a road trip. We stopped as a state park and had a little picnic. They were fantastic and once I got back she taught me how to make them. one day she was saying she wanted to make them with real pork instead of pork from the deli so this is what I came up with to solve the problem.

A real Cuban sandwich! Make your pork in the slow cooker then assemble and press! Awesome!
 
 
 
There are 2 steps to this sandwich the first involves the following
  • A Crock-pot
  • 1 bottle of Mojo – any brand will do but I love Goya the best
  • a 4-6 lb Boston Pork Butt
Put your Boston Butt in the crock-pot and pour the bottle of Mojo over it. Cook on low 6-8 hours. The smell in your house will drive you cray cray as my 9 year old says. Once it’s done though it’s time to build this sandwich.
 
 
For the final step in the sandwich you will need the following
 
  • A panini press or a brick wrapped in tinfoil with a frying pan
  • Sandwich Sliced Pickles
  • Swiss Cheese
  • Sliced Black Forest Ham from the deli
  • Dijon Mustard
  • Mayo
  • a second bottle of Mojo
  • Cuban Bread (if you are near a Publix they sell this, if you can’t find it use Italian)
  • Your pork roast from the Crock-pot shredded with 2 forks
First take your bread and slice it through the middle and brush the bread with Mojo. 
 
 
Then put Dijon on one side and mayo on the other and spread. Next put a piece of Swiss cheese on both sides. then layer the rest of your ingredients 2 pieces of ham,pork, and pickles.
 
 
 
Put your sandwich together and place it in your panini press or in a pan with the brick on top to flatten it and melt all that cheese. It will make the bread nice and crusty.  Serve with a side of Mojo for dipping. 
 
 
So I am going to share a little secret with you, I am not really a pickle person so when I made mine I substitute hot pepper rings in mine and it is soooooooooooooooo good! Give either a try I promise you won’t be disappointed! 
 
 
© 2013 Miss Information.  ALL RIGHTS RESERVED.
The Cuban Sandwich
 
Prep time
Cook time
Total time
 
This sandwich involves 2 steps but the smell in your house will be amazing!
Author:
Recipe type: Slow Cooker
Cuisine: Cuban
Ingredients
  • 1 bottle of Mojo - any brand will do but I love Goya the best
  • 4-6 lb Boston Pork Butt
  • Sandwich Sliced Pickles
  • Swiss Cheese Slices
  • Sliced Black Forest Ham from the deli
  • Dijon Mustard
  • Mayo
  • a second bottle of Mojo
  • Cuban Bread (if you are near a Publix they sell this, if you can't find it use Italian)
  • Your pork roast from the Crock-pot shredded with 2 forks
Instructions
  1. Step 1
  2. Put your Boston Butt in the slow cooker.
  3. Pour the bottle of Mojo over it.
  4. Cook on low 6-8 hours.
  5. Step 2
  6. Slice your Cuban Bread Lengthwise
  7. Brush both sides of the bread with Mojo
  8. Put Mayo on one side
  9. Put Dijon Mustard on the other side
  10. Layer your pickles, ham, and swiss cheese onto the bread
  11. Put some of your cuban pork roast on top and place the other slice of bread on top
  12. Put into a panini press or put into a pan and place a foil wrapped brick on top to press it flat.
  13. Cook until sandwich is pressed and the cheese is melted
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I'm a mom of 3 boys, 2 by birth one by marriage. I love to cook, watch chick flicks, read and drink wine. I hate cleaning up my craft messes, doing laundry and the dishes! I love watching my boys grow and change and see how differently they view the world. Join me on the blog where I try to provide you with recipes and tips to make your life easier!

Comments

  1. Charna says

    Hello,

    I have two quick questions. One is there a substitute for the mojo and is there a good cheese to sub as well?

    Thanks,

    Charna

  2. says

    It’s nearly impossible to find mojo up here (MN). I see that you linked to a mojo recipe (yay!) but in your cubano recipe you don’t actually have a measurement for how much mojo to use, you just say a bottle.

    Can you tell me how many oz, or cups of mojo I should use if I’m making it from scratch?

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