This is the Cuban Pork Cubanos sandwich from the Chef movie, including homemade Mojo Marinated Pork. Did you know that the food for the movie was created by none other than LA Korean-fusion food truck original and rockstar chef Roy Choi? AND these are great for FREEZING!
This is the “leftovers” recipe from the Juicy Cuban Mojo Pork Roast I posted last week from the movie “Chef”. I raved about the movie in that post so I won’t repeat myself!
The real star of the movie are the Cubanos which are cuban pork sandwiches. I’ve had my share of great sandwiches, particularly during my foodie road trips across the US. But Cubanos….they have always held a special place in my heart, ever since that first bite I unsuspectingly took in a random Cuban diner in Miami. It wasn’t even in the Latin neighbourhood, it was on South Beach!
I didn’t really even know that cubanos were a “thing”. I just ordered a cuban sandwich, knew it was better than any sandwich I’d ever had in Australia (even fully loaded ones from up market bistros!) and that it even rivalled Shake Shack (which is saying something….because I am obsessed with American burgers!).
To be honest though, after I returned to Australia, I forgot about the Cubanos, lost amongst the memories of all the other amazing food we had on our travels throughout the US.
Until I watched the Chef movie. Boy, it brought back a flood of memories!
I didn’t actually think to make Cubanos myself until I saw this Cuban Sandwich recipe by the lovely and talented Kathleen from Hapa Nom Nom (one of my favourite blogs, endless source of inspiration!). And recently, I happened to receive a delivery of pork from Murray Valley Pork, a premium range of Australian pork. It was just “meant to be”!
I posted the Mojo Marinated Pork recipe separately, because it is SO GOOD it deserves to be served by itself as a centrepiece roast (and you only need a bit of leftovers for this recipe). Please, please, please….if you make these Cubanos, please use the Mojo Marinated Pork. Especially if you are in Australia because I can tell you that even pork slices from the most expensive deli you know will not come close to the garlicky, herby, citrusy flavours infused throughout homemade Mojo Marinated Pork.
Now, if you’ll excuse me, I need lunch. And to pretend I’m back in Miami. 🙂 – Nagi
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Cuban Pork Sandwich (Cubanos) from Chef Movie
Ingredients
- 2 thin slices baked leg ham
- 4 large , thin slices Mojo Marinated Pork
- 2 pieces of white baguettes , 6 inch/15 cm in length, cut in half
- Melted butter , for brushing
- American mustard
- 2 thin slices Swiss cheese
- 2 or 3 dill pickles , thinly sliced
Instructions
- Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
- Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
- Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
- Butter the bottom AND top of the outside of the baguettes.
- Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
- Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.
Recipe Notes:
Nutrition Information:
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Well, more than the Star site, yours seems to be closer than the Choi original recipe.
I did some corrections in mine, as to get a more balanced taste, as prepare a more subtle mustard, with yellow, Mayo, lemon, hot paprika, black mustard grains and yogurt.
Also, after the golden pork slices were added to sandwich, I sprinkled hot some of the aspic that came out of the cooking tray over them.
I also used fewer, chopped smaller pickles instead.
Tried several cheeses in it until I’ve stuck with morbier.
In the end, it came out fantastic, all flavors combined to produce a new thing.
Thanks
That’s some serious research and testing Pepo, just like what we do here at RecipeTin! N x
Hi just wondering what alternative bread i can use im in Australia and dont have cuban bread here n not sure what it taste like to substitute it ?
Amazing. I think my husband loves me more than before. Both this and the mojo pork roast we ate the other day were divine.
Very good, thank you!!
Wow! I’m in Spain and found this a couple of hours before lunch so had to put marinade in a bag for an hour. Do this recipe, follow the advice and you might just have a spiritual experience.
… I’m off to buy a food truck!
We do add some thinly sliced roast beef per the Cuban friend’s mother’s recipe. I highly recommend it! We use Boar’s Head for the deli meats here in NC
YUUUUM!!!
We would love to make it tomorrow for dinner. What kind of ham do you use? Just ham slices?
Hi Tori, I talk about this in the recipe blog – I use this pork – https://www.recipetineats.com/juicy-cuban-mojo-pork-roast-chef-movie-recipe/ but as per the notes, If you don’t have homemade Mojo Marinated Pork but need this in your life, you can use pork slices from the deli. -N x
Hi Nagi! I just finished watching the movie right now and began my hunt for a good recipe. I’ve never had one of these sandwiches, but I make pulled pork often for tacos. Can’t wait to try this, but I was also wondering if you could recommend any other “foodie” movies? Thanks!!
Foodie shows “Like water for chocolate”, The Big Night, and many more…
Also the movie “Spanglish.” Decent movie with Adam Sandler in a slightly different role (dramady/much more serious). Stick around for the sandwich recipe at the end – delicious!
Hi Nagi, where is the video for the Cuban pork sandwich. I like to follow to follow the video when I am cooking one of your recipes.
Thank you
Hi Paul, sorry I dont have a video for this one just yet! – N x
Making tonight!! Wondering what to serve with them??
Hi Lisa, I usually serve the with a side of chips or wedges! – N x
We use the Ball Book pickled peppers and onions in our Cubans… which gives them a little kick!
Pork looks fabulous and I like the look of the method… the one I used involved wrapping in foil to get sandwich pressed and heated through… Freezing sounds like a great idea…
Sounds absolutely fabulous Janis, I’ll have to give it a go!
I think this might be it
https://africasblog.com/2016/07/21/easy-follow-pickled-peppers-onions-recipe/
Hi Maggie I love the new side however there is a glitch in the recipe for Cubanos the type glitched I absolutely love those are hazards home section these days is such a beautiful dog Merry Christmas
I use leftover pork tenderloin which has been roasted with a balsamic vinegar glaze. It is heavenly! Husband is on a heart healthy diet so we skip the ham but use a huge pile of thinly sliced tenderloin to cut out the sodium. I use sweet-hot mustard, dill pickle slices and the rest of the ingredients – the sandwiches are wonderful and healthy. We love them!
YUM! Sounds delicious!! N xx
Hi!
Great recipe!
I had some of the best Cuban sandwiches ever when working, twenty something years ago, in Miami.
Now back in Australia I love to make a twice yearly massive batch of Cuban Pork and freeze portions for sandwiches!
I often cut out the “middle man” and use spreadable, sweet mustard sandwich pickles instead of the gherkins (dill pickles), and the mustard.
Works great, and adds a bit more moisture to what can sometimes be a dryish sandwich.
I hear you Trudi! It was the highlight of my trip to Miami!!! 😂
I want to try this sandwich with left over pulled pork (from a slow smoked shoulder), tender ham smoked and homemade sourdough baguettes. Thank you for inspiration.
YUM!!!
Hi Nagi,
Thank you for putting this online. My wife and I loved Chef, We both wished we had one of these sandwiches available while watching it.
Yesterday I took delivery of a Cuisinart Deluxe Griddler which I purchased for the sole purpose of making this recipe. I have the marinade mixed with the pork in the refrigerator. Tomorrow’s the day… Thanks in-advance for a wonderful recipe!
Kind regards from the east coast of Canada…
Ooooh!!! I hope you LOVE IT!!!
It was wonderful; a real home run with the family. Thanks Nagi!
That’s terrific Wayne! Thanks for letting me know! N xx ❤️
What temperature and how long should I reheat the frozen sandwiches in the oven? I just made a few extra ones and stored in the freezer to enjoy later!
Hi Miki! I would wrap in foil then reheat at 180C/350F for around 10 minutes if defrosted, 15 minutes if frozen 🙂 N x
Between this and the CHICKEN SHAWARMA last week you made me look very competent in the kitchen. Other reviewers seemed concerned about not finding Cuban Bread, but any fresh bread will do. As a matter of fact I made a loaf of french bread and timed it right for once so the bread was still warm with a crunchy crust. Great intense flavor even when made with pork tenderloin.
You made this too???? You’ve been busy Jim! N xx
The sandwich turned out good, but the best part for me was the coleslaw I made with the mojo sauce. That was delicious. I’m going to have to make that again one day.
Yum! What type of dressing did you use for the coleslaw? 🙂
Ola queria saber, não entendi sobre o mojo como fazer porque da minha tradução deu uns invertes
I just used one of those pre-mixed coleslaw bags with the veggies and the dressing. Of course those always turn out pretty sweet and kind of insipid, but the sweetness of the dressing worked really well with the tartness of the mojo sauce.
Unfortunately, in Australia, you don’t have access to Cuban bread. Although your recipe is spot on for the sandwich ingredients, the bread is a key factor. Cuban bread is nothing like a baguette. The crust is this extreme thin and crisp that will crackle under your fingers and the inside is as light as a feather. Nothing like a baguette. Don’t get me wrong, in a pinch, I’d use just about any bread to make a cuban! LOL
I would highly suggest giving a go at baking some Cuban bread. The key is the lard. If the recipe you find online doesn’t have lard in it, don’t bother.. it’s not Cuban bread. Living in sunny South Florida, I can find Cuban bread on just about every corner store, but I have made it before too.
Trust me, when I say that your Cuban sandwich experience will be amplified ten fold by using the proper bread. It has this thin crisp crust that isn’t chewy like a baguette and gives the perfect texture when cooked and pressed. The experience is ‘ok’ with some other bread, but the Cuban bread is a ‘must have’. You’ll thank me. 🙂
Lastly, I make a bunch of Cuban sammies at one time for the family. I get out my griddle and use that. I take a sheet pan and pile bricks on top of it. I can usually make 6 at a time this way. Because you aren’t using the proper bread, I can see in your photos that your Cuban is squished but way too bready. Cubans are flat almost. Perhaps try to scoop some of the baguette bread center out a bit. One of the secrets in Cuban sandwiches is the squish. You gotta flatten it out.
I totally agree with you on the mojo marinade. However, occasionally when I make roast pork for a meal, I buy a bigger cut so I have leftovers. Even that is better then the deli roast pork which often lacks flavor.
I am an American, but my maternal family is Australian. We had a bunch of them here for a wedding this summer. Of course, we made Cubans! LOL I had to sadly tell them that they had to either make the bread or forget that yummy warm sandwich they enjoyed. It’s all in the bread. Moral of this story is, if you love Cubans that much… MAKE THE BREAD! 🙂
Totally agree, the key to a good cubano is using cuban bread. And also agree that cuban bread is totally different than a baguette. Like Troy-Leigh, I can get it in every store in town with our huge Cuban population. I can’t imagine a cuban sandwich being on anything but ‘cuban’ bread, otherwise it’s just a ham and mojo pork sandwich…I’m sure it’s tasty, but NOT a cuban.