- The mojo-marinated pork — packed with citrus, garlic, and herbs — adds juicy, aromatic depth to every bite.
- Pressing the sandwich on a hot griddle crisps the bread and melts the Swiss cheese into the layers of ham and pork.
- A touch of yellow mustard and sliced dill pickles cut through the richness, bringing sharp, balanced contrast.
These Cuban sandwiches get loads of flavor from a classic Cuban mojo used as both a marinade and a sauce. Like most Cuban mojos, this one by Anya Von Bremzen starts with orange juice, then cumin, garlic, oregano, cilantro, and red onions add complexity and kick.
What is a Cubano?
A Cubano is a sandwich made with roast pork, ham, Swiss cheese, and pickles served on a soft roll spread with mustard and griddled until warm. In this version, Anya Von Bremzen marinates the roast pork in a tangy Cuban mojo, then adds a few slices of salami for an extra touch.
Note from the Food & Wine Test Kitchen
If you don’t have a panini press, you can make these sandwiches on the stove in a cast-iron or other heavy skillet. Get the pan hot over medium heat — we’re using medium heat because we’re going for a toasty, golden brown crust and gooey insides. If the heat is too high, you’ll toast the bread but leave the insides cold and the cheese unmelted. Brush the Cubanos with butter as directed in the recipe, then place them in the skillet. If you can, place another heavy skillet on top of the sandwiches to gently press them down as they cook. Cook until bread is toasted and cheese has begun to melt, then flip the Cubanos over and cook for another three minutes on the other side.
Suggested pairing
A hearty sandwich like this tends to go best with a similarly rustic, full-bodied wine, whether white or red. These meaty, cheesy sandwiches need a big wine to stand up to them, such as a plummy Malbec from Argentina.
