This Miami-style Cuban sandwich has been a weekend ritual in my kitchen ever since I first tasted a pressed sandwich from a little shop in Little Havana. It combines bright citrus-marinated pork with salty ham, nutty Swiss, bright yellow mustard and crisp dill pickles all hugged by soft, slightly sweet Cuban bread. I discovered this combination on a trip to Miami years ago and immediately set out to recreate the balance of textures and flavors I remembered: tangy mojo, juicy roasted pork, melty cheese and the satisfying crunch of a press. The sandwich is simple but precise; small details like slicing the pork thinly on a bias and pressing long enough to melt the cheese make all the difference.

I make these sandwiches when I want something that feels both celebratory and comforting — perfect for a casual Sunday lunch with friends or a festive picnic. The mojo marinade brightens the pork and keeps it juicy through roasting, while the press transforms the assembled loaf into a cohesive handheld filled with melted cheese and warm pork. The finished sandwich sings of citrus, garlic, and caramelized crust, and it brings back warm memories of sunny deli counters and lively tables where everyone shares bites until the platter is empty.

Ingredients

• 1 lb pork tenderloin: Trim silverskin before marinating. Pork tenderloin roasts quickly and stays tender when marinated in mojo. Look for a uniform piece about 1 to 1.5 lb from the butcher for even cooking.
• 1 cup mojo marinade: A citrus-garlic marinade that brightens the pork. Use a jarred mojo or blend fresh orange juice, lime juice, garlic, oregano and a splash of olive oil for a fresher profile.
• 1 tablespoon complete seasoning: Cuban-style or all-purpose seasoning helps build savory depth; use sazón or a similar blend with garlic, onion and mild pepper.
• 2–3 loaves Cuban bread: Look for soft, slightly sweet loaves with a thin crust. If unavailable, use a soft bolillo or French-style roll cut lengthwise for a similar texture.
• 1/2 cup yellow mustard: Classic bright yellow mustard gives that authentic tang and cuts the richness; choose a smooth, slightly sweet variety for balance.
• 8 slices Swiss cheese: Emmental-style Swiss melts beautifully and adds a mild nuttiness. Pre-sliced deli Swiss works fine for even coverage.
• 16 slices sweet ham: Thin-sliced deli ham provides savory saltiness and a tender bite. Look for high-quality honey or sweet ham from the deli counter.
• Dill pickle slices: Crisp dill pickles add acidity and crunch; slice them thinly so every bite has balance.
• 8 tablespoons unsalted butter: Softened and spread on the outside for a golden, crisp finish when pressed. Clarified butter is an option for higher smoke tolerance.

Instructions

Marinate the pork: Use a fork or knife to poke shallow holes across the tenderloin so the mojo can penetrate. Place pork in a baking dish, pour 1 cup of mojo on top, sprinkle 1 tablespoon of complete seasoning, and turn to coat. Cover and refrigerate for at least 1 hour or preferably overnight for deeper flavor. The acid in the mojo tenderizes the exterior; avoid over-marinating more than 24 hours to prevent overly soft texture. Preheat and prepare to roast: Heat the oven to 400ºF. Line a baking sheet with parchment paper for easy cleanup and to keep the pork from sticking. Removing excess marinade will promote browning; reserve a tablespoon for basting if desired. Use a meat thermometer to ensure precision. Roast the tenderloin: Place the pork on the prepared sheet and roast for 20–30 minutes until the internal temperature reads 150ºF. Timing varies with thickness; start checking at 18 minutes. Roasting at 400ºF creates a flavorful exterior while maintaining a juicy center. Tent loosely with foil if the outside browns too quickly. Rest and slice: Allow the pork to rest for 10 minutes after removing from the oven. Resting lets juices redistribute; slice thinly on a bias for longer, more tender slices that layer easily in the sandwich. Aim for slices about 1/8 inch thick. Assemble the sandwiches: Slice each Cuban roll lengthwise and spread about 1 tablespoon yellow mustard on each half. Layer the bottom with 2 slices Swiss, 4 slices ham, 2–3 pickle slices, and 2–3 thin pork slices. Add another layer of cheese and ham if making larger sandwiches; top with the bread lid. Butter and press: Spread 1 tablespoon softened unsalted butter on the outside of both sides. Heat a sandwich press or skillet over medium heat. Place the sandwich and press down firmly, or close the press, until both sides are golden brown and the cheese is fully melted, about 5–6 minutes. If using a skillet, press with a heavy pan, flipping halfway for even browning. Slice and serve: Transfer to a cutting board and slice the sandwich in half on the bias. Serve immediately while cheese is molten and crust is crisp. Leftover slices reheat well under a broiler or in a hot skillet to revive crispness.

Storage Tips

Store leftover roasted pork in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze slices laid flat on a tray, then transfer to a freezer bag for up to 3 months. Assemble sandwiches just before reheating when possible; pressing a previously assembled sandwich will make the bread soggy over time. To reheat, use a sandwich press or skillet at medium heat to restore crispness and melt cheese. If reheating pork alone, warm gently in a skillet with a splash of mojo or stock to keep it juicy.

Ingredient Substitutions

If Cuban bread is unavailable, use a soft bolillo, split French roll or toasted baguette cut lengthwise; avoid very dense rolls that won’t compress. Substitute roasted pork shoulder or rotisserie chicken for pork tenderloin for a different texture; increase roast time if using shoulder. For a dairy-free option, omit the Swiss and increase pickles and mustard, or use a dairy-free melting cheese alternative. To reduce sodium, choose low-sodium ham and rinse pickles briefly.

Serving Suggestions

Serve with crisp plantain chips, a simple citrus salad, or black beans and rice for a fuller spread. A light, vinegary coleslaw pairs well to add crunch and brightness. Garnish with extra pickle rounds and a lime wedge for those who enjoy an extra citrus pop. For casual gatherings, slice sandwiches into thirds to create a shareable platter so guests can sample without committing to a full sandwich.

Cultural Background

The pressed Cuban sandwich is a Miami icon with roots in Cuban worker communities and Cuban-American cafeterias. Traditional compositions vary regionally; the Miami version typically includes roast pork, ham, Swiss, pickles and mustard on Cuban bread. The sandwich evolved from portable workers’ meals and deli culture, reflecting Sicily, Spain and Cuba influences through bread-making and cured meats. It’s as much about community and storytelling as it is about flavor.

Seasonal Adaptations

In summer, use freshly grilled pork marinated briefly in citrus mojo and swap pickles for quick-pickled cucumbers for a lighter feel. In winter, add a thin slather of caramelized onion jam for depth and serve with heartier sides like braised cabbage. Holiday gatherings welcome a larger roast pork shoulder instead of tenderloin to stretch servings; adjust roast time and slice thinly for assembling many sandwiches easily.

Meal Prep Tips

Prepare the marinade and roast the pork a day ahead to speed assembly. Slice the pork thin and store in a shallow container so slices reheat uniformly. Keep bread and condiments separate until service to avoid sogginess. Pack sandwiches in parchment and press slightly on transport to maintain structure. For work lunches, press quickly on a hot skillet in the morning and wrap in foil to retain warmth.

This sandwich captures the spirit of Miami in handheld form. Whether for a simple family lunch or a festive gathering, it’s reliably delicious and worth the small extra steps of marinating and pressing. Make it your own, and pass along the joy in every melty, crunchy bite.