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+ servings

Smoked Cuban Sandwich (aka Smoked Cubano)

A great way to add a new element to a traditional Cuban Sandwich. Using smoked pulled pork! This recipe is for one sandwich. Multiply ingredients for as many sandwiches you wish to make.
Course Lunch
Cuisine American, sandwich
Keyword cuban sandwich, smoked cuban sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 sandwhich
Cost $8


  • 1 french roll “Cubano” or “Bahn Mi” rolls work well
  • 1 tablespoon Butter
  • 2 tablespoons good Dijon mustard per sandwich
  • 2 slices Swiss cheese 1 per side of sandwich
  • ¼ pound pulled Smoked Pulled Pork
  • 3 slices thin Black Forrest Deli Ham
  • 1 medium sized dill pickle sliced thinly lengthwise
  • Salt and Pepper to taste

Pork Shoulder Cuban Sandwich Marinade

  • 3 cups apple cider or apple juice
  • 2 cups orange juice
  • 1 cup apple cider vinegar
  • 1 orange zested and quartered
  • 2 tablespoons cumin
  • 2 tablespoons kosher salt
  • 2 tablespoons whole black peppercorns



  • Trim off most of the fat cap to the pork shoulder and score the shoulder with X marks along all the sides.
  • Combine all marinade ingredients in a large stock pot and stir to incorporate. Place the pork shoulder into the stock pot. Cover and place in the refrigerator for up to 24 hours. If the pork shoulder floats, then flip it half way through the marinating process.
  • Remove from marinade and smoke the pork shoulder using our smoked pork shoulder method. This is great to do a day in advance of making the sandwiches.

To assemble the sandwiches

  • Preheat a cast iron skillet on medium/medium high heat. (Of course it’s easier with a Panini press, but we don’t have one of those!)
  • Cut rolls in half, lengthwise, and butter both sides on the inside. Press down, buttered side, onto preheated skillet to get a light toast onto the inside of the roll. (About three minutes or until slightly golden). Remove from heat.
  • On toasted roll start layering the sandwich.
  • First apply the Dijon mustard to both sides of the roll.
  • On the bottom roll layer with 1 slice of Swiss cheese (you may need to cut in half for the length of the sandwich), and then add ¼ lb pulled pork (from smoked pork above).
  • Next add ham and sliced dill pickles, and then top with another slice of Swiss cheese.
  • Finish by adding salt and pepper.
  • Cover with the top of the hoagie roll, and then slather butter to the top and bottom of the roll
  • Place sandwich onto the skillet and press with a heavy object like a cast iron pan. Add a can of tomatoes if more weight needed. Flip after five minutes and repeat by pressing sandwich with a heavy weight. Cook until the crust forms and the cheese is melted (about 4-5 minutes per side).
  • Serve warm. The sandwich will press down flat and have a nice toast to it, the Swiss cheese on both sides melting act like a glue, so be sure it’s melted enough.


This recipe is for one sandwich. Multiply ingredients for multiple sandwiches. **Cooking time may vary if you have a Panini press.