Two porks are better than one

Let’s eat the best thing ever invented in Florida.


I’m just going to come out and say it; the Cuban sandwich is among the top sandwich options in the world. It’s in my top 10. If you’ve never had one, a Cuban or Cubano is typically a sandwich on a semi crusty, long roll with a soft center that is stuffed with ham, roast pork, pickles, Swiss cheese, and yellow mustard. The sandwich is then pressed in a panini press (also called a plancha) with butter until the crusty outside of the bread is fried and crunchy and the interior fillings are warm and melty.

If you’ve yet to eat a Cuban sandwich, hopefully you’re interested in finding one or making your own now.

The Cuban sandwich likely originated in the Tampa, Florida area in the late 1800s or early 1900s according to the nerds who update wikipedia. The sandwich spread from its beginnings in that area and by the 1960s it was prominent on Miami restaurant menus. Now you can find Cuban sandwiches on menus at sandwich joints all over the place.

There are currently three different versions of the Cuban sandwich that you can find in different areas of Florida, but for some reason, most of the rest of the restaurants serving Cubans around the country are based off the Miami version.

  • Miami Cuban: Cuban bread, roasted pork, ham, Swiss cheese, pickles and mustard
  • Tampa Cuban: Cuban bread, roasted pork, ham, Swiss cheese, pickles and mustard + salami (Genoa)
  • Key West Cuban: Cuban bread, roasted pork, ham, Swiss cheese, pickles and mustard + lettuce, tomatoes and mayonnaise

For my focus on the Cuban sandwich, we’re going with the Miami version. Keep reading to see how I make mine.

The bread

Three Cuban-style bread rolls ready for sandwiching.

If you’re making Cuban-style bread, you’re gonna need to buy some lard.

Cuban-style rolls are very similar to a white bread sub roll but the fat typically comes from lard instead of butter or oil. The proportion of lard/fat to flour is such that the lard will only contribute a small amount of flavor. This bread does not have the amount of lard flavor that you will find in homemade tortillas.

When you’re making biscuits, lard will often contribute to more flakiness and layering because lard has a higher melting point than butter and that means lard has a longer period of time where it steams and vents to air.

But when baking bread, lard can contribute to a drier and softer bake because of its high (100%) fat content vs butter (about 80% fat).

Cuban rolls are spritzed with water or baked in a high hydration oven to make the outside of the rolls a bit crusty while leaving the center soft. I spray my unbaked rolls liberally with water and immediately place the dough in the oven. This process brings the hydration up to help crust up the outside. The result is a great soft-on-the-inside sub roll, but with a Cuban we’re going to ruin that bread texture and make it something else entirely with a hot sandwich press.

3 hours
Cuban bread rolls (Pan Cubano)

Making Cuban sandwiches? First you're going to need to find some lard. Then you'll need to make these soft, semi-crusty rolls that eventually you'll smash between two hot surfaces. Oh, and you'll need some pork, ham (also pork), mustard, Swiss cheese and pickles!

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Here’s a pretty Cuban sandwich loaf you can look at. I looked at if for a few minutes myself.

Freezing tip: if you can’t eat three 15-inch Cuban rolls in a couple of days, wrap one (or two) rolls tightly in plastic wrap and then aluminum foil and put it in the freezer. Then when you want to eat Cubans again, pull the frozen bread out and leave it on the counter for 3 hours or so and it will thaw and be almost as good as when it was fresh. I always freeze bread to make sure I don’t waste it.

The mojo marinated roast pork

This mojo marinade is fantastic. I can write more about it, and I will, but if you take anything from this sandwich post, please try this marinade.

My pork cooking technique is highly influenced by Kenji Lopez-Alt’s Cuban-style Roast Pork Shoulder recipe. Go read that run down and recipe if you’re interested. His marinade is slightly different than mine, and I used a different cut and weight of meat with different timing needed. But I was inspired by his technique of wrapping my pork in aluminum and then later unwrapping it with a higher heat in the oven.

The best idea that I got from that recipe was to reserve some of the mojo mixture and use it to coat the meat when serving. The zesty citrus and garlicy tang is fantastic on this pork, and they shine through the Cuban sandwich even when put up against the mustard and pickles. Do not forget to hold some mojo marinade back for slathering on the pork in your Cuban.

The mojo marinade prior to being added to the pork.
Basting the pork roast with its own juices and mojo marinade.

Here’s my mojo pork inspired recipe.

5 hours and 15 minutes
Mojo marinated roast pork

Roasted pork that is garlicy and tangy from the citrus based marinade becomes a great addition to a Cuban sandwich or served on a plate with rice.

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The pickles

Savory dill pickles that will encourage you to continue making your own pickles.

One of the major flavors in a Cuban sandwich comes from the dill pickles. The mustard and the pickles are neck and neck for the most intense flavor, and they meld really well together.

I have shared this pickle recipe before, and it’s a good one.

25 minutes
Spicy MSG pickles

Spicy and dilly and savory pickles are great as a snack or in a sandwich. A great addition to any refrigerator. I based this recipe off of this tweet from Joshua Weissman and added extra spice.

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The other stuff

Ham, Swiss cheese and yellow mustard are the last three ingredients we need to make a Cuban inspired sandwich. All three are easy to find and buy at your local market. Other than the mojo roast pork, you could easily make a Cuban just from things you can purchase at the grocery store.

Sandwich Assemble!

Let us put all the pieces together and make Cuban sandwiches.

Here’s all the stuff I put into my Cuban sandwiches. That 78 Yellow Mustard is a local brand that we prefer, but any yellow mustard should work in a Cuban. French’s is a national brand that should be available near you.

I like to layer my Cuban sandwich ingredients in this order from top to bottom (or you can just memorize the gif below):

  • top of bread
  • yellow mustard
  • Swiss cheese
  • pickles
  • mojo roast pork
  • ham
  • Swiss cheese
  • yellow mustard
  • bottom of bread

The most important things in the layering process in my experience is that you must get the mustard directly on the bread (like almost all other times you’d use mustard in a sandwich) and it’s best to get the cheese beside the bread so that it’s closer to the heat source which will help with melting. Everything else in the layering doesn’t really matter that much, but I do like getting the pickles near the melty cheese just in case they try to slip around when you’re biting the sandwich.

Sometimes the gifs I make mesmerize me and I watch them for minutes at a time thinking about sandwiches past and future. This is me making a Cuban to the point right before it gets seared and pressed.
Pre griddling. This would still be an awesome cold sub sandwich, but we’re not done! The hot griddle on both sides just adds extra crunch, texture and warms everything through.

The sandwich press

We use a Cuisinart “Griddler” that we got years ago and it works great for pressing sandwiches. You can swap out the flat griddle sides and use the grill panels if you like grill marks. You can also keep it open fully for a flat surface/griddle to grill a steak or some other meat if you wanted.

If you don’t have a panini press, you could accomplish the same task with two cast iron skillets or a flat griddle and a cast iron skillet. Put one over a hot burner on your stove and you can put the sandwich on that pan and then lay the other cast iron skillet on top of the sandwich to provide the weight for the “pressing.”

You will want to spread a little butter on the bottom and top of the bread before pressing. This helps with the browning and will contribute flavor to the outside of your sandwich.

Griddling action. Look at that butter dripping down and sizzling underneath! This photo is taken inside our panini press.
Another Cuban sandwich getting melty between the presses.

The finished Cuban sandwiches

Here we go, the final results.

Slicing tip: always cut your Cuban sandwiches diagonally. I don’t know why, but everyone does it so I do it too!

Hello, beautiful porky goodness inside melty and mustardy bread crunch.
This is the second time I really tried to make a solid Cuban. August 17th, 2020. This was roast pork and pulled pork instead of ham. The bread wasn’t as authentic either, but once pressed it’s hard to tell.
Brown and crunchy bread accompanies the warm, soft and melty insides.
Stacked and thick Cuban sandwich.

Lets be real

Unless you hate mustard or pickles (shout out to Shana), you should really be excited about Cuban sandwiches.

If you’re not a bread baker, the hardest part about making Cubans is the roast pork. Many grocery stores have some sort of cooked pulled or chopped pork which could be a substitute if you wanted a Cuban style sandwich at home in a pinch. So, basically this is very approachable if you were looking for something very flavorful and not terribly difficult to make.

Make more Cuban sandwiches. Check back next week when things might get sloppy.


Meatloaf smeatloaf double beatloaf

Randy from A Christmas Story really had a beef with meatloaf.


A lot of folks, like Randy, do not like meatloaf. Maybe that’s because they have not had the right opportunities to enjoy a good one? I remember enjoying my Mom’s meatloaf fairly often as a kid, usually with potatoes of some preparation and corn or some sort of green vegetable that she had lovingly prepared.

Back then, I never really turned meatloaf into leftover sandwiches, but I’ve come to learn that I enjoy a meatloaf sandwich almost as much as the sliced-on-the-side-of-potatoes version. Luckily a typical meatloaf is large enough to turn into multiple servings so you can enjoy it both ways. Meatloaf also reheats very well. It can be reheated either in the microwave, toaster oven or the best option would be in a skillet to crisp up both sides.

This week I made my favorite meatloaf recipe and I turned it into several sandwiches. You can read along to see what steps I took and what recipes I used.

Dutch crunch potato buns

Is it a tiger or a giraffe?

With a crunchy, crackly, sweet exterior and a soft pillowy interior these are awesome rolls for a meatloaf sandwich. Toasted or untoasted they work well. Dutch crunch, also known as tiger bread (or sometimes giraffe bread) is slathered with rice flour, sugar, yeast and oil prior to baking and that mixture bakes into a craggly crunchy surface on the exterior of the roll.

Dutch crunch has become very popular as a sandwich bread in the Northern California area over the past few years. Theirs seems to be a much more firm doughy bread, whereas mine is based on a soft potato dough, so the interior of my buns are very soft. As usual, I’m not doing something that’s totally traditional here, but I feel that since sliced meatloaf is fairly soft on the sliced sides, you don’t really want a hard bread to serve as the boundaries of your sandwich.

Below is the recipe I have worked on for a few weeks. The first time I tried it I ended up applying too much glaze and it did not crack properly. But it still was crunchy and left you with a sweet crust. The glaze is much like the texture of glue and you only want a thin, even layer to achieve the proper tiger/giraffe pattern. Give the recipe a try, it’s a good one for all sorts of sandwiches.

Dutch crunch potato buns

Great crunch and a soft interior on rolls with a sweet and flavorful crust make for very good sandwiching. This recipe requires three ingredients that you might not have, but it's well worth the investment.

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The meatloaf

I based this recipe very loosely off of my Mom’s meatloaf. She is not a big fan of spicy food, so she never used sriracha in hers. I’m not even sure if we could get sriracha where I lived when I was growing up. Mom also baked her meatloaf in a loaf pan, whereas my recipe is baked freeform on a sheet pan. This allows me the ability to baste the meatloaf with my sriracha ketchup glaze which I do in fifteen minute intervals during the bake.

Sriracha glazed meatloaf

An addictively spicy glaze on this meatloaf will leave you craving more. Add a slice between buns or slices of bread and you've got yourself a winner.

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The other stuff

Special sauce

This is one of the sauces I make for my smash burgers if I’m not using mayonnaise. I uploaded this recipe without finely diced pickles in the sauce, but that’s definitely an alternate version of the sauce that I really enjoy. The addition of the pickle juice means you don’t need the pickles, but it their addition gives it a bit of texture and visual appeal. Sometimes I’ll grate some yellow onion into this sauce too. But the simple version is the one I was using this week on my meatloaf sandwiches.

5 minutes
Special sandwich sauce

Great substitute for mayonnaise but way more flavorful. Perfect on a burger or even as dipping sauce for fries and onion rings.

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Shallots

Adding an extra crunchy element to any sandwich is a good call in my book. I fried up some thinly sliced shallots for a few of my meatloaf sandwiches this week and here’s the process I used. It’s barely a recipe with only two ingredients, but the temperatures of the frying oil and times are fairly important. Shallots also go from very blonde in color to super dark within the span of less than a minute, so you have to keep your wits about you when frying.

Crispy fried shallots

These are supposed to be a crispy topper for a sandwich, but they quickly evolve into a pre-dinner snack. Be careful.

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Two examples of my meatloaf sandwiches

Sriracha glazed meatloaf on a Dutch crunch roll with special sauce and cheddar.
Fried shallots and pickles on a sriracha glazed meatloaf with white cheddar and special sauce.

And an extra version

meatloaf sandwich with cheddar on sliced toasted bread
I made this one a few weeks ago with the same sriracha glazed meatloaf recipe. Bread was a sliced hearth bread and cheddar toasted in a pan with butter.

Bake more meatloaf! Sandwich more meatloaf!