Cuban Pork Sandwich

Yield: Serves 20 as an appetizer or 4 as a sandwich

Chef: Chef Thomas Sixsmith

Cuban Pork Sandwich


  • 1 Tbsp. oregano
  • 1 Tbsp. cumin
  • 1 Tbsp. salt
  • 1 Tbsp. olive oil
  • 1 lb. pork loin
  • 1 loaf of french bread-sour bread
  • 2 Tbsp. Dijon mustard
  • 2 small dill pickles, sliced very thin, lengthwise
  • ¼ lb. ham, sliced deli-style
  • ¼ lb. provolone cheese, sliced
  • 4 Tbsp. olive oil

Mojo Crillo (Cuban dipping sauce):

  • ½ C. orange juice, fresh squeezed
  • 2 Tbsp. lime juice, fresh squeezed
  • 1 Tbsp. lemon juice, fresh squeezed
  • 2 garlic cloves, minced
  • 1 bay leaf


Preheat the oven to 375ºF. Combine the oregano, cumin and salt. Brush the pork loin with olive oil, rub with herb mixture and place on a baking sheet. Cook in the oven for 25 minutes or to an internal temperature of 145ºF. Allow the pork loin to cool and slice into thin portions. Cut the french bread into quarters and then slice in half. Spread the cut side evenly with mustard. Add the pickles, pork loin, ham and lastly, the cheese. Build the sandwich so the ingredients are distributed evenly and not stacked to high. Using a large non-stick pan over medium heat add 1 T. of olive oil and place one portion of the sandwich in the pan. Using a metal spatula press the sandwich down, crisping the bread and melting the cheese. Cook for two minutes a side, remove and cut the sandwich into serving size portions or if available cook on a panini press. Serve hot.

Mojo Crillo - combine all the ingredients and place in a bowl for dipping.

Enjoy with a glass of Cakebread Cellars Vaca