Cuban Sandwich

Cuban Sandwich
Cuban Bread from Porto's Bakery

"It's all about the BREAD," my Dad says about Cuban sandwiches. He is a real critic and connoisseur of the sandwich. People like to use French bread or sourdough but then it's not a real Cubano. My parents are in Michigan so I didn't get to spend Father's Day with them. In honor of my Dad, I made his favorite sandwich (extra mustard), with REAL Cuban bread from Porto's Bakery. Cuban bread melts in your mouth. It's so fluffy on the inside and has a delicate crispy crust on the outside. The crumbs get everywhere when you eat it.  

Cuban Bread from Porto's Bakery
Roasted Pork Loin

My brother and my cousin came over to share the sandwiches and to celebrate our dads. I crazily bought 2 loaves of bread thinking I was feeding an army. We only used one loaf but we assembled the sandwiches in two rounds. The first round had mustard and cheese only on one side with all of the other fillings. The sandwiches looked nice and tasted great but for the second round, they were fully loaded and tasted even better. They had mustard on both sides (just how my dad likes it!), cheese on both sides and packed with more ham than the first. They definitely didn't look pretty but they tasted great. I'm sure you can tell from the photos which sandwich is which.

I wish my parents could have been in town this weekend.  I'll definitely be making Cuban sandwiches the next time they are in LA. My Dad would have loved these. I can just picture him now, with a big grin on his face while he adds extra mustard to his sandwich.

Happy Father's Day, Dad!!!

Cuban Sandwich


  • 1 loaf of Cuban bread
  • 1 1/4 pound of good quality ham, thinly sliced
  • 1 roasted pork tenderloin, seasoned with salt, pepper, garlic powder and oregano, thinly sliced
  • 6-10 slices of Swiss cheese
  • Dill Pickles, thinly sliced 
  • Mustard
  • Butter

Preheat the oven to 450F. Season the pork loin with salt, pepper, dried oregano and garlic powder. Sear on all sides then place in the oven for 20-30 minutes. When the tenderloin juices run clear and there is very little pink left in the thickest part of the meat remove from the oven. Allow the meat to rest for 10 minutes then thinly slice.

Turn the oven down to 375F. Assemble your sandwich with mustard (on both sides if you'd like, the way my Dad does it) then add the pickles, ham, sliced pork and top with Swiss cheese. Slather butter on the outside of the top and bottom pieces of the bread. Place in the oven on a sheet pan, top the sandwich with another sheet pan and then place a very heavy cast iron skillet on top to flatten the sandwich. Allow to cook until the cheese looks melted and the sandwich has been sufficiently smushed, about 10-15 minutes. Slice diagonally and serve with a cold beer and extra mustard on the side.