Cubano Sandwiches with Mojo Sauce

Cubanos are traditionally sandwiched in a soft, sweet bread found at Cuban bakeries and then cooked in a customized sandwich press. In this version, an easy crowd-pleaser, you split large ciabatta loaves, layer the ingredients, flatten the sandwiches with your hands and bake them wrapped in foil. If you want to prepare the components in advance, you can cook the pork, let it cool to room temperature, wrap tightly and refrigerate for up to 3 days. The mojo sauce can be made up to 3 days ahead as well, and stored tightly covered in the refrigerator.

Cubano Sandwiches with Mojo Sauce

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Serves: 10 Total Time: 2 hours and 45 minutes


  • For the mojo sauce:
  • 1/2 cup (4 fl. oz./125 ml) fresh orange juice
  • 1/4 cup (2 fl. oz./60 ml) fresh lime juice
  • 1/2 cup (1/2 oz./15 g) fresh cilantro leaves
  • 3 garlic cloves, chopped
  • 1 1/2 tsp. grated orange zest
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. ground cumin
  • Sea salt and freshly ground pepper
  • 1 cup (8 fl. oz./250 ml) olive oil
  • 1 pork tenderloin (about 1 lb./500 g)
  • Salt and freshly ground pepper
  • 1 Tbs. olive oil
  • 2 ciabatta or other rustic loaves, each about 11 by 6 inches (28 by 15 cm)
  • 1/2 cup (4 oz./120 g) sweet-hot mustard or honey mustard
  • 1/2 lb. (250 g) thinly sliced ham
  • 1/2 lb. (250 g) thinly sliced Swiss cheese
  • 2/3 cup (4 oz./125 g) chopped dill pickles


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Instead of toasting the sandwiches in the oven, you can use a panini press.

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