Cuban Pork Sandwich (Cubanos) from Chef Movie

Name: Cuban Pork Sandwich (Cubanos) - Chef Movie Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cuban
Ingredients: 2 thin slices baked leg ham; 4 large (, thin slices Mojo Marinated Pork); 2 pieces of white baguettes (, 6 inch/15 cm in length, cut in half); Melted butter (, for brushing); American mustard; 2 thin slices Swiss cheese; 2 or 3 dill pickles (, thinly sliced)

This is the authentic Cubanos sandwich from the 2014 Chef movie, created by real-life chef Roy Choi. It features mojo-marinated pork, baked ham, Swiss cheese, and dill pickles pressed between crusty white baguettes—and can be made in a skillet without a panini press.

🌍Cuban 🌍South American

Cuban Pork Sandwich (Cubanos) from Chef Movie

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

2 thin slices baked leg ham

4 large (, thin slices Mojo Marinated Pork)

2 pieces of white baguettes (, 6 inch/15 cm in length, cut in half)

Melted butter (, for brushing)

American mustard

2 thin slices Swiss cheese

2 or 3 dill pickles (, thinly sliced)

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Instructions

1
Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
2
Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
3
Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
4
Butter the bottom AND top of the outside of the baguettes.
5
Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
6
Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.

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Tips & Notes

Pro tips

Brush the outside of the baguette generously with melted butter before cooking—this creates the signature crispy, golden crust.
Press the sandwich firmly during cooking to meld the cheese and compress the layers; skillet method works best with a second heavy pan on top.
Layer ingredients in order: mustard, ham, mojo pork, Swiss cheese, pickles—this ensures even distribution and proper melting.
Cook over medium heat until the exterior is golden and crispy and the cheese is fully melted, about 3–4 minutes per side depending on your skillet.

Substitutions

Swiss cheese → provolone (slightly sharper flavor, still melts well)
White baguette → Cuban bread if available (more traditional, lighter crumb)
American mustard → yellow mustard (if American mustard is unavailable)

Storage & make-ahead

Assemble and freeze unbaked Cubanos wrapped in foil for up to 2 weeks; cook from frozen in a skillet or panini press, adding 2–3 minutes extra cooking time.