Cubano Pork Sandwiches

Name: Cubano Pork Sandwiches (Sous Vide)
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Yield: 2 servings
Cuisine: Cuban
Ingredients: ½ lb pork tenderloin; 2 garlic cloves, peeled and minced; 1½ tsp ground cumin; 1 tsp dried oregano; 1 tbsp orange juice; 1 tbsp lime juice; 2 bolillo or kaiser rolls, split; 2 tbsp butter, softened; 4 tbsp yellow mustard; 6 slices Swiss cheese; ½ cup sliced kosher dill pickles

Cubano Pork Sandwiches feature tender sous vide pork tenderloin coated in a tangy wet rub of garlic, cumin, oregano, orange and lime juice, then sliced and served on toasted rolls with mustard and Swiss cheese for an authentic Florida-Cuban experience.

🌍Cuban 🏷️Florida 🏷️Lunch 🏷️Pork 🏷️Sandwiches 🏷️Sous-vide

Total

3h 25m

Servings

2

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ lb pork tenderloin
2 garlic cloves, peeled and minced
1½ tsp ground cumin
1 tsp dried oregano
1 tbsp orange juice
1 tbsp lime juice
2 bolillo or kaiser rolls, split
2 tbsp butter, softened
4 tbsp yellow mustard
6 slices Swiss cheese
½ cup sliced kosher dill pickles

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Instructions

1
Pat pork dry with paper towels. In a small bowl, combine garlic, cumin, oregano, ½ tsp salt, orange juice, and lime juice, whisking to combine. Spread the mixture over the tenderloin to completely cover.
2
Vacuum seal tenderloin using a vacuum sealer or with our DIY vacuum sealing guide. Place pork in a Suvie pan, fill with water, and place the pan in the top zone of your Suvie. Input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 135°F for 2 hours. Top Zone: Sous Vide at 135°F for 2 hours.
3
After the cook, remove the pan from your Suvie and drain. Remove the pork from the vacuum bag, discard the liquid, and return to the pan. Return pan to the top of your Suvie and broil for 10 minutes, or until the pork is golden brown. Remove the pan from your Suvie and set aside to rest for 5 minutes before slicing.
4
Preheat a skillet or panini press over medium-high heat. Spread butter over the split rolls and place in the skillet to toast slightly, about 2 minutes. Remove rolls from the pan and spread with mustard. Divide cheese, pickles, and pork slices between rolls.
5
Return sandwiches to the skillet or press and toast for 2-3 minutes, (if using a skillet, place a heavy pan on top of the sandwiches) or until the cheese has melted and the bread is toasted. Remove sandwiches from the pan and cut in half. Divide sandwiches between 2 plates and serve.

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Tips & Notes

Pro tips

Pat the pork dry before applying the wet rub to ensure the seasonings adhere properly without excess liquid pooling.
Vacuum-seal the pork tightly with the rub to maximize flavor penetration during sous vide cooking.
Slice the cooked pork against the grain for maximum tenderness and better texture on each sandwich.
Toast the rolls with butter immediately before assembly to prevent sogginess from mustard and cheese.

Substitutions

Bolillo rolls → ciabatta or Portuguese rolls (maintains structure and crust)
Swiss cheese → provolone cheese (similar melting point, slightly sharper flavor)
Yellow mustard → spicy brown mustard (adds depth but use same amount)
Pork tenderloin → pork loin (requires extended sous vide time, ~3–4 hours)

Storage & make-ahead

Store cooked sliced pork refrigerated in an airtight container for up to 3 days; reheat gently in the sous vide bath at 140°F or in a skillet with a splash of water before assembling sandwiches.

Equipment

sous vide immersion circulator · vacuum sealer or heavy-duty freezer bags

Common Questions

Do I need a sous vide machine to make this recipe?

Yes, this recipe is designed for sous vide cooking. Without a sous vide immersion circulator, the pork will not cook evenly or achieve the same tenderness.

Can I use a different cut of pork?

Pork tenderloin is ideal for sous vide due to its size and cook time. Pork shoulder would require significantly longer cooking and different seasoning ratios.