If you love that classic cubano sandwich but want a spicy upgrade, this Spicy Cuban Sandwich with Jalapeño Mustard is exactly what your taste buds have been craving. Featuring traditional Cuban bread, slow-cooked pork, and Swiss cheese alongside a fiery jalapeño mustard, this recipe brings authentic cuban cuisine into your kitchen with a kick. It’s personable, a little playful (“Watch out—this one bites back!”), and totally craveable: all the nostalgia of cuban food recipes with a surprise heat element that makes this “easy cuban sandwich” feel fresh and fun.
Spicy Cuban Sandwich with Jalapeño Mustard
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Main Course
Cuisine American, Cuban
Servings 8 hearty sandwiches
Large slow cooker (or crockpot for slow cooker cuban sandwiches method)
Roasting pan (if cooking pork in oven)
Sharp knife and cutting board
Food processor or blender (for mustard)
Grill pan, panini press, or heavy skillet (for crisping sandwich)
Spatula, tongs, small mixing bowl, whisk
For the Sandwich (8 servings)
- 2 lbs pork shoulder trimmed of excess fat (best for juicy pulled pork cuban sandwich)
- 8 slices of genuine Cuban bread or sub with soft French bread if unavailable
- 8 oz thin-sliced ham traditionally sweet air‑dried ham in cuban cuisine
- 8 oz Swiss cheese thin-sliced
- 4 tsp yellow mustard optional base layer
- Butter enough for buttering bread
For the Jalapeño Mustard
- 4 fresh jalapeños ribs & seeds removed (leave seeds for extra heat)
- 2 cloves garlic roughly chopped
- 1/2 cup Dijon mustard
- 2 tbsp yellow mustard
- 1 tbsp honey
- 2 tsp apple cider vinegar
- Pinch of salt and pepper
Prepare the Pork
Season the pork shoulder generously with salt, pepper, and optional cumin or oregano for a hint of Mediterranean flair.
Place in slow cooker with ½ cup water or broth. Cook on LOW for 6 hours, until pork is tender enough to shred.
Once done, carefully remove pork, shred with forks, and mix any juices back in. Set aside.
Make the Jalapeño Mustard
In a small pan, sauté jalapeños and garlic just until slightly softened (about 2 minutes).
Transfer to blender or food processor; add Dijon, yellow mustard, honey, vinegar, salt, and pepper.
Blend until smooth. If it’s too thick, add water or vinegar, 1 tsp at a time. Taste and adjust: more honey if too sharp, more jalapeño for heat.
Assemble the Sandwiches
Split each loaf of Cuban bread lengthwise; lightly spread plain yellow mustard on one side, jalapeño mustard on the other.
Layer: Swiss cheese first (helps bind when heated), then generous pulled pork, ham, and another slice of cheese.
Press bread closed and spread outer sides with softened butter for crisping.
Press and Toast
Heat grill pan or skillet over medium-high. Use press or weight to firmly press sandwich for 3–4 minutes, until bread is golden and cheese melts.
Carefully flip and press 2–3 more minutes.
Remove and allow to rest 1 minute; slice into 2–3 diagonal pieces.
Pairings
- Cuban-style plantain chips or tostones – salty contrast with heat
- Crisp green Cuban salad – romaine, avocado, tomato, olive oil, lime
- Mango-lime slaw – bright flavor, nice crunch
- Classic Cuban black beans & rice – comforting traditional base
- Crisp lager or iced Cuban espresso – balance those jalapeños
FAQs
1. Chicken vs pork?
You can use chicken breast or thigh, but pork shoulder is best for authentic cuban pork sandwich texture and flavor. Chicken makes it an unconventional twist rather than a true sandwich cubano.
2. Boneless or bone‑in pork shoulder?
Always use boneless for easy shredding and cutter carrying capacity. Bone‑in takes longer and leaves awkward bits.
3. Cuban bread essential?
Yes—this bread has a soft, slightly sweet interior and thin crisp crust. But if unavailable, a similar French-style loaf works. Toast until crisp for the closest experience.
4. Can I make spread milder?
Definitely! Remove seeds from all jalapeños, start with fewer peppers. For even milder, mix Dijon and yellow mustard without jalapeño—still delicious but tamer.
5. Storage and reheating?
Store jalapeño mustard separately (up to 2 weeks fridge). Pork lasts ~4 days. To reheat sandwiches, wrap in foil and warm in 350°F oven for 10–12 minutes; re-press in panini press to restore crisp.
