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Cubano with Homemade Cuban Bread

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Prep Time 40 minutes
Cook Time 3 hours 35 minutes
Total Time 4 hours 15 minutes
Course Lunch, Main Course, Sandwich
Cuisine American, Cuban
Servings 4 large sandwiches

Equipment

  • Stand mixer (with dough hook) or large bowl for hand-kneading
  • Baking sheet (for bread loaves)
  • Parchment paper or silicone mat
  • Slow cooker (if you’re making a slow cooker cuban sandwich)
  • Cast iron skillet or panini press (for sandwich pressing)
  • Pastry Brush (to apply egg wash on bread)
  • Sharp bread knife (for slicing the loaves evenly)

Ingredients
  

For the Cuban Bread

  • Yields 2 loaves good for 4 large Cubanos
  • 4 cups bread flour plus extra for kneading
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1 tablespoon active dry yeast
  • 1 ¼ cups warm water 110°F
  • 2 tablespoons lard or vegetable shortening if unavailable
  • 1 egg white for brushing

For the Pork (for Cubano Sandwich)

  • Use leftover pork or make it fresh with this simple version
  • 2 lbs pork shoulder or pork butt ideal for pulled pork cuban sandwich
  • 4 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Juice of 1 orange
  • Juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil

For the Sandwich

  • 8 slices of homemade Cuban bread
  • 1 lb sliced roasted pork from above or crockpot cuban sandwich style
  • ½ lb sweet deli ham look for Cuban-style or honey ham
  • ½ lb Swiss cheese
  • Dill pickles sliced lengthwise
  • Yellow mustard
  • Butter for grilling

Instructions
 

Step 1: Make the Cuban Bread

    Activate the yeast:

    1. In a large bowl, dissolve sugar in warm water, then sprinkle yeast over the top. Let sit 5–10 minutes until frothy.

    Mix and knead:

    1. Add flour, salt, and lard to the bowl. Mix until combined, then knead for 10 minutes until dough is smooth and elastic.

    First rise:

    1. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled.

    Shape the loaves:

    1. Punch down the dough and divide in two. Shape each into a loaf about 12 inches long and place on a parchment-lined baking sheet.

    Second rise:

    1. Cover loaves and let rise again for 45 minutes.

    Brush and bake:

    1. Preheat oven to 375°F. Brush loaves with egg white and bake for 20–25 minutes until golden. Cool before slicing.

    Note: This bread is lighter than French bread and has a slightly crisp crust—perfect for pressing without becoming too dense.

      Step 2: Prepare the Pork

        Marinate:

        1. In a bowl, mix garlic, cumin, oregano, citrus juices, salt, and pepper. Rub all over the pork.

        Slow cook:

        1. Place pork in a slow cooker or oven-safe Dutch oven with olive oil. Cook on low for 8 hours (slow cooker) or bake at 300°F for 3 hours, covered.

        Shred:

        1. Once tender, shred the pork and reserve some of the cooking juices to keep it moist.

        Want to simplify? You can absolutely use store-bought pulled pork or leftover roast pork, but authentic cuban food recipes often call for slow-roasted pork shoulder.

          Step 3: Assemble the Sandwich

            Layer it right:

            1. Slice Cuban bread lengthwise
            2. Spread yellow mustard on both halves
            3. Add 2–3 slices of ham
            4. Add a generous pile of pork
            5. Add 2 slices of Swiss cheese
            6. Top with sliced pickles
            7. Close the sandwich

            Butter and press:

            1. Lightly butter the outside of the bread. Place sandwich in a hot skillet, and use a second skillet or panini press to press it down. Cook for 4–5 minutes per side until bread is crispy and cheese is melted.

            Serve hot and melty!