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The L'OCA Cubano Sandwich

By Chef Fabricio Daros

Add some cha-cha-cha to your sandwich game with a Cuban-inspired treat made with ingredients made in-house at L'OCA!

25 min cook time

Serves 4

Why We Like It

From a makeshift lunch in Florida’s cigar factories to a worldwide sensation, the classic Cubano sandwich features roasted pork, sliced ham, Swiss cheese, pickles, and mustard on pressed Cuban bread, while the also popular Tampa variation shows some Italian influence by including a layer of Genoa salami.
To create this recipe, we shopped on our own shelves to collect some high-quality ingredients we prepare ourselves in-store, including the star of the sandwich, our house made porchetta, which can be found in various forms throughout our store.
For an entire roasted porchetta, head to The Butcher. For wider slices, look for it along our ‘Wall of Food’. For portions sliced as thin as you’d like, stop into our Specialty department. And for a hot, crispy, ready-to-enjoy serving, ask for it at PYRO Pizzeria & Rotisserie.
Also, we selected L’OCA Sweet & Smoky Mustard, not only to cut through the pork’s richness but to add just a little more mambo to your Cubano.

Ingredients

4 servings

Preparation Notes

Pressing a Cubano is absolutely crucial, for two reasons: it thoroughly heats the fillings and creates some ooey gooey melty cheese.

If you own a panini press, we hope you’ve already used it to make countless Cubanos.
But if not, here are several DIY sandwich pressing solutions:

  • Use a heavy cast iron skillet
  • Invest in a weighted burger press
  • Wrap something heavy (like a brick) with aluminum foil

Just like the proverb says, “good things come to those who wait,” we’ve found that it’s best to start over a low heat. We want to heat the fillings, melt the cheese, and only toast until the bread is a light brown.

Making the recipe

  1. Step 1

    Slice & Smear

    • With a serrated knife, slice the baguette lengthwise, being careful not to cut completely through to the other side.
    • The baguette should open up like a book, with both halves still attached. Smear a generous amount of mustard on both cut sides of the baguette's interior.
    Next step

  2. Step 2

    Assemble

    • Layer the porchetta, ham, and cheese evenly on one side of the bread.
    • Top with pickle slices.
    • Close the sandwich, pressing firmly to secure the fillings.
    • Cut the sandwich into even portions.
    Next step

  3. Step 3

    Grill

    • Heat a skillet over low heat.
    • Spread butter on one side of each sandwich portion.
    • Working in batches, place each portion, butter side down into the heated skillet.
    • Spread butter on the other side of the sandwich, and flatten the sandwich with your choice of weight.
    • Cook for 4-5 minutes per side, or until golden brown and the cheese has melted.
    • Repeat with the other portions.
    Next step

  4. Step 4

    Serve

    • Serve immediately on its own, or with your favourite chips, and a cold beverage.
Back to step 1

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