Have you always loved a classic Cuban sandwich but want to add a delicious spin to it?
This smoked Cuban sandwich is filled with tender pulled pork, zesty ham, melted cheese, tangy dill pickles, and bold mustard. It comes together in a crispy French load loaf, then pressed and grilled to perfection. I am drooling thinking about when I made this sandwich now.
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Table of contents
Smoked Cuban Sandwich
A Cuban sandwich is a Florida creation that was created in cafes for Cuban workers and later served within their immigrant communities. It is extremely popular in South Florida and can be made in many variations.
Everyone loves a sandwich but imagine how much better they jammed packed with pulled pork. I had some leftover pulled pork, so threw together this sandwich and it was EPIC. Who would love the combination of pickles, ham, pulled pork, mustard and cheese.
What You’ll Need
- French Bread
- Leftover Pulled Pork (if You Don’t Have Leftover Pulled Pork I Have Included a Recipe Below for It)
- Orange Juice
- 1 Lime (zest and Juice)
- Oregano
- Red Pepper Flakes
- Cumin
- Salt
- Cracked Black Pepper
- Peppered Deli Ham
- Sliced Baby Swiss Cheese
- Ground Dijon Mustard
- Sandwich Style Dill Pickles
- Cilantro (chopped)
How to Make a Smoked Cuban Sandwich
Step 1: Preheat and Warm The Pork Butt
Turn on your grill to medium heat and close the lid. Heat the leftover pulled pork. Mix the meat and seasonings in a large sauté pan. Warm over medium heat until the sauce is distributed throughout the pork and everything is warmed.
Step 2: Prep Your Bread
While the grill is heating, prepare the bread. Place the bread, buttered side down, on the grill grates and cook until evenly toasted. Place it on a large cutting board covered with heavy-duty aluminum foil.
Place a large, heavy pan in your grill and close the lid. The pan will preheat while you prepare your sandwich.
Step 3: Assemble The Sandwiches
Assemble the sandwiches. Layer the mustard, pickles, cheese, ham, and pork across the toasted sides of the bread. Press the halves of the bread together and wrap them as tightly as possible with foil.
Step 4: Grill the Cuban Sandwiches.
Place the foiled sandwich on the grill and top with the heavy, preheated pan. Turn the grill temperature down to low and let the sandwich get all toasty and the cheese melt. Check the sandwich after about 10 minutes.
Cool and serve. Allow the sandwich to cool for 5-10 minutes before slicing into individual servings. Top with chopped cilantro.
Don’t Have Leftover Pork Butt? Try This Recipe
Prepare the pork by trimming away any extra fat or silver skin you can see. Then, set your smoker to 250°F.
Season the pork with the rub, chili powder, cumin, and pepper.
Put the seasoned pork shoulder in the smoker and let it cook until it reaches an internal temperature of 170°F, which usually takes about 3 hours, you should spritz the pork each 30 minutes with your choice of liquid, I go between beer, apple juice and ginger beer.
Arrange the garlic, onion, lime slices, orange juice, and oregano in a disposable baking tray. Add the partially cooked pork, wrap it tightly with foil, and put the tray back in the smoker.
Allow the flavors to meld into the meat and continue cooking the pork until it reaches an internal temperature of 203°F, which should take another 3 hours.
Let the roasted pork rest for about 30 minutes and cool slightly. Then, pull the pork out and prepare it for the sandwich.
Reheating Cuban Sandwiches
The most hassle-free way of reheating your leftover sandwiches is in the microwave or in the pan. If you heat your sandwich in the microwave, it might go soggy, so I suggest heating it in the pan for 5-8 minutes.
Looking for More Sandwich Recipes?
There is nothing like a good sandwich, here are some of my favorites
Smoked Bahn Mi with Pork Belly Burnt Ends
Cuban Sandwich With Pulled Pork
What To Serve With Smoked Cuban Sandwich
Although a Cuban sandwich can be enjoyed alone, the best side dishes to serve with the sandwich are;
- Chilli Fries
- Pickles
- Bacon Mac and Cheese
- Smoky Carrots
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Smoked Cuban Sandwich
Equipment
- Grill
Ingredients
- 1 loaf French bread sliced in half lengthwise
- 2 cups leftover pulled pork
- ¼ cup orange juice
- 1 whole lime zest and juice
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ½ pound peppered deli ham thinly sliced
- ¼ pound deli sliced baby Swiss cheese
- ¼ cup stone ground Dijon mustard
- 10-12 slices sandwich style dill pickles
- ½ cup fresh cilantro chopped
Instructions
Step 1: Preheat and Warm The Pork Butt
- Preheat the grill. Turn on your grill to medium heat and close the lid. Allow the grill to preheat while you butter the cut sides of your bread.
- Heat the pork. In a large sauté pan, combine the pork, orange juice, lime zest and juice, oregano, red pepper flakes, cumin, onion powder, salt and black pepper.
- Warm over medium heat until the sauce is evenly distributed throughout the pork and everything is warmed through.
Step 2: Assemble The Sandwiches
- Assemble the sandwiches. Layer the mustard, pickles, cheese, ham, and pork across the toasted sides of the bread.
- Press the halves of the bread together and wrap as tightly as you can with the foil.
Step 3: Grill the Cuban Sandwiches.
- Place the foiled sandwich on the grill and top with the heavy, preheated pan.
- Turn the temperature of your grill down to low and let the sandwich get all toasty and the cheese melted.
- Check the sandwich after about 10 minutes.
- Cool and serve. Allow the sandwich to cool for 5-10 minutes before slicing into individual servings. Top with chopped cilantro.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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