Cuban Panini
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Made with perfectly roasted tender pork, melty Swiss cheese, and homemade quick pickles all sandwiched between ciabatta bread this incredibly delicious Cuban Panini is something to remember! It’s an easy Cuban inspired recipe perfect for a crowd that can be made with or without a panini press!
The Best Cuban Panini Recipe
Let’s get two things out of the way, in my house we love pork and my husband loves a good sandwich. So of course we have a panini maker! But don’t stop reading, you don’t have to use a panini maker to make this tasty pork sandwich.
So what is a Cuban panini? Also called a Cubano, it was created in Tampa Florida by Cuban immigrants. It’s basically like a souped-up grilled ham and cheese sandwich with so much more going on! It’s typically made with ham, Swiss, roasted pork, pickles, and yellow mustard. But my version doesn’t have any ham. I’m all about the pork!
And similar to my slow cooker Crockpot Style Cuban Pork Tenderloin, the pork tenderloin in this panini recipe is bursting with classic Cuban flavors like citrus, soy sauce, garlic, and oregano. The flavor combination is unbeatable and addictively good. It infuses the pork with loads of flavor and tenderizes it at the same time. Then once it’s sandwiched between layers of Swiss cheese and pickles on some ciabatta bread and grilled to perfection it’s next level OMG good!
Why You’ll Love This Cuban Panini Recipe
- Easy Recipe! You don’t need any fancy ingredients or special skills. Once the tenderloin is marinated it bakes in under an hour and the sandwiches take just minutes to make.
- Classic Cubano Sandwich! Made with moist tender roasted pork, swiss cheese, quick pickles, and yellow mustard this Cuban panini tastes just like it came out of a little cafe in Miami.
- Family Favorite! This delicious Cuban sandwich recipe is really versatile and a crowd favorite. It can be served for lunch, dinner, or at your next potluck or party!
- Pork Tenderloin – You’ll need a 1 pound pork tenderloin.
- Orange Juice – You can use fresh or store-bought orange juice for the marinade.
- Lemon Juice – Use freshly squeezed lemon for the best flavor. Concentrated lemon juice is often too acidic.
- Soy Sauce – I always use low-sodium soy sauce to control the level of added salt. You can also use gluten-free tamari.
- Garlic – Always use freshly minced garlic cloves.
- Oregano – Dried oregano is a classic Cuban flavor that you should not leave out.
- Salt – Salt enhances the natural flavor of the pork.
- Black Pepper – Freshly ground is the best option if you have it on hand.
- English Cucumber – They have thinner skin and tiny seeds, which makes them perfect for pickling. A regular cucumber will work too just make sure to cut it into thin slices.
- Red Onion – I used red onion, but any type of onion you have on hand will work perfectly.
- Lime Juice – Fresh lime juice is a must for the best-tasting sandwich.
- Oregano – Use fresh oregano if you can find it. If not dried will work.
- Sugar – Just a bit of sugar is added for sweetness.
- Ciabatta Bread – I used Ciabatta buns to make this panini, but any type of mini loaves of bread will work such as french bread or Italian bread.
- Yellow Mustard – This is a classic Cuban sandwich ingredient.
- Swiss Cheese – Traditionally sliced swiss cheese is used, but you could also use mozzarella cheese or provolone cheese if you like.
This recipe is super easy! The roasted pork tenderloin cooks to perfection in just 25 minutes and then the sandwiches come together in minutes!
To begin, you need to start by marinating the pork to give it some flavor and tenderize it a bit. To do this, put the pork in a large ziplock bag along with the orange juice, lemon juice, soy sauce, minced garlic, dried oregano, salt, and black pepper together in a small bowl. Then seal the bag and toss well so the pork is thoroughly covered in the marinade. Now, place the bag in the refrigerator to marinate for at least 3 hours up to 24 hours.
After the pork is done marinating, preheat your oven temperature to 375°F (191°C). Next, put the pork in a baking dish and then pour any leftover marinade over the tenderloin. Then once the oven is hot, transfer the pork to the oven to bake for 20 to 25 minutes. Then when it’s done, remove the pork from the oven and cover the baking dish with aluminum foil. Now, let the pork rest for 15 minutes before slicing it thin to make sandwiches.
While the pork tenderloin is in the oven, you can start making the yummy pickles! Unlike traditional dill pickles, you can make them in minutes. Just combine the sliced cucumber, onion, lime juice, oregano, and sugar together in a small bowl. Then set it aside so that it can turn into pickles.
With the pork ready and pickles made, you can turn on your panini press. It needs to be nice and hot before you press the sandwiches. The results will not be as good if the press isn’t hot enough.
The process is super easy and each sandwich is made in the same way. First, get all the ingredients laid out. Then slice the ciabatta buns in half horizontally and spread the mustard on both sides of the ciabatta buns. Top the bottom of the bun with 2 slices of Swiss cheese, slices of pork, quick pickles, another 2 slices of cheese and finally with the other top of the bun.
Once the panini maker is preheated, transfer the sandwiches to the hot press and grill it for about 3 minutes. You don’t need to butter the panini press. The sandwich is ready after the grill marks form and the cheese has melted. Then repeat the process with the remaining sandwiches.
What Can I Add To My Panini?
Anything! Toss on some ham or salami if you like to make it as they do in Key West. You can also add some spinach or other veggies. Heck, even some Air Fryer Bacon! As long as the sandwich will hold together feel free to go crazy with your culinary creativity.
Do I Need A Panini Maker To Make This Recipe?
No, you can just use a grill pan or cast iron skillet and cook it over medium heat like a grilled cheese. As long as the sandwich is pressed and the cheese melts it will work. Just use something heavy to press on it so it can toast like a panini maker.
Expert Tips
- Temp the pork. To be considered fully cooked, the pork should register at 145°F (63°C) at the thickest part when tested with an instant-read digital meat thermometer.
- Rest the pork. To keep the pork tenderloin as juicy as possible you must let it rest for the full 15 minutes before slicing into it. This step is not optional for the best results.
- Make and eat. Grill the Cuban sandwiches to order. You can make them beforehand, but they are best when they first come off the hot press.
Storage
An already grilled Cuban panini will keep in the fridge for up to 3 days. To reheat, you can put it back on the panini maker for a few minutes or put the sandwich in the oven for about 7 minutes at 350°F (177°C). They can also be frozen for up to 3 months when wrapped well in plastic wrap.
Other Delicious Sandwich Recipes To Try
- BLT Sandwich
- Turkey Panini
- Muffuletta
- Steak Sandwich
- Croque Monsieur
- Hawaiian Ham And Cheese Stromboli
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cuban Panini
Ingredients
Cuban Style Pork Roast
- 1 pound pork tenderloin (boneless)
- ½ cup orange juice
- 3 tablespoons lemon juice
- 1 tablespoon soy sauce (low sodium)
- 4 cloves garlic (minced)
- 1 teaspoon oregano (dried, crushed)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (freshly ground)
Cuban Panini with Quick Pickles
- 1 English cucumber (thinly sliced )
- 1 small red onion (thinly sliced )
- 2 tablespoons lime juice
- 2 teaspoons oregano (fresh)
- 2 teaspoons sugar
- 4 Ciabatta buns (sliced in half horizontally)
- ¼ cup yellow mustard
- 16 slices Swiss cheese
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Cuban-Style Pork Tenderloin
- Place the pork in a large ziploc bag along with the orange juice, lemon juice, soy sauce, garlic, oregano, salt and pepper. Seal the bag and and toss well until the meat is evenly coated in the marinade. Refrigerate for 3 to 24 hours.
- Preheat the oven to 375°F.
- Place pork in a baking dish including all the leftover marinade. Bake for 20 to 25 minutes or until the internal temperature reaches 145°F (63°C)
- Transfer the pork from the baking dish to a cutting board and cover with aluminum foil. Let it rest for 15 minutes before slicing it thin.
Cuban Panini with Quick Pickles
- Preheat your panini press, according to the manufacturer's instructions.
- In a small bowl combine cucumber, onion, lime juice, oregano, and sugar; set aside.
- Slice the ciabatta bread in half horizontally. Spread the mustard on both sides of the ciabatta buns. Top the bottom of the bun with 2 slices of Swiss cheese, slices of pork, quick pickles, another 2 slices of cheese and finally with the other top of the bun.
- Transfer the sandwiches to the hot press and grill it for about 3 minutes. The sandwich is ready after the grill marks form and the cheese has melted. Repeat with remaining sandwiches.
Notes
- Temp the pork. To be considered fully cooked, the pork should register at 145°F (63°C) at the thickest part when tested with an instant-read digital meat thermometer.
- Rest the pork. To keep the pork tenderloin as juicy as possible you must let it rest for the full 15 minutes before slicing into it. This step is not optional for the best results.
- Make and eat. Grill the Cuban sandwiches to order. You can make them beforehand, but they are best when they first come off the hot press.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
These look amazing! I haven’t had a really good cuban since we moved from Florida several years ago. I will absolutely be trying this recipe!
Thank you, you will love it.