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Cuban Sandwiches

Prep Time10 mins
Cook Time30 mins
Servings: 4 sandwiches


For the roasted garlic aioli:

  • 1 large head of garlic
  • 1 teaspoon olive oil
  • cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • teaspoon salt
  • teaspoon ground cayenne pepper

For the Cuban sandwiches:

  • 4 hoagie rolls (or one loaf of Cuban bread cut into 4 portions)
  • 16 slices dill pickle chips
  • 4 slices Swiss cheese
  • 16 slices thinly sliced ham
  • 4 slices thinly sliced Mojo pork tenderloin sliced lengthwise
  • 2 tablespoons butter


To make the roasted garlic aioli:

  • Preheat oven to 425 degrees. Take the head of garlic and chop off the top 1/2 inch. Drizzle with olive oil and a pinch of salt. Wrap in aluminum foil and place onto a baking sheet or in a baking pan. Bake in preheated oven for 30 minutes or until cloves have softened completely.
  • Remove garlic from oven and let it cool for 5 minutes. Squeeze cloves into a small bowl. Using a fork, smash garlic until it becomes a paste. Add mayonnaise, lemon juice, cayenne, and a pinch of salt. Set aside.

To make the Cuban sandwiches:

  • Preheat a panini press over medium head. Alternatively, you and use a skillet on the stove over medium heat.
  • Cut hoagie in half. Spread both cut halves with roasted garlic aioli (about 1-2 tablespoons). On the bottom half, add 4 pickle slices. Cut Swiss cheese in half and place over the top of the pickles in a long strip. Top with sliced ham and sliced pork. Top with other half of the hoagie. Repeat with other 3 hoagies.
  • Add 1 tablespoon of butter to hot press or hot skillet. Add two sandwiches and close panini press and press down. Cook until cheese has melted, about 7-10 minutes. Remove and repeat with other 2 sandwiches. If using a skillet, add two sandwiches and press down with a heavy skillet. Cook for 5 minutes and then flip. Remove once the cheese has melted. Repeat with 2 other sandwiches.
  • Slice cooked sandwiches in half and serve immediately.