I always know when football season has arrived because the volume in my house goes way up. I love being in the kitchen, but I also like to join in on the fun and don’t want to miss out on game day! So, if you’re like me and are looking for an easy sandwich recipe to add to your Super Bowl spread this year, look no further. This Cubano sandwich recipe is made in the slow cooker, giving you plenty of time to make additional Super Bowl snacks and actually enjoy the game with your guests!

Slow Cooker Cubano Sandwich

My slow-cooker Cubano sandwich recipe really is special. Here’s why:


I love this recipe for so many reasons. The most obvious one is that homemade Cubanos are absolutely delicious. Oh, and they smell great, too. Everybody loves how the house smells when they walk in! The slow-cooker method also frees me up to throw together some appetizers and whip up some cocktails for my company. Plus, there's just something about serving a piping hot, hearty sandwich.


There are a lot of other Cubano recipes on the internet, and I find that they often have the same list of ingredients. When I put this recipe together, I was craving something a little different. A Cubano sandwich with even more flavor! What makes my recipe special is the additional spices that you won’t find in other recipes. Yum!


I also like to marinate and rest the pork overnight—so it gets super infused with deliciousness! Another tip for this recipe is to not skimp on bread. Using high-quality bread absolutely makes a huge difference. I LOVE the sub rolls from Turano Baking Company for this easy slow cooker sandwich recipe. Specialty Italian bread, pulled pork bursting with flavor, and melty cheese… oh my gosh, I’m drooling already!

Slow Cooker Cubano Sandwich
Slow Cooker Cubano Sandwich

By the way, I LOVE Turano bread.


For the bread, my recommendation is Italian sub rolls or thick cut Italian bread slices. If you’ve seen some of my other sandwich recipes, you might know I love Turano Baking Company, their sub rolls are the perfect size to pile on the shredded slow cooked pork, mustard, ham, Swiss cheese, dill pickle slices, and thinly sliced red onion. Yum! If you want more recipes with Turano’s amazing breads, check out my Muffuletta a la Mary with Turano's Italian Round Bread Loaf recipe

Which cut of pork is best for a Cubano sandwich?


Cubano sandwiches are traditionally made with pork. Pork shoulder or pork butt (also known as Boston butt) are both great choices for a slow-cooker. Believe it or not, these two cuts of meat actually come from the same front leg of pork. Pork butt is cut from closer to the neck and is fattier than pork shoulder, which is cut from lower down on the leg (closer to the actual shoulder). I use boneless pork shoulder for this recipe and flavor it with spices, garlic, and a kick of citrus. Slow cooking a leaner cut of meat makes it perfectly tender and juicy!


What’s in a traditional Cubano sandwich?


The Cubano comes from—you guessed it—Cuba! It is also called the Cuban sandwich or the mixto. In Cuba, it’s sometimes just called a sandwich. I love how this sandwich is so popular and authentic that it’s become THE sandwich. Traditionally served in cafes as a quick and easy meal, this simple sandwich is made from a base of bread, pork, and cheese—a combination that never fails. Different recipes will call for different condiments, toppings, or in my case, a blend of savory spices that will have your mouth watering!

Can you press a Cubano sandwich without a panini press?


A pressed sandwich with the griddle lines has a certain visual appeal. The easiest method to achieve this look is to use a panini press. But if you don’t have a panini press, don’t worry! You can press a sandwich without a panini press. Yep, you heard me right—you can make a panini without a panini press! A grill plate or a cast iron skillet is all you’ll need.


After you assemble your sandwich, use a cast iron pan or grill plate and place a heavy pan on top. This method helps the sandwich keep its shape without compressing it too much—a perfectly pressed panini without the panini maker! However, I do love using my panini maker to make a good Cubano. It toasts the bread perfectly and you know the cheese is going to be melty and gooey. If you’re looking for a new kitchen gadget, maybe a panini press is it!

Can you make a Cuban sandwich ahead of time?


You can definitely assemble a Cuban sandwich ahead of time. That means more game time for you! After assembling, wrap your sandwiches loosely in plastic wrap and refrigerate for up to 4 hours. Take them out of the fridge about 30 minutes before you want to press or grill them so that the meat comes up to room temp. This will ensure you get a perfectly toasty, melty sandwich.

More Easy and Delicious Game Day Recipes

Yield: Serves 6 to 8
Author:
Slow Cooker Cubano Sandwich Recipe

Slow Cooker Cubano Sandwich Recipe

Prep time: 25 MinCook time: 8 HourTotal time: 8 H & 25 M
Mouthwatering pulled pork Cuban sandwiches, perfect for your Super Bowl party!

Ingredients

For the Pulled Pork
For the sandwiches
Equipment

Instructions

  1. In a mixing bowl, combine the olive oil, lime juice, orange juice, salt, black pepper, cumin, smoked paprika, oregano, basil, red pepper flakes, and garlic.
  2. Using a sharp paring knife, make 1-inch slits all over the pork. Place the pork into the slow cooker’s removable insert. Rub ¾ of the spice and citrus mixture into the pork, getting some of the mixture into the slits. Let the pork rest in the fridge, covered loosely with plastic wrap, for 4 hours (or overnight to really get those flavors going).
  3. Bring the pork to room temperature for half an hour. Place the insert with the pork back into the slow cooker. Top with the remaining ¼ of the spice citrus mixture. Cover and cook on low until tender, about 7 to 8 hours.
  4. Transfer the pork to a large bowl and let it cool slightly. Then, use 2 forks to shred it into thick, chunky pieces. Place the chunks, along with any remaining liquid back into the slow cooker and place on the “warm” setting until half time!
  5. Butter one side of each bread slice. On the unbuttered side of half the bread slices, layer the ingredients in this order: shredded pork, honey ham, cheese, pickles, and onion.
  6. Spread mustard on the unbuttered side of the remaining bread slices, then place them on top of the assembled sandwiches, buttered side facing out. Press the sandwiches down firmly to secure the layers.
  7. When you’re ready to press your sandwiches, turn on your panini press OR heat up two heavy cast iron skillets or one grill pan and one cast iron skillet.
  8. Place one or two sandwiches at a time in the bottom skillet or grill pan. Place a heavy skillet (I use cast iron) on top of the sandwiches and press down slightly. Cook on medium heat until the bottom bread slices are browned. Carefully take the top skillet off and flip the sandwiches over.
  9. Put the skillet back on top of the sandwiches and continue to cook until the bottom bread is brown and cheese begins to melt. Repeat with the remaining sandwiches and enjoy!

Notes

Prep Time: 25 minutes plus 4 hours to overnight for the pork to rest in the refrigerator

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January 30, 2025 — Mary DiSomma