This Cuban Mojo Pork Sandwich is the perfect example of turning leftovers into something spectacular. Juicy, citrusy mojo pork pairs beautifully with smoky ham, melty Swiss cheese, sharp mustard, and crunchy pickles – all tucked between slices of crispy pressed sourdough.
The result is a hot, melty, flavor-packed sandwich that hits every note: savory, tangy, creamy, and crunchy. Whether you’re repurposing last night’s roast or just craving a sandwich with bold Caribbean flair, this one’s a keeper. Great for lunch, easy dinners, or impressing friends with minimal effort.
Full recipe:
Ingredients:
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8 slices sourdough bread (Cuban bread or rolls are fine substitutes)
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2 cups leftover mojo pork, shredded
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8 slices honey ham (2 per sandwich or to taste)
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8 slices Swiss cheese (2 per sandwich or to taste)
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Yellow mustard, to taste
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Dill pickles, sliced, to taste
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Pam butter spray (or any butter spray)
Directions:
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Preheat your sandwich press or panini maker.
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Warm up the leftover mojo pork until heated through and shred it finely.
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Lay out your slices of bread. On one slice, spread yellow mustard to taste.
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Layer with 2 slices of ham, pickles, a generous amount of mojo pork, and 2 slices of Swiss cheese.
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Top with the other bread slice.
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Spray your sandwich press with Pam butter spray and place the sandwich inside.
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Press and cook for about 5 minutes, or until the sandwich reaches a golden, crispy finish and the cheese is melted.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: ~480 kcal per sandwich | Servings: 4 sandwiches
What Makes Mojo Pork So Special
The real magic begins with the mojo pork. “Mojo” is a bright, bold marinade made primarily from sour orange juice (or a mix of orange and lime), fresh garlic, olive oil, oregano, and other seasonings. It’s typically used to marinate pork, creating a deeply flavorful, tender, and juicy meat that holds up well for a variety of dishes.
What makes this pork so unique is its depth of flavor. It’s tangy from the citrus, savory from the garlic, and perfectly seasoned with traditional Latin spices. Once slow-cooked, the pork becomes so tender that it practically falls apart. This shredded meat becomes the foundation of the Cuban sandwich, and it’s what makes it so compelling — smoky, citrusy, rich, and aromatic all at once.
This isn’t your average leftover pork. This is pork that has soaked in flavor, cooked low and slow until it’s infused with every note of the mojo marinade. By the time you layer it into a sandwich, it’s no longer just pork — it’s the star.
A Sandwich with Layers of Flavor and History
The Cuban sandwich — or Cubano — has its roots in Cuban communities in Florida, particularly in Tampa and Miami. While its exact origin is sometimes debated, what’s not contested is how deeply loved and iconic this sandwich is.
The traditional Cuban sandwich typically includes roasted pork, ham, Swiss cheese, pickles, and mustard, all pressed together in Cuban bread. It’s a reflection of both cultural fusion and culinary brilliance. Each element serves a purpose: the ham adds sweetness and smokiness, the Swiss cheese brings creamy saltiness, the pickles provide an acidic crunch, and the mustard cuts through the richness with a tangy bite.
Belqui’s version stays true to these core elements while introducing her personal twist — using sourdough bread instead of Cuban bread. This small change may seem simple, but it brings a heartier texture and a touch of sourness that pairs exceptionally well with the pork and pickles. Sourdough is widely accessible and easy to find, which also makes this sandwich more approachable for the everyday cook.
The Importance of the Press
One of the most distinctive features of a Cuban sandwich is the press. Pressing the sandwich does more than just flatten it. It toasts the bread to golden perfection, melts the cheese so it drapes over the meat like a warm blanket, and helps all the ingredients marry together into a cohesive, compact bite.
Belqui uses a sandwich press or panini maker, which many home cooks already have on hand. If you don’t own one, a hot skillet with a heavy pan on top can do the job just as well. What matters most is the compression — it’s what makes the sandwich signature. When you bite into a properly pressed Cuban sandwich, you get the crunch of the crust followed by soft, melty, juicy layers within. It’s a textural journey that no other sandwich quite replicates.
Perfecting the Art of Leftovers
Belqui’s approach to this recipe speaks volumes about the art of home cooking. She’s a strong advocate for reusing leftovers — not just reheating, but repurposing them into new meals with fresh appeal. The mojo pork she prepares is a large batch recipe meant to feed a crowd, which naturally leads to extras. Instead of serving it the same way two nights in a row, she transforms it into something new: a Cuban sandwich.
This mindset is not only budget-friendly, but also inspiring. It encourages creativity in the kitchen, minimizes food waste, and brings excitement to weekly meal planning. It shows that with a little imagination, yesterday’s dinner can become today’s culinary highlight.
This kind of cooking — rooted in tradition, yet adapted for real family life — is what makes food blogging so valuable. It shows readers that great meals don’t have to be complex or expensive. Sometimes, they’re just a sandwich press away.
Why This Sandwich Works
What makes this Cuban Mojo Pork Sandwich a crowd-pleaser? It’s a combination of complementary ingredients, balanced textures, and bold, bright flavors. Every bite delivers contrast and harmony:
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The tender pork brings richness and flavor from hours of slow-cooking and marination.
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The honey ham adds a subtle sweetness that pairs well with the citrusy mojo.
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The Swiss cheese melts beautifully and adds a creamy, nutty balance.
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The pickles cut through the richness with crisp acidity.
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The mustard ties it all together with a tangy, sharp bite.
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The toasted bread provides the crunch and structure that holds everything together.
It’s not just a sandwich — it’s a flavor profile that checks all the boxes: sweet, salty, tangy, melty, crispy, and savory.
Belqui’s Twist: Sourdough Simplicity
Instead of sourcing traditional Cuban bread, Belqui opts for sourdough — a bold but practical choice. Sourdough’s slight tanginess complements the citrus marinade in the pork, and its sturdy crust ensures a satisfying crunch once pressed. It also holds up well under the weight of the fillings and the heat of the press, preventing sogginess.
This substitution is a reminder that recipes don’t have to be rigid. They can (and should) evolve based on what’s available, what’s convenient, and what matches your personal taste. Belqui gives her readers permission to adapt, showing that the spirit of the recipe is more important than strict adherence to tradition.
An Ideal Meal for Any Occasion
This sandwich makes an excellent weeknight dinner, especially when you’ve already prepared the mojo pork in advance. It comes together quickly, making it ideal for busy families, yet it’s hearty and satisfying enough to feel like comfort food.
It also makes a great lunch option, especially for entertaining. If you’re hosting a casual gathering, this sandwich is a surefire hit. You can prep the components in advance and press them to order, letting the aroma of toasted bread and melty cheese fill the kitchen. Serve it with plantain chips, yuca fries, or a crisp green salad, and you’ve got a complete meal that feels both familiar and gourmet.
Conclusion: A Sandwich Worth Repeating
The Cuban Mojo Pork Sandwich is the kind of recipe you’ll find yourself returning to again and again. It’s resourceful, deeply flavorful, and endlessly satisfying. Belqui’s version honors Cuban culinary roots while making the dish approachable and customizable for the modern cook.
Whether you’re working with leftover pork or planning ahead to make this sandwich the star of your table, it delivers on every level. It’s comfort food with character — rich in history, generous in flavor, and easy enough to enjoy any day of the week.
For those who love food that tells a story, this sandwich speaks volumes. It brings together heritage and creativity in every bite, offering a delicious reminder that sometimes the best meals come from what’s already in your fridge — especially when you know how to bring out their full potential.