Celebrate this Super Bowl Sunday with a platter of Tampa Cubano Sandwiches! Your guests will love these toasty sandwiches packed with delicious ingredients! Make the pork in the slow cooker a day or two in advance for super easy sandwich making on game day!
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WHAT MAKES A TAMPA CUBANO DIFFERENT?
Miami claims a Cuban sandwich as well as Tampa. What’s the difference between the two?
Typically a Cuban sandwich includes pork, ham, swiss cheese, yellow mustard, and pickles on soft Cuban bread. Delicious.
A Tampa Cubano sandwich has all of that, but includes an additional layer of Genoa salami, Why you ask? The story goes that the sandwich evolved to include foods from both the Cubans and Italians that lived together in Tampa neighborhoods.
HOW DO I MAKE THIS SANDWICH?
The first step, and what makes this recipe so delectable, is the spice-rubbed, mojo pork made in your slow cooker. It can be made ahead and refrigerated until you’re ready to make the sandwiches.
You may be able to buy mojo pork in the deli of your grocery store and that is a viable alternative if you are short on time. But making it yourself ups the flavor game significantly.
Deli ham, Swiss cheese, yellow mustard, pickles, and Cuban bread is all that remains to assemble the best Super Bowl sandwich for your party.
HOW IS CUBAN BREAD DIFFERENT?
Cuban bread is white bread made with lard. It is shaped into a 3-foot long loaf, often with a slice made in the top or a palm frond embedded into the top to make the bread flatter than an Italian or French bread.
If you can’t find Cuban bread, you can also use Telera bread, bolillo rolls, or a loaf of Italian bread. Don’t use a baguette or French bread – they’re too crusty.
MORE SANDWICH RECIPESPrint
This Tampa Cubano Sandwich, with the slow-cooked, spice-rubbed, Mojo pork and Genoa salami is the ultimate Super Bowl Game Day meal. Make the pork a day or so in advance for super easy sandwich making on game day!
For the Mojo Pork:
- 1 (4-pound) pork shoulder, cut into large pieces
- 2 tablespoons vegetable oil
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
- 8 large garlic cloves, minced
- 1 cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- Zest of 1 orange
- Zest of 1 lime
- 2 bay leaves
For the Cubano sandwich:
- 4 tablespoons butter
- ½ teaspoon garlic powder
- 2–3 Cuban bread loaves, ends cut off and cut into 2 or 3 pieces
- 1 pound swiss cheese
- 1 pound honey ham
- 1 pound Genoa salami
- Kosher pickle slices (sandwich stackers)
- Yellow mustard
In a small bowl, stir together the salt, pepper, cumin, oregano, and red pepper flakes. Rub the spice mixture into the pieces of pork, massaging it into the meat.
Place the pork into a large slow cooker.
Add the garlic, orange juice, lime juice, zest, and bay leaves to the slow cooker.
Cook the pork on low for 6-7 hours until very tender.
Use a slotted spoon to remove the pork to a bowl and shred with two forks. Set aside.
In a small glass measuring cup, melt the butter. Stir in the garlic powder.
Cut each section of bread horizontally. Slather the garlic butter onto the outside crust on both the top and bottoms of the bread.
To assemble the sandwich:
For each sandwich:
Spread mustard on the bottom half of the bread. Layer 2 slices of Swiss cheese, 3 slices of ham, 4 slices salami, pulled pork, 2 pickle slices, and 2 more layers of Swiss cheese.
Spread mustard on the top half of the bread and place on top of the sandwich.
Place the sandwich on a panini press or onto a hot griddle. Press the sandwich as much as possible. If using a griddle, press the sandwich using a grill press, a pan lid, or another pan to press the sandwich.
Cook until the cheese has melted and the bread is golden and crusty.
Slice each sandwich in half and serve hot.
- Prep Time: 40 minutes
- Cook Time: 1 hour, 8 minutes
- Category: Main Dish - Sandwiches
- Method: Slow cooker, griddle
- Cuisine: Cuban
Keywords: Tampa Cubano sandwich, Cuban sandwich, sandwiches, game day food, Super bowl, pulled pork, mojo pork,