Cuban Sandwich

Cuban Sandwich

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 1 h 30 min to 2 h
  • 4 to 6 portions


  • 4 lb - Pork Loin Roast
  • 6 oz - Salami
  • 6 oz - Ham
  • 6 oz - Swiss cheese, sliced
  • Dill pickles
  • Mustard
  • Softened butter
  • Cuban breads or sub rolls

Wet Rub

  • 1 ½ tbsp - Fresh oregano
  • 2 Cloves garlic
  • 1 Jalapeño, partially seeded
  • ½ cup - Cilantro leaves
  • 1 tsp - Cumin
  • ½ tbsp - Salt
  • ½ oz - Orange juice
  • 3 tbsp - Olive oil
  • Juice for 1 lime


  1. Preheat your grill for indirect;
  2. In a blender, place all the Wet Rub ingredients and blend until it forms a semi liquid paste; Pour the wet rub over the pork loin roast and rub all sides;
  3. Place the roast on the grill for indirect and close the lid; Cooking time is about 1h30 to 2hoo or until the internal temperature of the roast reaches 145°F on an instant read thermometer;
  4. Once the pork roast have reached is internal targeted temperature, place over direct heat and sear for 2 minutes per side; Take the roast out of the grill then cut the meat into ⅛ to ¼” thick slices.
  5. To prepare the sandwiches, split half a bread then layer with butter, mustard, salami, ham, pork roast, swiss cheese and pickles;
  6. (Optional) place an empty cast iron skillet on the grill over high heat and wait for the skillet to heat; Squeeze each sandwiches between the skillet and the hot grate for 30 sec for the bread to toast.

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