Cuban Sandwich with Caramelized Sweet Onions and Roasted Garlic-Infused Mustard
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tablespoons dry white wine
Salt and pepper, to taste
loaf Cuban bread (French or Italian bread can also do)
ozs thinly sliced cooked ham
ozs roasted pork (or leftover lechón asado)
ozs Swiss cheese, sliced
dill pickles, thinly sliced lengthwise
tablespoons unsalted butter (1/4 stick), melted
Preheat oven to 350 °F.
To roast garlic, cut off top 1/3 of garlic head and place in pan. Drizzle with roughly 2 tablespoons of olive oil, cover with foil and roast in oven for 30-45 minutes or until soft. Squeeze roasted garlic into bowl and mix with Dijon mustard and dry white wine. Add salt/pepper to taste.
To caramelize onions, heat remaining olive oil in frying pan and cook chopped onions on low heat, usually at least 30 minutes. Don’t stir too often. Once caramelized, remove and set aside.
To assemble sandwich, cut Cuban bread lengthwise and slather one side with the garlic-infused mustard. Layer thinly sliced ham, roasted pork, caramelized onions, Swiss cheese and pickle slices.
Spread butter on the outside of the Cuban bread before topping on assembled sandwich and cooking in a Panini press. Once outside is crisp, turn over and cook on the other side.
- If you don’t have a Panini press, flatten the sandwich by placing a frying pan on top of sandwich, anchored by a heavy object.
More About This Recipe
- The quintessential Cuban on-the-go lunch, I grew up enjoying this hearty sandwich. While my American counterparts lunched on PB&J, I was the envy of the schoolyard with my layers of smoked ham and roasted lechón. To update the traditional Cuban sandwich, I love to add other complex flavors. Here, roasted garlic-infused mustard and sweet caramelized onions make this Cuban sandwich anything but ordinary.
10 Supremely Delicious Cuban Sandwiches to Try in Los Angeles
The Cubano, a sandwich supposedly created in the late 1800s to feed cigar factory workers (often Cuban) in Tampa, has become a regional culinary juggernaut. The sandwich can now be found across the U.S. and typically combines the pleasures of roast pork, ham, Swiss cheese, pickles, and mustard on a pressed roll. Occasionally, you’ll even find classic Genoa salami. Those bygone factory workers would probably recognize many of L.A.'s best Cubanos, which are fairly textbook, but some stray from tradition. Find 10 of the city's most compelling versions that span the spectrum.
A Cut Above Butcher Shop, Santa Monica
Get a Cuban sandwich fix at Eddy Shin’s nose-to-tail butcher shop. Joshua Lurie
A Cut Above, Eddy Shin’s whole animal butcher shop in Santa Monica, has utilized pasture-raised, nose-to-tail meats since 2013. Many cuts find their way from the display case into sandwiches and butcher’s specials like the Cubano ($12.75). Juicy shavings of slow-roasted Kurobuta pork shoulder join Nueske ham, dill pickles, jalapeños, sweet caramelized onions, Swiss cheese, cilantro, and Dijon mustard on a chewy eight-inch ca’ d’Oro Bakery baguette. 2453 Santa Monica Blvd., Santa Monica, 310-998-8500, www.acabutchershop.com
Beer Belly, Long Beach
Beer Belly dials up the comfort with their Cuban. Joshua Lurie
Jimmy Han and wife Yume expanded their considerable craft beer prowess and chef Wes Lieberher’s twisted comfort food from K-Town to a prime Long Beach corner. Edison bulbs light their devastating fried chicken Cuban ($14.50) that teams pounded, Cuban-spiced fried chicken breast with spicy chili-braised ham hock, tangy whole-grain apple beer mustard, house pickled jalapeño, and Swiss cheese on a sturdy sesame baguette. 255 Long Beach Blvd., Long Beach, 562-436-2337, www.beerbellyla.com
Crispy Cuban, Around Town
Crispy Cuban serves some of L.A.’s tastiest sandwiches on four wheels. Joshua Lurie
Cuban-American father Perry Santos and son Joe rove the road in a retired trolley, selling several takes on the Cuban sandwich. Their signature Crispy Cuban ($9.50) stacks slow-roasted pork, house-cured ham, Swiss cheese, thin-sliced dill pickle, and mustard butter on a crispy, hot-pressed Cuban baguette that’s cut vertically. The Tampa Cuban adds Genoa salami. The Midnight Cuban comes on a sweet Cuban roll, just like the Cuban’s cousin, the medianoche. The Juban adds pastrami and pineapple coleslaw. Con Culo! is a larger take on The Juban. 213-271-9381, www.crispycuban.com
Division 3, Hollywood
Division 3 added a Cubano to their Hollywood spinoff. Joshua Lurie
Chef Matt Dickson expands his repertoire well beyond biscuit sandwiches at Division 3 Hollywood, a larger outpost that builds on Glassell Park success. Slide into a two-top or grab a counter seat and snag a well-balanced pork belly Cubano ($10). A meaty roasted pork belly slab anchors a sandwich that co-stars ham, melted Jack cheese, pickles, mayo, and mustard on six-inch Brazilian roll, basically a white bread French roll. 5907 Hollywood Blvd., Hollywood, 323-745-0007, www.division3eats.com
The Front Yard, North Hollywood
The Front Yard proves hotel dining doesn’t need to be dainty. Joshua Lurie
The Front Yard is the modern restaurant at The Garland, a North Hollywood hotel named for actress Beverly Garland that’s within walking distance of Universal City. The indoor-outdoor space is home to El Cubano ($13), stack of hickory-smoked pork shoulder, crispy Serrano ham, thick Swiss, and house pickles on a pressed baguette. 4222 Vineland Ave., North Hollywood, 818-255-7290, www.thefrontyardla.com
Porto's Bakery & Café, Various Locations
Porto’s has made Cuban sandwiches for decades. Joshua Lurie
The legendary Porto family’s oldest existing location has been a Glendale mainstay since 1982. Stanchions help maintain order for customers who flood twin dining rooms and a sea of tables. Their simple, but effective Cuban sandwich ($6.15) involves roast pork, ham, pickles, Cuban “dressing” and Swiss cheese on an airy, crackly crusted house-baked roll. Pro tip: If you don’t want to order any pastries or potato balls, it’s possible to access the express line, which speeds up sandwich consumption. 315 N. Brand Blvd., Glendale, 818-956-5996, www.portosbakery.com
Punto Cubano, San Pedro
Crush a hearty Cuban sandwich by the Port of L.A. Joshua Lurie
Punto Cubano, a brick-fronted cafe in downtown San Pedro, features Cuban photos on canary yellow walls and Grandma Victoria’s recipes for “comida al estilo casero” (home-style food). Sandwich Cubano ($7.99) arrives on a buttery toasted roll with pork, ham, Swiss, pickles, and mustard that’s cut on the bias and comes with a pile of French fries. 309 W. 7 th St., San Pedro, 424-477-5813
Use real butter
Recipe: paseo cuban roast pork sandwich
I have this thing for sandwiches… but you already knew that! Last year when I was in Seattle for my friends’ wedding, my other friends took me to stand in line at Paseo, home of the best sandwich in the world. With a title like that, it’s only a matter of time before my grubby little hands get a hold of said sandwich.
the cuban roast pork from paseo
That was some sandwich. A juicy, drippy, savory, heady, tangy, spicy mess nestled between toasted bread. It’s one of those deals where you eat it and you have to continue eating it lest you wind up wearing it. Best sandwich in the world? I’m not sure about that. Damn good sandwich? YES. HELL YES. Obviously, the next step was to try to reproduce it myself… I searched online and took a chance on some random recipe because I honestly had little clue where to start.
orange juice, rum, olive oil, salt, pepper, limes, garlic, oregano, pork shoulder
mince the garlic and oregano juice the lime
The recipe called for mango juice and orange juice, but I live in the sticks. There was no mango juice to be had, so I doubled the orange juice and called it good. The magical pork shoulder is then marinated for at least 3 hours, although overnight is recommended. I went for 24 hours. Why not?
mix the marinade together
place the pork and marinade in the baggy together
When the pork was done soaking, I gave it a pan-sear on each side to brown up some flavor before placing it in a baking dish with the marinade and baked it for a couple of hours. Actually, the recipe has a total baking time of 2+ hours, but I let mine bake for four because the connective tissue just wasn’t breaking down to my liking. I’m picky like that.
While the pork was transforming into a fall-apart-heap-of-deliciousness in the oven, I began work on the accompaniments. [Ever see “Oh Brother, Where Art Thou?” Whenever I think of the word accompaniment, I think “gee-tar”.] I think more than half of the magic of a sandwich (for me, anyway) rests in the goodies that get stuffed between the bread.
onions, garlic, lime… this is looking good
I popped the garlic into the oven to roast next to the pork and then set to work on caramelizing some onions. Caramelized onions can turn onion haters into lovers. The pungent sulfurous compounds are traded out for an earthy, sweet, mellow flavor. Right on!
slice the onions
fry them up in the same pan with that beautiful pork fond (the brown bits)
almost caramelized (i did get impatient)
When the garlic was ready, I removed it from the oven and peeled the cloves. The soft and creamy roasted garlic mashed up into a nice paste which I added to some mayonnaise, dill relish, lime juice, and olive oil. The recipe wanted me to pour the lime juice over the garlic before roasting, but I preferred my lime juice straight into the sauce.
chop the roasted garlic
Eventually, after periodic basting, the pork was done. I kept checking it for that fork-tender stage, but with pork shoulder it really does have to go at least four hours (based on my past experiences) or else it’s just tough and not falling apart at all. Once out of the oven, start breaking down the pork with two forks. If your pork is cooked through, it will be a fun task. If it’s not cooked long enough, it will be really frustrating.
checking the pork
And now for the home stretch! Be sure to get yourself some good bread with a crusty outside and soft inside. Sounds simple enough, but you wouldn’t believe how hard that is to find around here. I cut the bread lengthwise and slathered that heavenly garlic mayo on it before toasting it in the oven. It’s ready when the mayo starts bubbling. Then pile on the pork and onions, some lettuce, cilantro, pickled jalapeños, and more garlic mayo (MORE!).
slather the garlic mayo – yes, you must
lettuce, cilantro, peppers, and more mayo
It’s not exactly like the Paseo Cuban roast pork sandwich, but it’s close enough for me here in Colorado. Jeremy (who never had the original) thinks it’s great. And yes, it made a complete mess when we ate the sandwiches. That garlic mayo is worth the price of admission. Considering you’re starting with a 3-4 pound pork shoulder, this makes a lot of sandwiches. Like at least a dozen. Mmmmm, a dozen…
saving me a flight to seattle
Paseo Cuban Roast Pork Sandwich
from this recipe
1 baguette (ideally something with a texture more like the bread used in banh mi)
garlic mayo (see below)
roast pork (see below)
2 large yellow onions
pickled jalapeño peppers
1 cup mango juice (or sub 1 cup orange juice)
2 cups orange juice
2 tbsps olive oil
1 lime, juice of
2 tbsps garlic, minced
1 tsp oregano, minced
1/2 tsp salt
1/2 tsp pepper
1 oz. rum
3-4 lb. pork shoulder (bone in)
1 bulb garlic
olive oil for drizzling
1 cup mayonnaise
2 tbsps olive oil
1 lime, juice of
1/2 tbsp dill pickle relish
Make the pork: Combine the mango juice, orange juice, olive oil, lime juice, chopped garlic, oregano, salt, pepper, and rum in a large vessel or ziploc bag. Place the pork in the vessel or bag and marinate for a minimum of 3 hours (but you’d do well to do 12 or even 24 hours). When the pork is ready, save the marinade and preheat the oven to 300°F. Sear the meat on all sides in a lightly greased frying pan or skillet until it’s nicely browned. Remove the pork to a baking dish (BUT DON’T WASH THE SKILLET/PAN – save it for later) and pour the marinade into the baking dish. Tent the meat with foil and bake for 2 hours. The original recipe said 45 minutes, but that didn’t get me to a fall-apart texture. Remove the foil and cook uncovered for another 2 hours, basting the meat with the marinade ever 15 minutes and turning the meat after an hour. Remove from oven when the meat is fork-tender and comes off the bone easily. Shred the pork with two forks.
Make the garlic mayonnaise: While the pork is cooking in the oven, slice the top off the garlic bulb and place it in a small baking dish or on a piece of foil that has been pulled up at the edges (to form a bowl). Drizzle a little olive oil over the top and bake in the oven (next to the pork) for thirty minutes or until the garlic is soft. Peel the skins off the garlic cloves and mash the garlic into a paste. Combine the garlic with mayonnaise, olive oil, lime juice, and pickle relish. Stir until blended.
Caramelize the onions: Peel and slice the onions into 1/4-inch strips. Heat a little olive oil on medium flame in the same pan you used to sear the pork. When the oil is hot, add the onions and cook for 15-20 minutes, stirring occasionally to prevent burning. Remove from heat when the onions are caramelized.
Assemble the goodness: Cut an 8-inch long piece of a baguette or other similarly shaped bread that has a nice, crusty outside and soft, chewy inside. Slice it in half, lengthwise. Spread garlic mayonnaise on both pieces of bread and bake or toast in the oven until the mayonnaise starts to bubble and puff. Remove from the oven. Layer the pork, onions, lettuce, cilantro, pickled jalapeños, and more garlic mayonnaise on one piece of the bread. Top with the other half of the bread and serve. The pork can probably yield a dozen sandwiches.
98 nibbles at “my endless love”
It’s the middle of the night, and I’m now starving. I want that sandwich RIGHT THIS INSTANT. That looks (and sounds) so ridiculously good! I really am going to have to make this soon, aren’t I. )
Oh my gosh!! We have decent Cuban food here in Atlanta, but I really want to make this anyway! Thank you for sharing the wealth.
Coca-Cola, the pause that refreshes……
oh, and then there’s that sandwich, yum,yum, ummmmmmmmmmmm
I also love sandwiches, but I don’t make nearly enough of them! Actually, that’s not true… I make A TON of sandwiches. I just never make sandwiches that aren’t Fairmount Bagel veggie sandwiches. I never make sandwiches that take time to prepare. However, I’ve been inspired by this recipe to try making more sandwiches that have some kind of roasted or grilled meat in them. :) Looks awesome!
I see that you cut your onions the same as I do for caramelizing, that is to say, vertically instead of rings. I read somewhere about rings looking “wormy” when cooked and I haven’t been able to get it out of my head ever since!
While this looks delicious, I am ever thankful that I live 10 minutes from Paseo and can get the original whenever I have time to stand in line!
MAN! I just ate lunch and now I want this too! That looks so delicious I’ll be making those on the weekend. Thank you!
SO GOOD! I can literally throw a stone onto the roof of Paseo from my house in Seattle… next time you’re there try the Prawn sandwhich… it’s heaven… Another favorite down the stree is the Pernil Special at La Isla…
Oh, my! That looks like a fantastic sandwich! You’re so right about the bread. I don’t know why it’s so hard to find. I discovered that Metropolitan Market’s baguettes here in the Seattle area have the crusty outside and soft inside that works perfectly for this kind of sandwich.
You can get Cuban bread at the Cuba Cuba sandwich shop across from McGuckins. Or, at least, that’s what the sign said when I had the Cuban sandwich there last weekend. The sandwich was good so I would think the bread for sale would be, too.
I haven’t seen Mango juice around but I haven’t been looking for it either. Might be around. But, really, it sounded like you had the makings of a Mojo sauce. As far as I know, Mojo includes orange juice, not mango.
Now that is a sandwich! Yum!!
Whoa…this looks so good! Love roast pork!
This looks delicious! And I adore the O Brother Where Art Thou reference, that movie is great!
This looks….I don’t even have words. It looks damn good. I’m pretty sure I could eat this every day for quite a while.
I may be totally losing it, but am I missing a way to print recipes? I know I can’t do my normal copy and paste for obvious reasons. If there isn’t I know I can just select the two pages the recipe falls on when I do print preview, I just wanted to try and get it on one page and be able to save it in my recipe files on my laptop.
I’m convinced that there is no way to replicate a Paseo sandwich. I don’t know what the owner puts in that marinade, but it’s unbelievable.
Also, you know you have good, smart friends in Seattle if they make a point of taking you to Paseo.
If you can get sour oranges that will make fantastic mojo. Orange juice mixed with lime juice would be way more classic than mango.
*drools* I wish I was your dog and got to eat the leftovers!
I love, love, love Paseo’s sandwiches…so will definitely be making this. Thanks!!
Can’t wait. Running to store for bootie….
there are no words, except i’m drooling. my husband will totally dig this.
you were in berkeley? that’s 25 mins. from me…GO BEARS!
this looks flipping delicious
This looks heavenly! I am thinking crock pot!
My husband and I just decided that these sandwiches will be what we have for Christmas dinner. With Bloody Marys. Also some kind of dessert. Thank you!
Oh my goodness! I have been wanting a Pasaeo Cuban Sandwich for months now. Here in Japan I havent been able to find any cuban food…oh Seattle I miss you. Thanks for the recipe! :)
You, my friend, are awesome. I forced the wife to make these for me for our anniversary. We’ve both had the delicious Paseo sandwiches but I have to admit, this is better! I think as long as you find the right bread, this recipe is perfect. I used homemade dill pickles for the relish and next time I will make sure to have homemade pickled jalapenos on hand. Thank you.
Finding mango juice might be tricky for me too. I think I will try it with peach nectar, which is more readily available. Or barring that, I might go for squished frozen mango diluted with a little juice of what’s at hand.
I saw the sandwich photo on Pinterest and immediately thought, “That’s a Paseo sandwich!” My husband and I recently relocated to Seattle and have fallen in love with Paseo. I’ve been wondering how I might be able to create the sandwich. So glad to have found this post! Thanks!
Good god… this looks amazing. Now if someone could only invent a good crusty gluten-free bread like that, I’d be in heaven.
So excited to try this! We were in Seattle last Christmas and the day we stopped by Paseo they were closed. :( We were totally bummed, but not we can at least have a sample of how amazing their sandwiches are!
Looks amazing! I love roast pork!
I’ve been craving Paseo for weeks now. Even though it is literally down the street from me, its so pricy, but so freaking good. Might just have to make this for my family when i go home to California for Christmas =D thanks for posting =D
This looks awesome. I am going to have to try it. Roasted pork like that is one of my favorites.
Allison – I feel that way about so many sandwiches :)
Nicola – it’s totally worth it (in fact, it’s great to make enough for several).
noelle – the rings seem to get all wrapped around and tangled which makes me nuts.
Amanda – hope you guys enjoyed it.
Sarah – thank you for the tips!
Kath – you people in Seattle are SO SPOILED! )
Julia – oh, okay. I’ve never been, but maybe I should try it out.
Kimberly – I love that movie.
April – Yeah, sorry about that. I have right-click turned off which seems to trouble a lot of people. The thing is, if you use your mouse to highlight what you want (i.e. the recipe) and the press CTRL-C or APPLE-C (essentially, copying the highlighted material), you can then paste it wherever you like. I just don’t have the time to make printable versions. There’s a lot of work to be done on the blog and it is going to take time before it’s addressed.
Erika – my friends in Seattle are definitely good and smart!! :)
Carla – yeah, that’s what folks seem to be saying. I’ll save myself the trouble of looking for mango juice.
Rumpy Drummond – our dog doesn’t get to eat leftovers :) Unless we want to clean it up in the form of vomit at 3 am…
swan – yup, bezerkeley is great!
Andrew – thank you, it was awesome :)
DeeDee – wow, you guys are definitely my kind of Christmas dinner eaters!
Matt – really. I thought it was good, but not better! You’re awesome :)
Joy – oh, I would have been heartbroken :(
Jenna – you are sooooo lucky!
[…] Cuban sandwiches pack a lot of flavor into two slices of bread and this version will have your mouth […]
[…] try it, step by step from scratch. And my oh my, was it ever tasty. Credit for this recipe goes to userealbutter. Be prepared for the long haul and remember, when dressing a decadent sandwich, go over the top. […]
My mouth is just watering by looking at the images.
Thanks for the recipe! I moved from Seattle about 2.5 months ago and can’t find a decent Cuban in Nashville. My fiance and I will be giving your version a try this weekend.
[…] Slow roasted pulled pork (Adapted from Use Real Butter). […]
I will try this it looks lovely
Making this right now- even though I live in walking distance to Paseos! Awesome. One thing, though- Paseo’s onions are beautiful. I have never liked onions before, but wow- slow cooked and sweet. So good you can get a sandwich made of onions. Don’t scorch them at all! Also- I use smoked salt and pepper, which is just enough smokiness to make you think you are on the beach at Golden Gardens.
[…] Here’s the recipe that we adapted from Use Real Butter: […]
I’m pretty sure the relish is sweet not dill.
thanks for posting this! we <3 paseo sandwiches! the fish of the day is my fav, but the cuban is my husbands other love. a quick word to the wise: if you're ever in seattle again, call ahead and you can skip to the front of the line and pick up your sandwiches. i know waiting in line is really great fun, but sometimes you just don't have 3 hours to do so…
How many sandwiches does this recipe make, on average?
Julia – The last line of the recipe states, “The pork can probably yield a dozen sandwiches.”
Yep, just saw that – sorry! Next time I’ll finish reading the whole recipe before becoming so excited and leaving unnecessary comments!
[…] Paseo Cuban Roast Pork Sandwich from unrealbutton.com […]
Mmmmmmazing! Made this for a party lastnight and I was a star all because of this. I live in Seattle and FINALLY tried Paseo last week. I can’t get that beautiful sandwich out of my head ever since. Thank you for the awesome adaptation!
What is the best meat to substitute the pork (I don’t eat pork products). Thank you for your feedback!
Jennifer – Oh, I dunno… Maybe beef?
I’m considering making this for a family dinner this week. I’m wondering how well the meat reheats if I make it a day ahead? Does is dry out?
Valery – it should reheat fine if you wrap it in foil to keep the moisture from evaporating away! :)
Hi Jennifer.. love your talent.. recipes and fabulous photography !! i there any way to be able to copy some of your recipes? They are so great with play by play description I feel like I am in your kitchen !! but so much to have to copy by hand… My what a beautiful place you live… the photos really capture the heart and soul of it all.. keep up the beautiful work, stories and recipes.. Thanks for sharing it all !! Robin H from the NC Mountains..Banner Elk.. we have ski resorts here too .
Robin – I have “print ready” recipes starting in 2012, but haven’t had the time to go back and do this retroactively for previous recipes/years. Someday… In the meantime, you can highlight the recipe itself, ctrl-C or apple-C to copy, and paste it into your favorite word processor. Hope that helps! xo
[…] This recipe looks good. Paseo Cuban Roast Pork Sandwich […]
Saw this on Pinterest. OMG, dying over this amazing recipe and awesome photos.
We love these sandwiches. We have to drive 40 minutes to get there. They only take cash, are closed Sunday and Monday, when they are out of food they close. Long lines but you can order ahead and skip the lines.
I wondered what was in these. The meat is definitely sweet. I’m gonna try this. Thanks for doing the heavy lifting userealbutter.com
Wow, I don’t eat pork but if I did, I would try this. It looks sooooooooo delish. Thanks for sharing
Oh my gosh, I am from Seattle and now live in Colorado as well. Whenever I go back I always go to Paseo’s. Love the chicken sandwhich as well, did you figure out how to make that? )
Thanks so much for this!
Jennifer – I’ve never had the chicken sandwich before. I’ll have to try it out :)
[…] Paseo Roast Cuban Pork Sandwich […]
This sandwich looks great and I plan on trying it but it’s not a Cuban sandwich. Not even close. Where’s the ham and the cheese? The pickles? Mustard? This is just a roast pork sandwich with cilantro and onions, neither if which are components of a Cuban sandwich. Same goes for the jalapeños.
Chris – Dude, this is what Paseo lists as their Cuban Roast Pork Sandwich. Take it up with them.
Holy crap, that was delicious. I didn’t have time to let the pork get fall-apart tender, but it was still pretty awesome sliced instead of shredded. Thanks for the recipe!
OMG I LOVE Paseo Sandwiches. Thank so much for posting this. It’s definitely going to go on my rotation really soon! :D
You have GOT to try the cuban at Max’s in Hotel FIVE. As real as it gets…..also the Piggy Fried Elvis and the monte cristo are amazing.
Have you ever tried this in the crockpot? I’d love to know!
Nicole – I’ve never tried it, but looking at the recipe, I don’t see why not (just make sure there is enough liquid).
For Seattlites, Im pretty sure Paseo sources their baguettes from Macrina Bakery.
Thani – you’re right. I’ve seen the Macrina logo when they were being delivered once.
Are you sure this makes a dozen sandwiches? I feel like you might need about half a pound of meat per sandwich. How many pounds or ounces are you putting in each one? I’d love to know since I’ll be making pulled pork for about 15 people this weekend! :) Thank you!
Faith – Uh, 8 ounces of meat in a sandwich is A LOT of meat. Generally you are looking at 3-4 ounces per sandwich.
Thanks for the quick response. Hmm interesting. A lot of recipes I’ve seen for pork sandwiches call for about 8 or even 9 oz per person. I slow cooked 2 lbs last week and was able to make about 8 small tacos (4 people). I’ll have to try it out this weekend! Thanks for your input!
[…] Monday night I made up a marinade based on Use Real Butter’s Cuban Roast Pork Recipe found here: http://userealbutter.com/2011/11/10/paseo-cuban-roast-pork-sandwich-recipe […]
My 9 year old daughter found these on my Pinterest page and insisted I make these. We all loved them. The mayo is awesome. Making them again for Memorial Day. BTW I used mango nectar that I found down the hispanic food aisle at my local grocery store. Thank you so much!
Haven’t had breakfast yet, but I really want this! Drooling!!
Would you mind if I pin this recipe?
Can’t wait to check out the rest of your posts :)
[…] -Paseo Cuban Roast Pork Sandwiches […]
[…] Cuban Roast Pork Sandwich from use real butter […]
[…] I recently came across a recipe for a Paseo-like sandwich on the “Use Real Butter” blog. I asked Mister if he was game to try and create that edible work of art and it was all I could do […]
Made this a few weeks ago and it was every bit as mind-blowing as it looks in the picture. Thank you so much for sharing!!
[…] Cuban Roast Pork Sandwich from use real butter […]
I live in Colorado too, but I visit my boyfriend every month in Seattle. Every time I go we split the West Carribean bowl and this sandwich. SO AMAZING. I dream about it! If you ever get back out to Seattle and visit Paseo, be sure to try their chicken thighs. I dare say they might be better than the pork :)
Anywho, I’m going to experiment with a pulled pork paseo bowl recipe (no bread for me!) starting with your recipe here. Thanks for the inspiration! When I (eventually get to and) finish a fake-out recipe for those chicken thighs, I’ll be sure to let you and our fellow Paseo-lovers know!
PS – for the locals, you can call ahead so you don’t have to stand in (as long of a) line. We do it every time.
Nice job on reverse engineering this recipe. I lived next door to Paseo for years and know this is the closest anyone has gotten to the real thing. May I suggest adding cumin to the marinade? Try it and see if you like it.
“This sandwich looks great and I plan on trying it but it’s not a Cuban sandwich. Not even close. Where’s the ham and the cheese? The pickles? Mustard? This is just a roast pork sandwich with cilantro and onions, neither if which are components of a Cuban sandwich. Same goes for the jalapeños.”
Paseo calls this sandwich a Cuban and if you have never had it you don’t understand…the Paseo sandwich is the best sandwich you will ever have. Esquire mag rated it #2 in the US with a Boulder CO place taking the top position. I live in Boulder and Paseo is MUCH better.
I only get to Seattle a couple times a year so thanks for the recipe…will try it soon.
The URL for the recipe doesn’t appear to work anymore. Do you happen to know where to find the recipe now?
Jason – you’re right. I found the link and updated it.
[…] All I know is that this recipe right here is for one heck of a sandwich. I used this recipe from Use Real Butter and this recipe from the Attainable Gourmet as […]
Well, now that the famous restaurant has closed it’s doors for good (http://seattle.eater.com/2014/11/11/7195581/paseo-has-closed), could you please come to Seattle and replicate their magic for us? I just can’t handle the thought of never having another one of these delicious creations!
Chris – OMG, I just heard the news on FB and I am SO SO SAD :(
Delicious! Pour a couple ounces of the marinade into the onions towards the end of caramelizing to give them some of the same orangey flavor as the meat. I doubled the recipe and that made 7 sandwiches in banh mi buns, with left overs for about 4 more sandwiches. Because today in Seattle was unseasonably hot I did all the roasting in the early morning, drained off all the marinade and ran it through my OXO gravy separator, then shredded the pork, put it back in my roasting pan along with the degreased marinade and refrigerated it until time to serve. It reheated easily and the marinade kept it super moist. I will certainly use this recipe again!
That was my original recipe that I shared (under a pen name) on Associated Content (then became Yahoo Voices, and now it looks like it’s gone) that you used. I’m glad it was a great place to start from. I’ve made some changes since then (geez it was about 5 years ago!). I do still think that the mango juice adds just a bit of a floral subtlety that is nice. I do the juice of 2 limes now though. I also increase the cooking time to be longer like you have. I also add a 1/4 teaspoon of smoked sea salt to the marinade. But other from that, the recipe has been working.
Looks yummy. Just a tip… You can substitute peach nectar for the mango. Mango juice tastes real similar to peach.
Peach nectat can always be substituted for mango juice they taste similar.
This is so delicious. I have made this a few times. My family loves it. Thank you for sharing.
i lived in seattle all my life. this is the best sandwich i have had ever. i am making it today for dinner before the seahawks game. can not wait.
LEYDA SAUVIGNON BLANC, CASABLANCA VALLEY, CHILE
Light bodied and dry. 100% Sauvignon Blanc aged in stainless steel tanks. Fresh, lively fruit flavors with balanced acidity.
STELLA PINOT GRIGIO, SICILY
Fresh fruit aromas of pears, white peach and citrus. Well balanced with a zesty acidity.
TILIA TORRONTES, ARGENTINA
Aromatic, fresh and floral aromas lead to flavors of lemon, honeysuckle, and peaches. Fruity but not sweet. Light to medium bodied, floral with citrus flavors.
BUENAS VIURA, SPAIN
Refreshing, invigorating white with flavors of pear and wild flower. The zesty finish lingers clean and smooth.Crisp and balanced with bright aromas of white fruits, lively finish
COUSINO MACUL CHARDONNAY, CHILE
100% Chardonnay, Light oak aged. Medium bodied and dry. Rich, round flavors.
Cuban Wontons and egg rolls
Fun, fun, fun! I love Cuban Sandwiches, and what better way to play with those flavors than merging them into some of my favorite Chinese appetizers! You heard it right! I’ve created some delicious and fun Cuban Wontons and Cuban Egg Rolls!
In a typical Cuban Sandwich you will find roasted pork usually sliced and previously cooked for hours. Adding to that, sliced honey ham, sliced genoa salami, sliced swiss cheese, pickles and yellow mustard. Cuban sandwiches are almost always served pressed. Think of basically a panini.
In this blog post I will be using my Cuban Sandwich filling two ways, in a wonton and an egg roll. The latter being a bit less labor intensive.
To cut cooking time, I have used ground pork (85%). It’s a life saver!
Make ahead tips:
Execute all the steps except the frying. On a paper plate, lay the wontons and egg rolls in a single layer. Place parchment paper between layers. Place in freezer. Once frozen, move them into freezer bags.
I recommend taking out of the freezer about 1 hour before frying to have some defrosting already going.
Fry on medium heat to make sure the inside is heated through.
They should keep fresh for about 4 weeks.
1/2 lb ground pork (85%)
4 slices honey ham, chopped
4 slices swiss cheese, chopped
4 slices genoa salami, chopped
6 slices dill pickles, chopped
5 tbs yellow mustard
Pack of wonton wrappers
Pack of egg roll wrappers