Evening Dinner Cruise Tampa: Cuban Sandwiches

A Tampa-style Cuban sandwich layers mojo-marinated roast pork, ham, Genoa salami, Swiss cheese, dill pickles, and mustard inside Cuban bread, then gets pressed until crisp and melty. Tampa’s version is known for including salami, and these hearty sandwiches make a satisfying meal before or after an evening dinner cruise in Tampa—though check your cruise operator’s outside-food rules before bringing food aboard.

Ingredients

2 lb (900 g) boneless pork shoulder, excess surface fat trimmed
2 tbsp (30 ml) orange juice
2 tbsp (30 ml) fresh lime juice
3 tbsp (45 ml) olive oil
6 garlic cloves (about 18 g), finely grated or minced
1 tsp (1 g) dried oregano
1 tsp (2 g) ground cumin
1 tsp (5 g) kosher salt
½ tsp (1 g) ground black pepper
6 Cuban bread rolls, about 8 in (20 cm) long each
6 tbsp (90 ml) yellow mustard
12 oz (340 g) thinly sliced cooked ham
6 oz (170 g) thinly sliced Genoa salami
12 oz (340 g) Swiss cheese, thinly sliced
12 dill pickle slices (about ½ cup/75 g)
4 tbsp (56 g) unsalted butter, softened

Instructions

Marinate the pork. In a small bowl, stir together the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper. Put the pork in a shallow dish or a sealable food-safe bag, pour the marinade over it, and turn to coat. Cover or seal and refrigerate for 4 hours. Keep the pork refrigerated while it marinates; do not leave it on the counter.
Heat the oven and prepare the pan. Near the end of the marinating time, heat the oven to 325°F (163°C). Set the pork and all its marinade in a small roasting pan. Cover the pan tightly with foil or a lid so the shoulder stays moist as it cooks.
Roast until tender. Roast for about 2½ hours, checking earlier or later as needed because shoulder shape and ovens vary. Insert a food thermometer into the thickest part without touching the pan. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; for this shoulder’s tender, easy-to-slice texture, continue cooking to about 195°F (91°C). If it has not reached that tender stage, cover it again and keep roasting, checking every 20 minutes.
Rest and slice the pork. Transfer the cooked pork to a cutting board and let it rest for 20 minutes. Slice it thinly across the grain, or pull it into small pieces if it is too soft to slice neatly. Spoon a little of the pan juices over the meat to keep it moist. Discard any marinade left in the pan that has not been cooked with the pork.
Build the sandwiches. Split each roll lengthwise, leaving the hinge intact if possible. Spread mustard on the cut sides. On the bottom half, layer Swiss cheese, ham, salami, pork, pickle slices, and another layer of Swiss. The cheese on both sides helps hold the filling together as it melts. Close each roll and spread a thin coat of butter over the outside top and bottom.
Press until crisp and melted. Heat a large skillet or griddle over medium-low heat. Cook two sandwiches at a time, pressing them with a heavy skillet or a sandwich press. Turn once and cook about 7 minutes per batch, or until the bread is flattened and golden and the cheese has melted. Work in three batches for six sandwiches. Lower the heat if the bread browns before the middle is hot. Serve promptly, cut in half on the diagonal if desired.

Tips

Choose the right bread. Cuban bread has a thin, crisping crust and a light interior. If it is unavailable, use soft French or Italian rolls of similar size; a chewy artisan loaf can make the sandwich harder to press and bite.
Slice the pork thinly. Thin slices distribute the mojo flavor and warm quickly. If the roast is shredding rather than slicing, use small, loose pieces and avoid piling them too high, which can make the sandwich difficult to press.
Keep the press moderate. Medium-low heat gives the cheese time to melt before the bread scorches. Use a spatula or the base of a clean, heavy pan to press evenly, and don’t crush the filling so hard that it squeezes out.
Plan ahead safely. The pork can be marinated for up to 24 hours in the refrigerator, but the four-hour marinating time in this recipe is enough for flavor. Keep raw pork and its marinade separate from ready-to-eat ham, cheese, and pickles.

Serving Suggestions

Serve the sandwiches hot with plantain chips, kettle-style potato chips, or a simple green salad dressed with lime and olive oil. A side of black beans or a small cup of tomato-based soup turns one sandwich into a more substantial sit-down meal. For a classic deli-style plate, add extra dill pickles and a little mustard on the side rather than adding so much filling that the bread will not press evenly.

If you are planning dinner around a Tampa cruise, these sandwiches work well as a meal at home before departure or as a picnic-style option where outside food is allowed. Ask the cruise operator about its food policy instead of assuming food can be brought aboard. For transport, wrap each sandwich separately and keep it cold in an insulated cooler with ice packs; press it shortly before serving for the best crust. Do not leave perishable sandwiches unrefrigerated for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Variations

Use leftover roast pork. If you already have cooked, simply seasoned pork, use about 3 cups (450 g) thin slices or small pieces and skip the marinade and roasting steps. Warm the pork gently with a spoonful of broth or cooking juices before assembling. The finished sandwich will have less citrus-garlic mojo flavor, but it is a practical way to use leftovers.

Make it without salami. Salami is a familiar feature of Tampa-style Cuban sandwiches, while versions elsewhere may leave it out. You can omit it or replace it with an equal amount of extra ham. The sandwich will be milder and less savory, but the pork, mustard, pickles, and Swiss still make a balanced filling.

Adjust the pickle and mustard. Use sweet pickles if dill is too sharp, or add a few extra dill slices for more acidity. Yellow mustard is a straightforward choice; Dijon gives a sharper, more wine-like flavor and is less typical of the classic sandwich profile.

Make smaller sandwiches. Use 12 small rolls instead of six long Cuban rolls, dividing the fillings evenly. Smaller portions press more quickly, so start checking them after 4 minutes per batch and turn as needed.

Storage and Reheating

For the best texture, store the sliced pork separately from the bread and assemble sandwiches just before pressing. Refrigerate cooked pork, ham, cheese, and any assembled leftovers within 2 hours. Keep the pork in a covered container with a little cooking juice; cooked pork keeps for 3–4 days in the refrigerator. Fully assembled sandwiches can also be refrigerated for 3–4 days, but the bread will soften as it sits. Freeze cooked pork for up to 3 months for best quality, thawing it in the refrigerator before use; freezing assembled sandwiches is not recommended because the bread and pickles can become watery.

Reheat an assembled sandwich in a skillet over medium-low heat, covered loosely for part of the warming time so the center heats before the crust gets too dark. Turn it once and use a food thermometer to check that leftovers reach 165°F (74°C), the safe reheating temperature. You can also warm the pork separately in a covered skillet with a splash of water or cooking juices, then assemble and press the sandwich. Refrigerate promptly after serving rather than leaving leftovers out for later.

Frequently Asked Questions

What makes a Cuban sandwich Tampa-style?
Tampa-style Cuban sandwiches commonly include Genoa salami along with roast pork, ham, Swiss cheese, pickles, and mustard. Recipes and preferences vary, but salami is the distinctive addition often associated with Tampa’s version.

Can I make the pork a day ahead?
Yes. Roast it, let it cool, and refrigerate it in a covered container with some cooking juices. Assemble the sandwiches the next day and heat the pork as part of the filling. Refrigerate cooked pork within 2 hours, and use it within 3–4 days.

Can I cook the pork in a slow cooker?
Yes. Put the marinated pork and marinade in the slow cooker and cook on low until it is very tender, usually about 7–8 hours, or on high for about 4–5 hours. Timing varies by appliance and roast shape, so use a thermometer and check for the tender texture described in the recipe.

What if I do not have a sandwich press?
A heavy skillet works well. Cook the sandwich in a lightly heated skillet and set another clean, heavy skillet on top to press it. Turn it with a wide spatula, then press the other side. Keep the heat moderate so the cheese melts without scorching the bread.

Can I assemble the sandwiches ahead?
You can assemble them a few hours ahead and refrigerate them covered, but wait to butter the outside and press until just before serving if possible. Pickles release moisture, so blot them dry and keep the sandwiches cold; pressing fresh gives a crisper result.

Is it okay to bring these on a Tampa dinner cruise?
Policies differ by cruise operator, and some do not allow outside food. Check directly before packing anything. If you are eating before or after the cruise, the sandwiches are easy to serve at home, and properly chilled components can travel safely for a short outing.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).