Oktoberfest-Style Cuban Sandwich
Oktoberfest meets Cuba in this twist on the classic sandwich, with marble rye, Muenster, pulled pork, and Black Forest ham. Crispy, savory, irresistible.
Oktoberfest-Style Cuban Sandwich
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
4
15 minutes
10 minutes
650
German-Cuban fusion
Lunch
This recipe takes what I love about the traditional Cuban sandwich and gives it an Oktoberfest twist. It respects the sandwich’s classic structure while introducing German beer hall flavors.
Marble rye and Muenster cheese turn the classic Cubano into a lip-smacking creation. When you bite through that crispy rye into layers of pulled pork and Black Forest ham, you’ll taste why this Cuban sandwich has become my most requested festival creation.
Ingredients
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- 2 lbs. pulled pork (leftover smoked pork shoulder makes an excellent Cuban sandwich filling)
- 12 oz. Black Forest ham, thinly sliced with a sharp, clean knife
- 8 slices Muenster cheese (substitute Swiss for a more traditional Cuban sandwich)
- 8 slices marble rye bread (substitute Cuban bread for authentic Cubano texture)
- 1 cup dill pickle chips
- 4 Tbsp. butter, softened
- Your favorite honey mustard
- 2 Tbsp. your favorite BBQ seasoning
Directions
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- Season your pulled pork with your favorite BBQ seasoning, mixing thoroughly. This step adds layers of flavor that complement the traditional Cuban sandwich profile.
- Spread your favorite honey mustard generously on four slices of marble rye. Unlike a traditional Cuban sandwich that uses yellow mustard, honey mustard bridges German and Cuban flavors.
- Layer your Cubano sandwich components. Start with seasoned pulled pork (about 1/2 cup per Cuban sandwich), add three slices of Black Forest ham, arrange pickle chips evenly, and top with two slices of Muenster cheese.
- Crown each Cuban sandwich with the remaining marble rye slices. Press down gently to compress; this technique keeps your Cubano sandwich together during grilling.
- Butter the outside of each assembled Cuban sandwich thoroughly. This creates your signature golden crust.
- Heat a cast-iron skillet or sandwich press to medium heat (about 350°F). Place your Cuban sandwich in the pan and press down with a heavy skillet or bacon press.
- Cook your Cubano sandwich for four to five minutes per side until the marble rye turns golden brown and the Muenster melts completely. The internal temperature should reach 165°F.
- Let each Cuban sandwich rest for two minutes before slicing diagonally with a sharp, clean knife. This prevents the molten cheese from escaping.
