This copycat [Better than] Cheesecake Factory Cuban Sandwich is bursting with flavor, is cheaper to make at home, and actually tastes better than the restaurant! Each pressed roll is piled with tender and juicy shredded Cuban pork, thinly sliced ham, melted swiss, and your favorite toppings!
While everything on Cheesecake Factory’s menu has blown me away, when I had the Cuban sandwich, I knew I was going to figure out a way to make this at home! The flavor is out of this world and so much better than the standard sandwich. We make these using mojo pork leftovers and it’s like you are eating an entirely different meal!
Anytime we cook Cuban pork recipes, we always serve it with a side of brown rice or black beans. But when it comes to sandwiches and hoagies, we like air fryer potato wedges or french fries instead. Looking for more mouthwatering sammies? Try our bacon cheeseburger sliders and the best fried chicken sandwich you’ve ever tasted!
- Leaving the house isn’t required!
- It’s actually budget-friendly to make.
- Leftovers can be used to create other meals.
- Better than the average sandwich you would normally make.
What Ingredients do I Need for the Cheesecake Factory Cuban Sandwich?
Slow Cooker Ingredients:
- olive oil
- minced garlic
- cumin
- red pepper flakes
- dried oregano
- sea salt
- ground black pepper
- Zest of 1 orange
- Navel orange
- Juice of 1 lime
- pork shoulder or butt roast
Sandwich Ingredients:
- sandwich rolls – you can use Cuban bread or white sub rolls
- Swiss cheese (about 1 pound)
- ham
- dill pickle slices
- yellow mustard
- mayonnaise
Pro Tip: Using a shoulder or pork butt adds flavor from the fat that the pork tenderloin lacks.
How to Make Cheesecake Factory Cuban Sandwiches
PREP: Mix the spices, oil, and orange zest in the bottom of the crockpot. Add the roast and coat it with the seasonings. Squeeze the orange juice in and place the peels on both sides of the pork. Then add the lime juice.
COOK: Cover and cook on low for 6-8 hours or high for 4-5 hours. Remove the pork, trim, and shred with two forks.
ASSEMBLE: Slice open the rolls and spread mustard on both sides. Add the cheese to each side, a few pickles, a mound of ham, and a 1/2 cup of pork. Close the sandwiches and spread mayo on both sides.
TOAST: Heat a cast iron skillet over medium heat. Sear the sandwich on both sides. Flatten with a spatula while cooking. Then serve with your favorite side.
- The melted cheese on both sides helps to keep the meat and toppings in so they don’t fall out.
- If you have leftover pork use it to make tacos, enchiladas, quesadillas, or pile it high in a taco salad shell topped with homemade guac.
- There is enough seasoning for up to a 5-pound roast, just be sure it fits in your slow cooker.
The Cheesecake Factory menu features over 200 items from an old-fashioned burger and shrimp pasta to their decadent dessert menu that we all go crazy for!
- We used mayo on the outside of our bread, if preferred use butter.
- Not a fan of swiss? American cheese, provolone, or cheddar cheese will work as well.
- Some like to use leftover glazed ham or prosciutto instead.
- To make these sandwiches using a pork loin in the oven combine all of the rub ingredients in a food processor. Allow the loin to marinate for at least 30 minutes to 1 hour. Line a roasting pan with foil, add the pork and pour the marinade over top. Cook for 40 to 45 minutes at 400 degrees. Allow it to rest for 10 minutes, then slice it for sandwiches.
- Feel free to toast the sandwiches in a panini press.
These are best when they are fresh. If you know you will have leftovers, store the ingredients separately. Then toast and assemble the sandwiches just before serving.
More Irresistible Slow Cooker Recipes
Copycat Cheesecake Factory Cuban Sandwich
Equipment
- Slow Cooker
Ingredients
Slow Cooker Ingredients:
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 2 tsp cumin
- ½ tsp red pepper flakes
- 2 tsp dried oregano
- 2 tsp sea salt
- 2 tsp ground black pepper
- Zest of 1 orange
- 1 whole Naval orange
- Juice of 1 lime
- 3-5 lb pork shoulder or butt roast
Sandwich Ingredients:
- 6 sandwich rolls you can use Cuban bread or white sandwich rolls
- 24 slices swiss cheese about 1 pound
- 1 lb sliced Virginia ham
- dill pickle slices
- 6 tablespoons yellow mustard or to taste
- 6 tablespoons mayonnaise or softened butter to coat bread for toasting
Instructions
- In the bowl of the slow cooker, mix together the olive oil, garlic, cumin, red pepper flakes, oregano, salt, pepper, and orange zest.
- Place the pork roast into slow cooker and turn to coat in the seasoning mixture. Once it’s fully coated, set the roast, fat side up, in the pot.
- Squeeze the juice from the orange into the pot and tuck the whole orange pieces (the halves that are left after squeezing out the juice) in with the roast. Add the lime juice to the pot.
- Place the lid on the slow cooker and cook for 6-8 hours on high until the roast falls apart. (Time will vary depending on size of the roast. Test doneness by pulling at the meat with two forks – it will easily pull apart without effort when it is done.)
- Remove the roast from the slow cooker and trim the fat. Gently pull apart the sections and remove large pieces of fat and discard.
- Shred the meat and/or chop into bite-sized pieces.
- To assemble the sandwiches, slice open a bread roll. Spread one tablespoon of mustard on the insides of each side of the roll.
- Layer two slices of swiss cheese on each side of the roll (the cheese will melt and help “glue” both sides of the sandwich together.) Add pickles to one or both sides of the bread.
- On one half of the roll, mound several pieces of ham. On the other half, mound about ½ cup of the prepared pulled pork.
- Carefully close the two sides of the sandwich together. Spread mayonnaise or softened butter on the outside of the sandwich roll (both sides).
- Heat a cast iron skillet on medium heat. Transfer the sandwich (you may be able to fit two at a time) into the hot skillet. Use another heavy pan or a spatula to press down the sandwich, cooking until golden brown on one side. Flip the sandwich to cook on the other side, and continue to press down on the roll to make a grilled compacted sandwich.
Notes
Nutrition
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