Cuban-Style Breakfast Sandwich Recipe

Patterson Watkins/Mashed

"Do you ever have those moments, when you haven't eaten 'a thing' in a while, and when you have it, it is like falling in love all over again?" Mashed recipe developer Patterson Watkins sure knows how to sell a dish, describing this Cuban-style breakfast sandwich as "lost love found." According to her, "Cuban sandwiches are as close to culinary perfection as you can come — salty, savory, zesty, tangy, melty-cheesy, with little toasty crispy bits (swoon)." Whether or not your sandwich hierarchy looks the same, there's something to be said about a loaded pork sandwich with a citrusy cumin-spiced marinade and sharp, tangy onion and pickle garnishes. 

Watkins takes it a step further by modifying the sandwich for a breakfast/brunch feel. As she notes, "The typical/traditional sandwich is a layered masterpiece of mojo roasted pork loin, deli-sliced ham, Swiss cheese, pickle chips/slices, and mustard — all married together on pillowy white loaf-like pan-Cubano rolls." To retain the sandwich's character, she keeps the main components the same, making a few breakfast-inspired tweaks, such as using pork roll, English muffins, and fried eggs. "That rich, oozy yolk combines with the buttery mustard spread, mojo marinated pork, and crispy, skillet-caramelized pork roll – it also melts into all those English muffin nooks and crannies, too. Pure deliciousness, breakfast addition."

Patterson Watkins/Mashed

To make the marinated pork loin, you'll need garlic cloves (peeled and minced), yellow onion (minced), olive oil, orange juice, lime juice, salt, dried oregano, ground cumin, black pepper, and a pork loin. Then, to assemble the sandwich, get olive oil, eggs, pork roll or Taylor ham slices, large or king-sized English muffins (split), softened salted butter, yellow or Dijon mustard, Swiss cheese slices, sliced red onion, sliced cornichons or dill pickles, and hot sauce.

Patterson Watkins/Mashed

To make the mojo marinade, place the garlic, onion, oil, orange juice, lime juice, salt, oregano, cumin, and black pepper in a large bowl, whisk to combine.

Patterson Watkins/Mashed

Place the pork loin in a zipper baggie and cover with the marinade. Seal and refrigerate overnight.

Patterson Watkins/Mashed

Once the pork loin has marinated, preheat the oven to 400 F.

Patterson Watkins/Mashed

Line an oven-proof skillet with aluminum foil.

Patterson Watkins/Mashed

Place the pork loin in the prepared skillet, drizzle with a few spoonfuls of the marinade, and roast for 40 minutes or until the internal temperature reaches 145 F.

Patterson Watkins/Mashed

While the pork is roasting, heat 1 tablespoon of olive oil in a nonstick skillet over medium heat.

Patterson Watkins/Mashed

Once hot, add the eggs, and cook until the egg whites are firm and the yolk is runny, about 3 minutes. (Feel free to cook the eggs to your liking and desired doneness.)

Patterson Watkins/Mashed

Remove the eggs from the skillet and set aside.

Patterson Watkins/Mashed

Slice 4 slits into the pork roll (this will help keep the pork roll from ballooning).

Patterson Watkins/Mashed

Place the prepped pork roll into the skillet and cook for 2 minutes per side or until slightly caramelized around the edges.

Patterson Watkins/Mashed

Remove the skillet from the heat and set aside.

Patterson Watkins/Mashed

Once the pork loin has roasted, remove it from the oven, and set it aside to rest for 10 minutes.

Patterson Watkins/Mashed

Once rested, thinly slice the pork loin, and set it aside.

Patterson Watkins/Mashed

Preheat the oven to broil on low.

Patterson Watkins/Mashed

Line a large baking sheet with aluminum foil. Place the split English muffins on the prepared baking sheet 'nook and cranny' side-up.

Patterson Watkins/Mashed

Spread the split muffins with softened butter and mustard.

Patterson Watkins/Mashed

Divide the sliced pork loin and pork roll between the muffin bottoms.

Patterson Watkins/Mashed

Top the pork with slices of Swiss cheese and place the baking sheet in the oven. 

Patterson Watkins/Mashed

Broil for 5 minutes or until the cheese has melted and the muffins are toasted.

Patterson Watkins/Mashed

Remove from the oven and top the cheese with onion slices.

Patterson Watkins/Mashed

Top with pickles (about 4 pickle slices or 2 sliced cornichons per sandwich).

Patterson Watkins/Mashed

Patterson Watkins/Mashed

Cap the sandwiches with the muffin tops and serve with hot sauce on the side for an extra kick.

Patterson Watkins/Mashed

Cuban sandwiches are commonly pressed on a grill, which is a great way to serve the breakfast variant too. Watkins says, "If you have the tools (panini press or panini pan), definitely give these sandwiches a press!" You'll want to make a slight modification, though, to prevent the sandwich from being too messy. Instead of frying the eggs to the point that they are still runny, cook them a little longer. "Fry your eggs to somewhere in the over-medium territory (that's when the yolk is soft, but not runny)," Watkins recommends, "The 'more done' eggs won't make a runny mess on your panini pan." Oozing egg yolks are all well and good, but you want them to start oozing when you take a bite — not all over your panini press.

As for how long to cook the sandwiches, Watkins says: "Press your sandwiches until just toasted — moderately crispy exterior but with a nice center softness (that way you won't dry out your sandwich)." A crispy exterior with a tender and juicy interior? Sign us up!