Cuban Sandwich Recipe (Cubano)

A pressed Cuban sandwich showing layers of roast pork, ham, melted Swiss cheese, pickles, and mustard on golden toasted bread.

4.75 from 4 votes

Cuban Sandwich Recipe (Cubano)

This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a classic Cubano. Think perfectly seasoned pork, smoky ham, gooey melted Swiss, tangy pickles, and a mustard spread that ties it all together.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Sandwiches

Cuisine: Cuban

Servings:

Calories: 763kcal

Author: Valerie Brunmeier

Ingredients

¼ cup yellow mustard
¼ cup mayonnaise
1 loaf Cuban bread (about 10 ounces), cut into 4 sandwich portions
4 tablespoons butter softened
2 to 2½ cups Slow Cooker Cuban Pork shredded and lightly crisped
4 slices deli ham black forest, honey, smoked or your favorite variety
16 to 20 dill pickle chips 4 to 5 per sandwich
8 slices Swiss cheese

Instructions

Combine the mustard and mayonnaise in a small bowl and set aside.
Trim the ends of the Cuban bread (so you'll have straight cut ends), slice it into sandwich portions, and split each piece horizontally. Place the bread halves on a cutting board and spread the outside of each with softened butter (about 1 tablespoon per sandwich). Flip the bread over, butter-side down, and spread the cut sides with about 1 tablespoon of the mustard-mayo mixture.
Working with 2 sandwiches at a time, divide half of the shredded Cuban pork evenly between the bottom halves of the bread, spreading it into an even layer. Top each with 1 or 2 slices of ham, 4 to 5 pickle chips, and 2 slices of Swiss cheese, offset as needed to fit. Place the top halves of the bread over the filling, butter side facing out. Repeat with the remaining ingredients.
Heat a large skillet or griddle over MEDIUM-HIGH heat. Place the sandwiches in the hot skillet and set a second, heavy skillet over the top to weigh them down. Cast iron skillets work especially well for this method. Cook until nicely browned on both sides and heated through, about 3 to 4 minutes per side.
To keep the sandwiches warm, place them on a foil-lined baking sheet and transfer to a 200 degree F oven while preparing the remaining sandwiches, adding each batch to the oven as it finishes cooking.

Notes

This recipe is a great way to use up leftovers from Slow Cooker Cuban Pork, which makes a generous amount. The pork can be prepared up to 2 days in advance and refrigerated. Reheat gently and, if needed, crisp briefly under the broiler before assembling the sandwiches.

Shortcut Pork Option: If you don’t have Cuban pork on hand, thinly sliced Southwestern Pork Tenderloin can be used instead. It's delicious and works very well in a pressed sandwich.

Alternate Panini Press Directions

Heat a panini press according to the manufacturer’s directions. Working in batches, press the sandwiches until well toasted and the cheese has melted, about 5 to 6 minutes. Transfer to a cutting board and cut in half on the diagonal.

Big Batch Oven Method

Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down on the sandwiches. Bake for about 15 minutes, or until toasted and the cheese has melted.

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