Cuban Sandwich (Cubano)
This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.
- ¼ cup yellow mustard
- ¼ cup mayonnaise
- 8 slices sliced Italian or French bread
- 4 tablespoons butter softened
- 8 slices Southwestern Pork Tenderloin (about 12 ounces)
- 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
Combine mustard and mayonnaise in a small bowl and set aside.
Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread). Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice of bread with about 1 tablespoon of the mustard/mayo mixture. Layer with 2 slices of roast pork, 1 slice of ham, 4 to 5 pickles, and 2 slices of cheese (offset to fit). Place the other slice of bread on top with butter side facing out so that it will make contact with the panini press. Repeat with remaining bread, butter, and filling ingredients.
Heat up your panini press according to the manufacturer 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.
To keep the sandwiches warm, place them on a foil lined baking sheet and transfer to a 200 degree F oven while you make the other sandwiches, adding each to the oven after they cook.
The Southwestern Pork Tenderloin can be made the same day or a day or two in advance. Just cover and refrigerate until ready to use. Cook Time and Total Time assume the pork has been roasted in advance.
Alternate Stove Top Directions
Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwiches until nicely browned and heated through.
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 the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.
Serving: 1sandwich | Calories: 689kcal | Carbohydrates: 32g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1570mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 4mg