Cuban Sandwich
A Cuban sandwich is crisp on the outside, warm and melty inside, and built with a simple stack of roast pork, ham, Swiss cheese, pickles, and mustard. This version uses cooked pork, so it comes together fast for lunch or
Total
27 min
Servings
4 sandwiches
Level
Easy
The Cuban sandwich is a pressed sandwich with roots in Cuban communities in Florida, especially Miami and Tampa. It is usually made with Cuban bread, roast pork, ham, Swiss cheese, pickles, and yellow mustard.
The magic is in the pressing. The bread turns crisp and thin, the cheese melts, and the meat warms through. You do not need a sandwich press; a heavy skillet or Dutch oven works well.
This recipe starts with cooked roast pork, which makes it practical for a weeknight lunch or casual dinner. Leftover pork shoulder, pork loin, or store-bought roast pork all work.
01What you'll need
Ingredients
8 items · 4 sandwiches
- 4 pieces Cuban bread, each about 6 to 7 inches long, or 4 soft sub rolls
- 3 tablespoons yellow mustard, plus more to taste
- 8 slices Swiss cheese
- 8 ounces sliced roast pork, cooked
- 8 ounces thinly sliced deli ham
- 12 to 16 dill pickle slices, patted dry
- 2 tablespoons unsalted butter, softened, or 1 tablespoon melted butter
- Optional Tampa-style addition: 4 ounces thinly sliced Genoa salami
02How to make it
Step-by-step
1. Heat the pan
Set a large skillet, griddle, or cast-iron pan over medium heat. If you have a panini press, heat it according to the maker’s instructions. Pressing means cooking the sandwich while gently flattening it, so the bread gets crisp and the cheese melts.
2. Split the bread
Cut each piece of bread in half lengthwise. Try not to cut all the way through if the loaf is soft; leaving a hinge can help hold the fillings in place. If the bread is very thick inside, pull out a little of the soft center.
3. Spread the mustard
Spread yellow mustard on both cut sides of each piece of bread. Use a light layer for a classic taste, or add a little more if you like a sharper sandwich.
4. Layer the fillings
On each sandwich, layer Swiss cheese, roast pork, ham, pickles, and another slice of Swiss cheese. If using salami, tuck it in with the ham. Keep the layers even so the sandwich presses flat.
5. Butter the outside
Close the sandwiches and spread a thin layer of softened butter on the outside of the top and bottom bread. This helps the bread brown and crisp. If using melted butter, brush it on lightly.
6. Press the sandwiches
Place the sandwiches in the hot pan. Set a second heavy skillet, foil-wrapped brick, or Dutch oven on top to press them down. Cook for 3 to 4 minutes, until the bottom is golden and crisp.
7. Flip and finish
Carefully flip each sandwich. Press again and cook for another 3 to 4 minutes, until the second side is crisp and the cheese is melted. If the bread browns too fast before the cheese melts, lower the heat.
8. Rest and slice
Transfer the sandwiches to a cutting board and let them rest for 1 minute. Slice each sandwich in half on the diagonal and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the sandwiches up to 4 hours ahead, wrap tightly, and refrigerate. Wait to butter the outside until just before cooking so the bread does not get soggy.
- Storage: A pressed Cuban sandwich is best right away. Leftovers can be wrapped and refrigerated for up to 2 days, but the bread will soften.
- Reheating: Reheat in a dry skillet over medium-low heat, pressing gently, until hot and crisp again. An air fryer at 325°F for 4 to 6 minutes also works. Avoid the microwave if you want crisp bread.
- Bread swap: Cuban bread is traditional, but soft French bread, bolillo rolls, or sub rolls are good substitutes. Avoid very crusty baguettes, which can become hard when pressed.
- Pork swap: Use leftover mojo pork, roast pork shoulder, pork loin, or even slow-cooker pulled pork without barbecue sauce. The pork should be fully cooked before it goes into the sandwich.
- Cheese tip: Swiss cheese melts well and gives the sandwich its familiar flavor. If you need a swap, use provolone, but the taste will be milder and less traditional.
Cook's note
Tampa-style Cuban sandwiches often include salami, while Miami-style versions usually do not. Both are part of the sandwich’s Florida story, so treat the salami as optional and choose the style you like.
04Frequently asked
Questions & answers
Do I need a panini press to make a Cuban sandwich?
No. A skillet and a heavy pan on top work well. Press gently but firmly so the sandwich flattens and the bread crisps without pushing all the fillings out.
What kind of pork should I use?
Use cooked roast pork with a mild garlic-citrus flavor if you have it. Leftover pork shoulder, pork loin, or store-bought roast pork are all fine. Avoid sweet barbecue pork, which changes the flavor of the sandwich.
Can I make Cuban sandwiches for a crowd?
Yes. Assemble the sandwiches ahead, then press them in batches. Keep finished sandwiches warm on a baking sheet in a 250°F oven for up to 20 minutes. They will be a little less crisp but still good.
What pickles are best for a Cuban sandwich?
Use dill pickle slices. Pat them dry before layering so they add tang without making the bread soggy.
Can I use mayonnaise?
Classic Cuban sandwiches use yellow mustard, not mayonnaise. You can add mayo if you like, but it will make the sandwich richer and less traditional.
05Keep cooking
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