Cuban Sandwich

Name: Cuban Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 sandwiches
Cuisine: Cuban-American
Ingredients: 1 loaf Cuban bread, about 16 to 20 inches long, or 4 soft sandwich rolls; 3 tablespoons yellow mustard, plus more to taste; 8 ounces sliced roast pork, warmed if cold; 8 ounces thinly sliced deli ham; 8 ounces Swiss cheese, sliced; 12 to 16 dill pickle slices, patted dry; 2 tablespoons unsalted butter, softened, or 1 tablespoon neutral oil for the pan

A Cuban sandwich is crisp on the outside, melty in the middle, and built with roast pork, ham, Swiss cheese, pickles, and mustard. This version uses cooked pork, so it comes together quickly on a griddle, skillet, or pan

At a glance

Total time: 25 min
Yield: 4 sandwiches
Prep: 15 min
Cook: 10 min
Difficulty: Easy
Cuisine: Cuban-American
Category: Lunch & light meals

The Cuban sandwich, often called a Cubano, is a pressed sandwich with roots in Cuban communities in Florida. It is especially tied to Tampa and Miami, where bakers, cigar workers, and cafés helped make it famous.

The filling is simple but very specific: roast pork, sliced ham, Swiss cheese, dill pickles, and yellow mustard. The sandwich is pressed until the bread is crisp and the cheese melts into the warm meats.

Traditional Cuban bread is ideal, but it is not available everywhere. A soft French or Italian loaf works well as long as it is not too crusty, because the sandwich needs to flatten as it cooks.

01What you'll need

Ingredients

7 items · 4 sandwiches

1 loaf Cuban bread, about 16 to 20 inches long, or 4 soft sandwich rolls
3 tablespoons yellow mustard, plus more to taste
8 ounces sliced roast pork, warmed if cold
8 ounces thinly sliced deli ham
8 ounces Swiss cheese, sliced
12 to 16 dill pickle slices, patted dry
2 tablespoons unsalted butter, softened, or 1 tablespoon neutral oil for the pan

02How to make it

Step-by-step

1. Heat the pan or press
Warm a panini press, griddle, or large heavy skillet over medium heat. If using a skillet, have a second heavy skillet or a foil-wrapped brick ready to press the sandwiches. Medium heat gives the cheese time to melt before the bread gets too dark.
2. Cut the bread
Cut the Cuban bread into 4 equal pieces, then split each piece lengthwise. If the bread is very thick, pull out a little of the soft center so the sandwich presses more evenly.
3. Spread the mustard
Spread yellow mustard on the cut sides of the bread. Use a thin, even layer so every bite has tang, but the bread does not become wet.
4. Layer the fillings
On each bottom half, layer roast pork, ham, Swiss cheese, and dill pickles. Keep the layers even from end to end. Put the top halves of bread in place and press down gently with your hands.
5. Butter the outside
Spread a thin layer of softened butter on the outside of each sandwich. If you prefer, brush the pan lightly with oil instead. Butter helps the bread brown and crisp.
6. Press the sandwiches
Place the sandwiches in the press or skillet. If using a skillet, set the second heavy skillet or brick on top. Cook for 3 to 5 minutes per side, or 5 to 7 minutes total in a panini press, until the bread is golden and the cheese has melted.
7. Slice and serve
Transfer the sandwiches to a cutting board. Let them rest for 1 minute so the cheese settles slightly, then cut each sandwich in half on the diagonal. Serve warm, with extra pickles or chips if you like.

03From our kitchen

Cook's tips

Make-ahead: You can slice the bread and prepare the fillings up to 1 day ahead. Store the meats, cheese, and pickles separately in the fridge. Assemble just before pressing so the bread stays dry.
Storage: A pressed Cuban sandwich is best eaten right away. Leftovers can be wrapped and refrigerated for up to 2 days, but the bread will soften.
Reheating: Reheat in a skillet or toaster oven over medium heat until hot and crisp again. Avoid the microwave if you can, because it makes the bread chewy and the pickles very hot.
Bread swap: If you cannot find Cuban bread, use a soft French loaf, Italian loaf, or hoagie rolls. Avoid sourdough or very crusty baguettes, which can become hard when pressed.
Pork swap: Leftover roast pork, mojo pork, pork tenderloin, or thick deli-style roast pork all work. If the pork is cold from the fridge, warm it briefly before assembling so the sandwich heats evenly.
Pickle tip: Pat the pickles dry with a paper towel before adding them. This keeps the sandwich from turning soggy.

Cook's note

Cuban sandwiches vary by city and family. Tampa versions often include salami, while Miami versions usually do not. This recipe follows the common roast pork, ham, Swiss, pickle, and mustard style, with optional flexibility for the bread and pork you can find.

04Frequently asked

Questions & answers

Do I need a panini press to make a Cuban sandwich?

No. A panini press is helpful, but a heavy skillet works well. Put the sandwich in one skillet, then press it with another heavy skillet, a grill press, or a foil-wrapped brick.

What kind of pork should I use?

Use cooked roast pork that is sliced thinly. Mojo-marinated pork is traditional and flavorful, but leftover pork roast or good deli roast pork also works.

Can I add mayonnaise?

You can if you like, but a classic Cuban sandwich usually uses yellow mustard, not mayonnaise. Mustard cuts through the rich pork, ham, and cheese.

Why is my Cuban sandwich soggy?

The most common causes are wet pickles, too much mustard, or bread that is too soft and fluffy. Pat the pickles dry, use a thin layer of mustard, and press the sandwich over medium heat until crisp.

Can I make this without pork?

It will not be a classic Cuban sandwich, but you can make a similar pressed sandwich with turkey, chicken, or roasted mushrooms. Keep the Swiss, pickles, and mustard for the same tangy, melty style.

05Per serving

Nutrition Facts

4 sandwiches

Amount per serving

Calories376

% Daily Value*

Total Fat25 g: 33%
Saturated Fat15 g: 75%
Cholesterol97 mg: 32%
Sodium958 mg: 42%
Total Carbohydrate8.2 g: 3%
Dietary Fiber0.6 g: 2%
Total Sugars1.2 g
Protein29 g: 57%

Vitamin D0.9 mcg: 5%
Calcium472 mg: 36%
Iron1.1 mg: 6%
Potassium250 mg: 5%

* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.

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