If you’re craving a sandwich that perfectly balances savory pork, melty cheese, tangy pickles, and a buttery, crispy crust, you have to try this Cuban Sandwich (Cubano) Recipe. It’s a classic Latin American favorite that layers slow-cooked pork, ham, Swiss cheese, mustard-mayo spread, and dill pickles between soft Cuban bread—all pressed to golden perfection. Every bite promises a delightful mix of tang, saltiness, and smoky richness that will have you coming back for more. Whether you’re making lunch for friends or a quick dinner treat, this sandwich is pure comfort wrapped in tradition.
Ingredients You’ll Need
This Cuban Sandwich (Cubano) Recipe thrives on simplicity and quality ingredients that each bring their own magic to the sandwich. From the tangy mustard-mayo blend that brightens every bite to the slow cooker pork that melts in your mouth, every component plays a star role in creating that authentic Cubano experience.
- ¼ cup yellow mustard: Adds that classic tangy zip that’s essential for any Cuban sandwich.
- ¼ cup mayonnaise: Balances mustard’s sharpness with creamy richness for the perfect spread.
- 1 loaf Cuban bread (about 10 ounces), cut into 4 sandwich portions: The traditional bread with a soft center and crisp crust that holds all fillings together.
- 4 tablespoons butter (softened): Used to create a golden, crispy crust when toasted in the skillet.
- 2 to 2½ cups Slow Cooker Cuban Pork (shredded and lightly crisped): Tender, juicy pork cooked low and slow, bringing authentic savory depth.
- 4 slices deli ham (black forest, honey, smoked or your favorite variety): Adds a smoky, slightly sweet layer that pairs beautifully with pork.
- 16 to 20 dill pickle chips (4 to 5 per sandwich): Their tart crunch cuts through the richness for perfect balance.
- 8 slices Swiss cheese: Melts beautifully to hold all the flavors together with an added nuttiness.
How to Make Cuban Sandwich (Cubano) Recipe
Step 1: Prep the Mustard-Mayo Spread
Start by combining the ¼ cup of yellow mustard with ¼ cup of mayonnaise in a small bowl. This simple spread is a game-changer, lending a subtle creaminess and a bright, tangy kick that sets the flavor tone for your Cuban Sandwich (Cubano) Recipe. Set this aside for now so it’s ready to spread on the bread.
Step 2: Prepare the Cuban Bread and Butter It
Trim the ends off the Cuban bread loaf to create neat, straight edges so your sandwiches look tidy and rustic. Then slice the loaf into four equal sandwich-sized portions. Now split each piece horizontally, so you have a top and bottom half. Spread softened butter generously on the outside of the bread halves, about one tablespoon per sandwich, which will ensure a gorgeously crisp and golden exterior once toasted. Next, flip the bread over so the buttered side is down, and spread about one tablespoon of the mustard-mayo mixture evenly across each cut side. This flavorful base will soak into the bread and elevate every bite.
Step 3: Build the Sandwich Layers
Time to layer up that iconic Cuban Sandwich (Cubano) Recipe! Do this two sandwiches at a time for ease. On the bottom bread halves, spread half of the shredded Cuban pork, breaking up any clumps and creating a uniform layer. On top of the pork, arrange one or two slices of your chosen deli ham—either black forest, honey, smoked, or whichever you prefer. Next, tuck in 4 to 5 crisp dill pickle chips per sandwich; their tangy crunch is fundamental for a true Cubano. Finally, lay down two slices of Swiss cheese, offsetting them if needed to fully cover the fillings. Place the top bread halves over the fillings with the buttered sides facing outward, ready for toasting.
Step 4: Toast the Sandwich to Perfection
Heat a large skillet or griddle over medium-high heat and place the sandwiches inside. Now place a second heavy skillet on top to press the sandwiches down—this step mimics the traditional Cuban sandwich press, squishing the layers together and helping the cheese melt evenly. Cast iron skillets work wonderfully here due to their weight and heat retention. Cook for about 3 to 4 minutes per side, flipping carefully so each side develops a beautifully browned, crispy crust and all the fillings are warmed and melted through.
Step 5: Keep Warm While You Finish
As you finish cooking in batches, transfer the hot sandwiches to a foil-lined baking sheet and place them in a warm oven, set at 200 degrees Fahrenheit. This keeps them perfectly warm without drying them out, so you can serve all at once when everyone is ready to dig in.
How to Serve Cuban Sandwich (Cubano) Recipe
Garnishes
While the Cuban Sandwich (Cubano) Recipe is incredible on its own, you can elevate presentation with a few simple garnishes. A sprinkle of fresh chopped parsley or a few extra pickle slices on the side adds a pop of color and crunch. Some like a dash of hot sauce or a smear of tangy mojo sauce nearby for dipping, giving each bite a personalized flavor boost.
Side Dishes
This sandwich pairs wonderfully with light, complementary sides. Crispy sweet potato fries or classic kettle-cooked potato chips add crunch without overpowering the Cubano’s flavors. A simple green salad dressed with lime vinaigrette refreshes the palate and provides balance, while a bowl of black beans and rice keeps the meal authentically Cuban and satisfying.
Creative Ways to Present
For a fun twist on the Cuban Sandwich (Cubano) Recipe, try cutting it into smaller sliders for parties or casual gatherings. You can also serve it open-faced, layering the warm pork, ham, and melted cheese atop buttered Cuban bread halves for a rustic, deconstructed feel. Wrapping each sandwich in parchment and tying with twine creates a charming picnic presentation that’s as inviting as the sandwich itself.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Cuban Sandwich (Cubano) Recipe, wrap them tightly in aluminum foil or plastic wrap and store in the refrigerator for up to 2 days. This helps maintain the sandwich’s moisture and flavor while preventing the bread from drying out.
Freezing
While fresh is best, you can freeze fully assembled and wrapped sandwiches for up to 1 month. To freeze, individually wrap them in plastic wrap and then in foil or airtight bags. When ready to enjoy, thaw overnight in the fridge before reheating for the best texture.
Reheating
To warm up leftover Cuban sandwiches, unwrap them and place on a baking sheet in a 350-degree Fahrenheit oven for about 10 to 15 minutes until heated through and the cheese is melty again. Alternatively, you can re-toast them in a pan with a weight on top over medium heat to revive that crispy crust and gooey center.
FAQs
What makes a sandwich a true Cuban Sandwich (Cubano)?
A true Cuban Sandwich (Cubano) features specific ingredients: Cuban bread, slow-cooked pork, ham, Swiss cheese, yellow mustard, mayonnaise, and dill pickles, all pressed to a crispy golden finish. Each component balances savory, tangy, and creamy flavors essential to the original Cuban taste.
Can I use a different type of bread?
While Cuban bread is traditional, if you don’t have access to it, a soft French baguette or Italian bread with a light crust works well. Just ensure it’s not too thick or crusty to maintain that proper Cubano texture.
How do I make Slow Cooker Cuban Pork for this recipe?
Slow cooker Cuban pork typically involves seasoning pork shoulder with garlic, cumin, oregano, and citrus, then cooking it low and slow until tender enough to shred. It’s the flavorful heart of the Cuban Sandwich (Cubano) Recipe.
Can I make this recipe vegetarian or substitute the meat?
While this sandwich’s soul lies in its meat layers, you can substitute the pork and ham with grilled marinated tofu or roasted vegetables for a vegetarian take, though the flavor will be different from the traditional Cubano.
Is it necessary to press the sandwich with a heavy skillet?
Pressing the sandwich is key to combining the flavors and melting the cheese while crisping the bread evenly. If you don’t have a heavy skillet, you could use a sandwich press or even weigh down the sandwiches with a foil pouch filled with beans.
Final Thoughts
There’s something truly special about biting into a perfectly made Cuban Sandwich (Cubano) Recipe—the blend of tender pork, smoky ham, tangy pickles, and melted Swiss cheese all hugged by buttery, crispy Cuban bread. It’s a taste of Cuban tradition that’s heartfelt and satisfying. I encourage you to give this recipe a try; it’s a delicious way to bring people together around a genuinely unforgettable meal.
Print
Cuban Sandwich (Cubano) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Sandwiches
- Method: Frying
- Cuisine: Cuban
Description
This authentic Cuban Sandwich recipe, or Cubano, is a delightful blend of tender slow-cooked Cuban pork, savory ham, tangy mustard-mayo spread, dill pickles, and melted Swiss cheese, all layered between buttered Cuban bread and pan-pressed until golden and crispy. Ready in just 30 minutes, it’s a perfect hearty meal that delivers classic Cuban flavors with a satisfying crunch.
Ingredients
Spread
- ¼ cup yellow mustard
- ¼ cup mayonnaise
Bread and Butter
- 1 loaf Cuban bread (about 10 ounces), cut into 4 sandwich portions
- 4 tablespoons butter (softened)
Filling
- 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
- Prepare the Spread: In a small bowl, combine the yellow mustard and mayonnaise thoroughly. Set this mixture aside for later use.
- Prep the Bread: Trim the ends of the Cuban bread to create straight edges. Slice the loaf into 4 equal sandwich-sized portions and split each horizontally. Place the bread halves on a cutting board and spread the outsides of each with softened butter (about 1 tablespoon per sandwich). Flip the bread so the buttered sides face down, then spread about 1 tablespoon of the mustard-mayo mixture on the cut sides.
- Assemble the Sandwiches: Working with two sandwiches at a time, evenly divide half of the shredded Cuban pork onto the bottom halves of the bread, creating an even layer. Top with 1 or 2 slices of deli ham, followed by 4 to 5 dill pickle chips per sandwich. Add 2 slices of Swiss cheese, adjusting slightly to fit. Place the top bread halves over the fillings with the buttered sides facing out. Repeat to assemble the remaining two sandwiches.
- Cook the Sandwiches: Heat a large skillet or griddle over medium-high heat. Place two sandwiches in the skillet and press them down with a second heavy skillet or a cast iron press to weight them. Cook for about 3 to 4 minutes per side, until the bread is nicely browned and the cheese melts, flipping carefully to brown both sides evenly.
- Keep Warm: To keep the finished sandwiches warm, transfer them to a foil-lined baking sheet and place in a 200°F oven while you cook the remaining sandwiches, adding each batch as it finishes cooking until all are ready to serve.
Notes
- Using Cuban bread is essential for the authentic texture and flavor, but if unavailable, a soft yet crusty French or Italian roll can substitute.
- For best results, crisp the shredded pork in a skillet before assembling to add a slight crunch and concentrated flavor.
- If you don’t have a heavy skillet to press the sandwiches, a sandwich press or panini maker can be used.
- The mustard-mayo combination adds a creamy tang that balances the richness of the pork and cheese; don’t skip it.
- Serve immediately for the best texture, as the sandwich can lose crispness if left too long.
