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
Scale
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.
