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Cuban Sandwich (Cubano) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: admin
  • 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

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

  1. Prepare the Spread: In a small bowl, combine the yellow mustard and mayonnaise thoroughly. Set this mixture aside for later use.
  2. 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.
  3. 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.
  4. 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.
  5. 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.