This classic Cuban Sandwich recipe features ham, Swiss cheese, pulled pork, mustard, and pickles on a loaf of Cuban bread, cooked in a panini press until golden on the outside with gooey melted cheese inside. Serve with chips or coleslaw for an easy lunch or dinner!
Looking for a hearty lunch or easy dinner? This Cuban sandwich recipe might be just the thing! With so much piled on one sandwich, it’s super filling – even enough for growing boys who eat everything in sight! (Ask me how I know, ha.) This was our favorite thing to eat on our last try to Miami, Florida.
Why You’ll Love This Cuban Sandwich Recipe
Here are a few reasons why we love making this Cubano sandwich recipe.
- Perfect for lunch. This Cuban sandwich recipe is one of my favorite things to make for lunch because it comes together in just a few minutes and you don’t need any sides (though I do like to add some chips or coleslaw).
- Hearty & filling. This sandwich is piled high with meat, cheese, and pickles on thick slices of bread. You definitely won’t be left hungry after eating one!
- Only a few ingredients. One of my favorite things about a Cuban sandwich is that even though it has SO much flavor, there’s actually only a few ingredients needed.
What Is A Cubano?
A Cuban sandwich, commonly referred to as a Cubano in the United States, is a hearty sandwich piled high with Swiss cheese, ham, pork, pickles, and mustard. There’s no lettuce, tomato, mayo, or other typical sandwich ingredients added – just meat, pickles, cheese, and mustard. It’s typically cooked in a panini press and served warm with extra mustard.
Recipe Ingredients
This classic Cuban sandwich is loaded up with mustard, cheese, and meat. Scroll down to the recipe card below for measurements.
- Mustard – Classic yellow mustard is all you need!
- Cayenne pepper – Cayenne pepper adds a nice kick but is optional, use as little or as much as you like.
- Cuban bread – Cuban bread is the traditional choice but using a good-quality French baguette or Italian bread will work just as well.
- Swiss cheese – Sliced from the deli, if possible.
- Ham – I personally the best ham is black forest ham. The key is not too thinly sliced but not too thick either!
- Pulled pork – You can use your favorite pulled pork recipe (or roast pork) or grab prepared pulled pork at the store.
- Dill pickles – Sandwich pickles cut lengthwise, not the circles.
- Butter – For toasting the outside of the bread.
How To Make A Cuban Sandwich
Here’s an overview of how to make this classic sandwich. You can find more detailed instructions in the printable recipe card below.
- Prepare the bread. Trim the ends off each loaf of bread then slice horizontally.
- Assemble. Spread a generous amount of mustard on each half of the bread and sprinkle with cayenne pepper. At two slices of cheese on the bottom of each loaf, followed by 6 slices of ham, a layer of pulled pork, and 4 slices of sandwich pickles. Top the pickles with 2 more slices of Swiss cheese then top with the other half of bread.
- Cook the sandwich. Preheat the panini press or cast-iron skillet. For a panini press, spread the butter on the sandwich and for the skillet, melt it in the pan. Cook the sandwiches by pressing down firmly, for 5-8 minutes in the panini press or 3-5 minutes per side in the skillet, until the outside is golden and the cheese is melted.
Tips & Variations
Here are a few things to keep in mind when making your Cubano sandwich.
- Use weight to press the sandwich. Whether using a Panini press or a cast iron grill press, applying firm pressure is key for a traditional Cuban sandwich.
- Be generous with the ingredients. Especially the mustard – a Cuban sandwich is supposed to be saucy! But don’t skimp on the meat, cheese, or pickles either.
- Use sturdy bread. If you can’t find a loaf of Cuban bread, be sure to use something equally as hearty and strong. Normal white bread will collapse under the weight of all the ingredients!
- Add salami. Though not in the classic version of this sandwich, genoa salami is a common addition in Cubanos in the Tampa area.
Serving Suggestions
To serve, cut the Cuban sandwiches in half diagonally and serve with additional pickles and yellow mustard on the side. I like to add coleslaw or chips to turn it into a complete (and easy!!) meal.
How To Store & Reheat Leftovers
The Cuban sandwiches are best served immediately, but can be stored if needed.
- Fridge. Wrap each sandwich individually with aluminum foil, parchment paper or plastic wrap tightly. Then they can be stored in the refrigerator for up to 2 days.
- Reheat. Reheat the sandwiches in a toaster oven, microwave, or oven preheat to 350℉.
More Sandwich Recipes To Try
- Hot Ham and Cheese Sandwiches
- Brisket Grilled Cheese Sandwich
- Popeyes Chicken Sandwich
- BBQ Beef Sandwich
- Monte Cristo Sandwich
Cuban Sandwich Recipe
Ingredients
- 1/4 cup prepared yellow mustard
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 8- ounces loaves of Cuban bread if unavailable, good quality French baguettes or Italian bread can be used
- 8 slices Swiss cheese
- 12 slices deli ham
- 2 cups prepared pulled pork
- 8 sandwich cut dill pickles (lengthwise cut)
- 4 tablespoons unsalted butter or as needed
Instructions
- Trim the ends off of each loaf of bread then slice the loaves in half horizontally.
- Spread a generous amount of mustard on each half of the bread, sprinkle desired amount of cayenne pepper over the mustard.
- Start with 2 slices of Swiss cheese on the bottom half of each loaf, covering the surface well.
- Layer on 6 slices of ham on each sandwich.
- On top of the ham, layer half of the pulled pork on each sandwich.
- Arrange 4 slices of sandwich pickles lengthwise across the layer of pulled pork.
- Top the pickles with another layer of 2 slices of Swiss cheese, and finally place the top half of the bread over the sandwiches
- Preheat a Panini press (if using) or a large skillet over medium heat. If using a skillet, prepare a second skillet, steak weight, or a brick wrapped in foil to apply pressure.
- If using a Panini press, spread the butter on the outer surfaces of each sandwich. If using a skillet, melt 1-2 tablespoons of butter in the pan.
- For the Panini add one sandwich at a time and press down firmly, cook for 5-8 minutes or until the cheese has melted and the outside is golden and crispy.
- For the skillet, add one sandwich at a time and press down firmly using your makeshift press (second skillet, steak weight or foil wrapped brick). Cook each sandwich for about 3-5 minutes on each side, or until you achieve a crispy, golden exterior and the cheese has melted.
- Cut each sandwich diagonally and serve immediately. Serve with additional pickles and yellow mustard on the side. Enjoy!
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1 thought on “Cuban Sandwich Recipe”
Come to Tampa,Florida for a true Cuban
Native Floridian and never have I heard of pepper on a Cuban .
The true Cuban is not thick with meat ,
The meat is baked ham, slow roasted marinated pork . The cheese is Swiss and mustard is the condiment ( not saucy either) and of the star of the show is the Cuban bread ! This sandwich can be eaten cold or pressed ! Thanks and be well !