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Cuban Sandwich Recipe

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A hearty and delicious combination of sweet ham, juicy tender pork, melted Swiss cheese, dill pickles with a nice bite from a slathering of yellow mustard. 

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The amazing classic Cuban Sandwich (Cubano)

The Cuban sandwich cut diagonally showing the ham, cheese and pork inside

A hearty and delicious combination of flavors and textures

This classic Cuban Sandwich is layered with sweet ham, juicy tender pork, melted Swiss cheese, dill pickles with a nice slathering of yellow mustard.

The original Cuban sandwich was invented in a Key West Florida cafe popular with local Cuban workers. However that first Cubano sandwich was made with salami instead of ham which later became the standard.

There are may variations of this sandwich but this is without a doubt one of our favorites.

A stacked cuban sandwich with a pickle on top showing melted cheese in the middle

It’s hard to resist this cheesy, meaty, flavorful sandwich

You probably knew this amazing sandwich would be the next after posting the wonderful, flavorful Grilled Cuban Mojo-Marinated Pork Tenderloin last week. This easy and delicious overnight marinade is loaded with powerful flavors from the garlic, lime, orange juice and herbs.

The lime juice and citrusy garlic marinade adds incredible flavor to the pork and to this sandwich. As you’ve probably guessed, this hearty sandwich is loaded with meat and cheesy goodness so nobody goes away hungry!

Overview of ingredients:

  • Italian, French or Cuban bread – store-bought or homemade
  • unsalted butter
  • a few tablespoons of yellow mustard or you can also use Dijon mustard
  • Swiss cheese
  • sweet (honey) deli ham or genoa salami
  • dill pickle slices – I like the sandwich style sliced pickles here
  • sliced or Cuban roast pork, cooked pulled pork shoulder or mojo-marinated grilled pork tenderloin

An overhead view of a toasted ham and pork sandwich with mustard and beer on the side

How to make a Cuban Sandwich

1. The bread

Since real Cuban bread is almost impossible to find, pick up two 12-inch long loaves of soft white French bread or Italian bread or make your own at home. First, remove the top and bottom crust from the loaf of bread and cut in half so you have four 6-inch pieces of bread.

Cut each portion of bread in half lengthwise. Next lightly spread butter on the top and bottom sides that will be grilled. You should have 8 pieces of buttered bread. Turn the pieces butter-side down on a large baking sheet.

2. Build the sandwiches

Generously spread mustard on the inside of each of the 8 slices of bread. Layer 1 slice of Swiss cheese over the mustard on 4 of the bottom halves. Divide the pickles, ham and pork over the Swiss cheese. Sprinkle salt and pepper over the sandwiches if desired.

Top with another slice of Swiss cheese and then the top of the bread, butter side up.

3. Grill the sandwich

Finally preheat a large non-stick skillet over medium heat. Coat the pan with a little olive oil before grilling if desired. Add the sandwiches then turn the heat down slightly. Continue cooking until the bottoms are lightly browned.

Carefully turn the sandwiches over and “firmly press” the Cuban using a heavy skillet, cast iron skillet or aluminum foil wrapped bricks. Don’t be afraid to press firmly. Continue cooking until the cheese is melted and both sides are golden brown.

The skillet works well however if you have a panini press or grill pan that will work well too. This sandwich is perfect made on our Blackstone griddle. It’s our favorite way to cook while camping!

Repeat with the remaining sandwiches cooking on both sides until golden brown. Cut the sandwiches in half diagonally and serve with chips and a cold beer if desired.

A side view of a stacked cuban sandwich topped with pickles and served with beer

If you’ve traveled in the Tampa or Miami area perhaps you’ve had a great Cuban sandwich.

Sounds like summer perfection to me! However if you don’t want to go all the way to Florida or Cuba to enjoy a terrific Cuban sandwich, I’ve got your recipe right here!

Serve with chips, rice or beans and a nice cold bubbly drink.

Thanks for PINNING!

A grilled Cuban sandwich cut in half on a tray served with pickles

Cuban Sandwich Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4
Course: Main Course, Sandwich
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 1 vote
A hearty and delicious combination of sweet ham, juicy tender pork, melted Swiss cheese, dill pickles with a nice bite from a slathering of yellow mustard. 

Ingredients

  • 2 loaves Italian, French or Cuban bread about 12 inches long each
  • 1 ounce unsalted butter
  • 1 ounce yellow mustard
  • 6 ounces Swiss cheese (8 slices)
  • 12 ounces sweet (honey) deli ham (8 thin slices)
  • 8 dill pickles slices
  • 12 ounces roast pork or pork tenderloin

Instructions

  • Trim off the ends and remove the top and bottom crust from each of the loaves. Cut each in half so you have four 6-inch pieces of bread. Slice each portion in half lengthwise then lightly butter the top and bottom that will be grilled. You should now have 8 pieces of buttered bread. Turn the bread butter-side down on a large baking pan. 
  • Generously spread mustard on the inside of each of the 8 slices of bread. Place 1 slice of Swiss cheese over the mustard on 4 halves. Divide the pickles, ham and pork over the Swiss cheese. Top with another slice of Swiss cheese and then the top of the remaining bread, butter side up. 
  • Preheat a non-stick skillet over medium heat then add two sandwiches. Reduce the heat slightly and cook until the bottom is lightly browned. Carefully turn the sandwich over and "press" the Cuban using a heavy cast iron skillet or foil wrapped bricks. Cook until the cheese is melted and both sides are golden brown. Repeat with remaining sandwiches. 
  • Cut the sandwiches in half diagonally and serve with chips and a cold beer if desired.

Recipe Notes

Soft white sub rolls will also work in this recipe.
Feel free to use a panini press if you have one.

Nutrition

Calories: 657kcal | Carbohydrates: 2g | Protein: 45g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1330mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 410mg | Iron: 2mg

The Cuban is a pressed or grilled sandwich typically made with Cuban bread similar to French or Italian loaves.

We usually pick up a few small Italian loaves to use in this recipe. Although, to make the bread easier to press and grill I trim off the tough ends and top and bottom crusts.

Don’t get hung up on having the right kind of bread to make this iconic sandwich. If it’s soft, white, thick and delicious, it’s going to be great.

We also love the occasional sandwich and especially a meaty one with cheese like this Cuban. It’s a nice splurge that completely satisfies, plus it’s easy to make, too.

This sandwich is perfect for casual entertaining.

You can easily prepare each of the components ahead of time and simply assemble the sandwiches just before cooking. After that all you need to do is gave a few bottles of good beer on ice and extra pickles and chips on hand. Done and done!

There’s something about a classic sandwich that keep me coming back for more. For instance, these Homemade (Baked) Chick-Fil-A Sandwiches have been on my list of must-make recipes forever!

And finally another crazy delicious ham & cheese variation is this Monte Cristo Sandwich. This makes an amazing breakfast sandwich too!

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39 Comments

  3. Wendy

    A Cuban sandwich is my mother’s favorite! She orders it whenever it is available. I am delighted that you created a recipe so that I can make this for her on my visit ! Thank you!

    Reply

  4. Liz

    I’ve been dying to make a Cubano ever since I tried my first one, but never could find the right bread. I’m giving up on the search and using an Italian loaf. Yours looks amazing and it’s definitely an inspiration!!! Pinning!!!

    Reply

  5. John/Kitchen Riffs

    Love a good Cuban sandwich! Never had one until we moved to Tampa in the 90s, then fell in love with them. Such a wonderful flavor, and you’ve captured it all. Really good recipe — thanks.

    Reply

  7. cheri

    Saw this first on IG, what a beautiful sandwich Tricia, I think you captured it’s essence perfectly. Great idea to cut off the crust to make it more authentic! hope you are having a great week.

    Reply

    • Tricia Buice

      Thank you Cheri 🙂 My husband went nuts for this sandwich and said it was one of his favorite savory recipes ever – guess that’s a good thing? Haha – have a great week!

      Reply

  8. Monica

    It’s so hot here right now that it feels like Miami and now you’ve got me craving the amazing Cuban food we had there! This sandwich is a total knockout…looks really scrumptious! A great sandwich is a perfect meal, especially in the summer.

    Reply

    • Tricia Buice

      Thank you Monica! I was thinking of you when I wrote about Miami – wondering if you had one while in the deep south 🙂 It’s hot here too – crazy summer already!

      Reply

  11. Larry

    After accidentally ending up in Little Havana we tried our first sandwich at an authentic Cuban place and have loved them since. Your version looks and sounds delicious.

    Reply

  13. sue | theviewfromgreatisland

    Oh yeah, this is what I call a sandwich! Love the layers, love the drippy cheese, love the pickles!! I even have one of those electric sandwich grill/press gadgets in my cupboard, I’m going to haul it out for this, thanks Tricia, pinning and sharing!

    Reply

  15. Chris Scheuer

    It’s 7:30 in the morning and you’ve got my mouth watering Tricia! What a wonderful way to use up your leftover pork! I’m not crazy about leftover pork tenderloin as a meal, but this is fantastic!

    Reply

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