Save to Pinterest The first Cuban sandwich I tasted was handed to me still warm from a small press, the bread crackling under my fingers as I bit into it. That crispy exterior gave way to layers of tender pork and ham, melted cheese catching the light, pickles bright against the golden meat. I remember being stunned by how much flavor could fit into something so simple. Years later, I finally decided to make one at home, and the moment that pressed sandwich came off the skillet, I understood why this dish has endured for generations.
I made these for a small gathering on a humid afternoon, and watching people's faces light up when they took that first bite felt like a small victory. One guest closed her eyes mid-chew and said it transported her back to a trip to Havana she took decades ago. That's when I realized this sandwich carries stories inside it, and when you make it right, you're not just feeding people—you're giving them a moment.
Ingredients
- Roast pork, 8 oz thinly sliced: This is the soul of the sandwich, so seek out good quality pork from a Cuban butcher or Latin market if you can—the difference is noticeable and worth it.
- Deli ham, 8 oz thinly sliced: The ham adds a subtle saltiness that deepens the overall flavor and gives the sandwich its authentic taste.
- Swiss cheese, 8 oz thinly sliced: Swiss melts beautifully without becoming greasy, and its mild nuttiness balances the savory meats perfectly.
- Cuban bread or soft French/Italian bread: The bread is non-negotiable—it needs to be sturdy enough to hold the fillings yet soft enough inside to stay tender after pressing, so don't skip the trip to find it.
- Yellow mustard, 1/4 cup: The mustard is the binding element, a sharp note that ties everything together and prevents the sandwich from feeling heavy.
- Dill pickle slices, 16 slices: Pickles cut through the richness and add a bright, acidic contrast that makes you want another bite immediately.
- Unsalted butter, 2 tbsp softened: A thin butter coating on the outside creates that irresistible golden crust and helps everything press together beautifully.
Instructions
- Prepare your bread:
- Slice each portion of Cuban bread horizontally with a serrated knife, being gentle so you don't crush the soft interior. This is where the sandwich begins to take shape.
- Spread the mustard:
- Use about 1 tablespoon of mustard per sandwich half, spreading it evenly so every bite has that sharp, unifying flavor. Don't skip this step—it's more important than it seems.
- Layer with intention:
- Start with pork on the bottom, then ham, then cheese, then pickles on top, keeping the layers even so the sandwich presses uniformly. This order matters because the cheese will melt onto the warm pork and create a protective layer for the pickles.
- Close and gently press:
- Place the top bread half on your sandwich and press down softly with your hands, just enough to secure the layers without squeezing out the filling.
- Butter the exterior:
- Spread a thin, even layer of softened butter on the outside of each sandwich—this is what creates that golden, crispy exterior everyone remembers.
- Heat your cooking surface:
- If using a skillet, heat it over medium heat for a few minutes until it's hot but not smoking. If using a panini press, preheat it fully so the sandwich cooks evenly on both sides.
- Grill with gentle pressure:
- Place the sandwich in the skillet and press down with a heavy pan or use your panini press, watching as the bread transforms from pale to golden brown. The cheese should start melting almost immediately, filling the kitchen with an irresistible aroma.
- Cook until perfect:
- Grill for 4-5 minutes per side in a skillet (or 5-7 minutes total in a press), checking halfway through to ensure even browning. The moment the bread sounds crispy when you tap it and the cheese is visibly melted, it's ready.
- Rest and slice:
- Remove from heat and let the sandwich sit for just 30 seconds so the cheese sets slightly. Cut diagonally—this isn't just for presentation, it actually helps you see the beautiful layers inside and makes it easier to eat.
Save to Pinterest There's a moment between the seventh and tenth minute when you're standing at the stove and the kitchen fills with that smell—butter toasting, cheese melting, salt and pickle and mustard merging into something that makes you hungry even though dinner is literally about to be ready. That's when I know I've made it right.
Finding Your Cuban Bread
Cuban bread is specific—it's made with a special blend of flours and baked with a crispy crust and tender crumb that no other bread quite matches. If your regular grocery store doesn't carry it, check Latin markets in your area, or ask the bakery section if they can special-order it. In a pinch, soft French or Italian bread works, though it won't have quite the same character. The bread really matters here because it's not just a vessel—it's part of the identity of the sandwich.
The Art of the Press
A panini press is ideal because it applies even heat and pressure from both sides simultaneously, but a skillet with a heavy pan on top works beautifully too. The pressure is what fuses the layers together and forces the cheese to coat everything evenly. Don't rush this part—consistent, moderate heat is better than high heat and speed. I've learned that patience here creates a sandwich with a crispy outside and a tender, cohesive inside.
Making It Your Own
While the classic Cuban sandwich is perfect as is, I've discovered small variations that add dimension without changing the soul of the dish. A thin layer of mayonnaise can be spread alongside the mustard for extra richness, or you can add a single layer of thinly sliced red onion for brightness and crunch. Some people swear by a touch of garlic aioli instead of plain mustard.
- Try adding a thin layer of mayonnaise for a creamier bite.
- Plantain chips on the side are traditional and transform the meal into something more substantial.
- Pair this with a cold drink—a light lager or mojito feels refreshingly right.
Save to Pinterest This sandwich has a way of turning an ordinary Tuesday into something worth remembering. Serve it hot, with the steam still rising, and watch what happens around the table.
Recipe FAQs
- → What type of bread works best for this sandwich?
Crisp Cuban bread is ideal for its texture and flavor, but soft French or Italian bread can be good alternatives.
- → How long should I grill the sandwich?
Grill for about 4–5 minutes per side or a total of 5–7 minutes in a sandwich press until the bread is crispy and cheese melts.
- → Can I use different types of cheese?
Swiss cheese provides a mild, nutty flavor and melts well, but other semi-soft cheeses could be used based on preference.
- → Is it important to press the sandwich while grilling?
Pressing ensures even grilling, melts the cheese thoroughly, and creates a crispy exterior with compacted layers.
- → What condiments enhance the flavor in this sandwich?
Yellow mustard adds tanginess that complements savory meats and pickles. A light spread on bread is recommended.