Tulo

Cuban Sandwich Recipe

Two meats (roast pork and ham) give the sandwich savory depth beyond a single protein, while yellow mustard and dill pickles cut through the richness. Pressing the sandwich under weight while it toasts compacts the layers and melts the cheese into every bite instead of leaving it as a separate slice.

Prep
15 min
Cook
10 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 1 loaf (16 oz) Cuban bread or soft Italian loaf, cut into 4 sandwich-length pieces
  • 4 tbsp yellow mustard
  • 12 oz roast pork, thinly sliced (mojo-marinated if possible)
  • 8 oz deli ham, thinly sliced
  • 8 slices Swiss cheese, sliced
  • 16 slices dill pickles, sliced lengthwise
  • 4 tbsp unsalted butter, softened

Nutrition per serving

Calories
813
Protein
57g
Carbs
61g
Fat
36g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Split each piece of bread horizontally, leaving one long edge attached like a hinge if the loaf allows it.
  2. 2Spread yellow mustard evenly over both cut sides of each piece of bread.
  3. 3Layer the ham on the bottom half, followed by the roast pork, two slices of Swiss cheese, and a row of pickle slices. Close the sandwich.
  4. 4Spread softened butter thinly over both outer sides of each sandwich.
  5. 5Heat a griddle, panini press, or large skillet over medium heat. If using a skillet, set a second heavy skillet or a foil-wrapped brick on top of the sandwiches to press them flat.
  6. 6Cook the sandwiches for 3-4 minutes per side, pressing down firmly, until the bread is golden and crisp with visible grill marks and the cheese has fully melted.
  7. 7Transfer to a cutting board and slice each sandwich diagonally before serving hot.

Tips & variations

  • If a Cuban sandwich press or panini maker isn't available, a large cast-iron skillet with a smaller heavy skillet or a foil-wrapped brick set on top works just as well.
  • Traditional Cuban sandwiches skip mayonnaise entirely, relying on mustard and pickles for moisture and tang; some Tampa-style versions add a thin layer of salami as a third meat.
  • Leftover roast pork shoulder marinated in mojo (garlic, sour orange juice or lime juice, and oregano) gives noticeably more flavor than plain deli roast pork.
  • Cuban bread has a thin, brittle crust that presses down easily; if substituting a French or Italian loaf, look for the softest, thinnest-crusted one available so it flattens properly.

Storage & reheating

Assembled, unpressed sandwiches keep well wrapped in the fridge for up to a day. Once pressed and cooked, they're best eaten immediately; leftovers can be re-pressed in a skillet over medium-low heat for 2-3 minutes per side to recrisp the bread, but avoid microwaving, which turns the bread soft and chewy instead of crisp.

Tips from the Tulo kitchen

  • Slice the pickles lengthwise rather than into rounds so every bite gets some pickle instead of it sliding out.
  • Chilling the assembled sandwich for 10 minutes before pressing helps the layers hold together and slice more cleanly.

FAQ

What bread should I use if I can't find Cuban bread?

A soft Italian or French loaf with a thin crust is the closest substitute. Avoid crusty artisan loaves, since a thick, chewy crust won't flatten properly under pressing.

Can I make a Cuban sandwich without a sandwich press?

Yes. Use a large skillet over medium heat and press down on the sandwiches with a second heavy skillet or a brick wrapped in foil, flipping halfway through.

What's the difference between a Cuban sandwich and a plain ham and cheese?

A Cuban sandwich uses two meats (roast pork and ham) plus Swiss cheese, mustard, and dill pickles, and is always pressed and grilled, unlike a cold or lightly toasted ham and cheese sandwich.

Can I use rotisserie chicken instead of pork?

That's a common shortcut for a quicker version, though it moves away from the traditional flavor; if substituting, add a squeeze of lime juice to the chicken to mimic the citrusy mojo marinade used on the pork.