Tulo

Cubano

A sliced Cubano sandwich on a wooden board showing crisp golden bread, melted Swiss cheese, layered ham and roast pork, and pickle slices, with a second whole sandwich in the background.
Photo by MikeGz on Pexels

Pressing the sandwich under weight flattens the layers so the heat from the pan reaches all the way through, melting the Swiss cheese and warming the pork and ham while the buttered bread crisps and compresses into a shatter-crust exterior. The mustard and dill pickles cut through the richness of two cured meats and melted cheese, which is why the Cubano works as a whole sandwich instead of just a pile of cold cuts.

Prep
20 min
Cook
16 min
Total
36 min
Servings
4

Ingredients

Servings4
  • 4 6-inch piece Cuban bread (or a soft French or Italian loaf), cut into sandwich-length pieces
  • 4 tablespoons yellow mustard
  • 8 ounces roast pork, thinly sliced (mojo-marinated if possible)
  • 8 ounces Swiss cheese, sliced
  • 1 cup dill pickles, thinly sliced lengthwise
  • 4 tablespoons unsalted butter, softened

Nutrition per serving

Calories
726
Protein
47g
Carbs
50g
Fat
39g

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 Cuban bread lengthwise, cutting almost but not all the way through so the two halves stay hinged like a book.
  2. 2Open each piece flat and spread the mustard evenly over both cut sides, all the way to the edges.
  3. 3Layer the ham on the bottom half, followed by the roast pork, then the Swiss cheese, then a layer of pickle slices.
  4. 4Close the sandwich and press down gently to compact the layers. Spread the softened butter over both outer sides of the bread.
  5. 5Heat a large skillet or griddle over medium heat. If using a panini press or sandwich plancha, preheat it now.
  6. 6Place the sandwich in the skillet and set a heavy pan, a foil-wrapped brick, or a press lid directly on top to weigh it down.
  7. 7Cook for 3 to 4 minutes, pressing down firmly every so often, until the bottom is deep golden and crisp.
  8. 8Flip the sandwich, replace the weight, and cook for another 3 to 4 minutes, until the second side is crisp and the cheese has fully melted.
  9. 9Transfer to a cutting board, slice diagonally, and serve immediately while the cheese is still molten.

Tips & variations

  • If Cuban bread isn't available, a soft French or Italian loaf with a thin crust works nearly as well; avoid anything too chewy or thick-crusted, since it won't compress properly under the press.
  • Use dill pickles, not sweet bread-and-butter pickles; the tang is what balances the richness of two meats and melted cheese.
  • Leftover slow-roasted pork shoulder, especially one marinated in a garlic-citrus mojo, makes a noticeably better sandwich than plain deli roast pork.
  • No panini press or bricks on hand? A second heavy skillet set on top of the sandwich works just as well.

Storage & reheating

Assembled, unpressed sandwiches can be wrapped and refrigerated for up to a day. Once pressed and cooked, a Cubano is best eaten right away since the bread softens quickly; if there are leftovers, reheat in a dry skillet over medium-low heat with a weight on top for 2 to 3 minutes per side to recrisp the bread rather than using a microwave, which turns the crust soft.

Tips from the Tulo kitchen

  • Slicing the meat and cheese thin, rather than thick, lets the sandwich compress flatter and heat through more evenly under the press.
  • Letting the assembled sandwich sit for a minute before pressing helps the mustard and pickle juice soak slightly into the bread, which keeps the finished sandwich from tasting dry in the middle.

FAQ

What's the difference between a Cubano and a medianoche?

They share the same filling of ham, roast pork, Swiss cheese, mustard, and pickles, but a medianoche is built on a smaller, slightly sweet egg-dough roll instead of the wider, denser Cuban loaf.

Does a Cubano have mayonnaise or lettuce?

No. The traditional filling is limited to ham, roast pork, Swiss cheese, dill pickles, and yellow mustard; mayonnaise and lettuce are not part of the classic recipe.

Can I use pulled pork instead of sliced roast pork?

Sliced roast pork is traditional and holds its shape under the press better, but shredded pulled pork works if it's packed tightly and not overly wet, since excess juice will make the bread soggy.

Can I make a Cubano without a sandwich press?

Yes. A regular skillet with a second heavy pan or a foil-wrapped brick set on top of the sandwich achieves the same flattening and crisping effect.

More recipes