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Traditional Cubano Sandwich

This recipe details the assembly of a classic Cubano sandwich, featuring layers of sliced roast pork, ham, Swiss cheese, and dill pickles on Cuban bread. The sandwich is buttered and then pressed until golden, crispy, and hot, resulting in a savory and satisfying meal.
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Total Time 31 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3853.3 kcal

Equipment

  • 1 Sandwich Press Alternatively, a heavy cast-iron skillet with a second heavy pan or brick for pressing.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Spatula For handling the sandwich on the press or skillet.

Ingredients
  

Main

  • 1 loaf Cuban bread French or Italian bread can be substituted
  • 1 pound ham cooked, sliced
  • 1 pound pork roasted, sliced
  • 1/2 pound Swiss cheese sliced
  • 6 dill pickles sliced
  • 2 tablespoons butter or cooking spray
  • Garnish: yellow mustard
  • Garnish: mayonnaise

Instructions
 

  • If using a whole loaf, carefully slice the Cuban bread horizontally almost completely through, creating a "hinge."
  • Generously spread yellow mustard on the inside of both halves of the bread. Add mayonnaise if desired.
  • On the bottom half of the bread, evenly layer the sliced roasted pork, followed by the sliced ham.
  • Arrange the Swiss cheese slices over the ham, ensuring even coverage across the bread.
  • Place the dill pickle slices in a single, even layer over the cheese.
  • Close the sandwich with the top half of the bread, pressing down gently to compact the layers.
  • Melt butter or apply cooking spray generously to both exterior sides of the assembled sandwich.
  • Preheat a sandwich press or a large griddle/skillet over medium heat. If using a skillet, have a heavy, oven-safe pan or brick wrapped in foil ready to press the sandwich.
  • Place the buttered sandwich in the preheated press or skillet. If using a skillet, place the heavy item directly on top of the sandwich to press it down.
  • Cook for 5-7 minutes per side (or according to press instructions), pressing firmly, until the bread is golden brown and crispy, and the cheese is fully melted. Slice diagonally and serve immediately.

Notes

The quality of your bread is paramount; seek out genuine Cuban bread for the authentic experience. If unavailable, a crusty French or Italian loaf will suffice, but ensure it's not too dense. Thinly slice your roast pork and ham; this allows for even layering and proper compression without tearing the bread. For the best flavor and a superior golden, crispy crust, use unsalted butter on the exterior of the bread. Pressing should be firm and even, over medium heat, to melt the cheese and toast the bread without burning it or squeezing out all the internal moisture. Don't skimp on the yellow mustard; its tang provides a crucial counterpoint to the rich meats and cheese.