Cuban Sandwich Cubano

A perfectly pressed Cuban Sandwich Cubano featuring juicy mojo pork, savory ham, Swiss cheese, pickles, and mustard on crispy, buttered bread.

Why This Recipe Works:

• Low and slow pressing ensures the Swiss cheese melts completely before the bread burns.
• Layering the pickles directly against the cheese prevents the bread from getting soggy.
• Searing the mojo pork beforehand releases oil-soluble flavor compounds for maximum savoriness.

I still remember the humid July afternoon in Ybor City when I burnt my first real cubano on a heavy cast-iron press.

The bread turned into a blackened, smoking brick.

I had got distracted trying to slice the pickles, and the heat was simply too high.

Most home cooks make the mistake of using a standard electric panini press that applies too much direct, aggressive heat without enough physical weight, which inevitably scorches the delicate bread before the Swiss cheese even thinks about melting, leaving you with a sad, burnt exterior and a cold center.

Bear with me here, because this is pure physics.

Without enough slow, conductive heat, the cold pork in the center never reaches its melting point, leaving you with a structurally disconnected sandwich.

My solution is simple: use a heavy cast-iron skillet to press the sandwich over medium-low heat.

It works beautifully.

Cuban Sandwich Cubano

• Publisher Storied Skillet
• Cuisine Cuban
• Category Sandwich, Lunch
• Prep Time 15 mins
• Cook Time 15 mins
• Servings 2
• Calories 680 calories
• Rating 4.8 5706
• Tags Cuban sandwich, Cubano, pressed sandwich, mojo pork, lunch recipes

Ingredients

• 1 loaf Cuban bread (or soft French bread), cut into 8-inch portions
• 2 tbsp yellow mustard
• 1/2 lb thinly sliced mojo roasted pork
• 1/2 lb thinly sliced sweet glazed ham
• 4 slices Swiss cheese
• 1 cup dill pickle slices (try our Killer Spicy Garlic Dill Pickles for an extra kick!)
• 2 tbsp unsalted butter, softened
• 1/2 tsp Diamond Crystal kosher salt

Directions

1. Slice the Cuban bread loaf in half horizontally.
2. Spread the yellow mustard evenly across both the top and bottom cut sides of the bread.
3. Layer two slices of Swiss cheese on the bottom half of the bread, followed by the sweet glazed ham.
4. Add the warm mojo roasted pork over the ham, then top with the dill pickle slices and the remaining Swiss cheese.
5. Close the sandwich and spread the softened butter generously over the top and bottom crusts.
6. Heat a large cast-iron skillet over medium-low heat. Place the sandwich in the skillet.
7. Place another heavy skillet on top of the sandwich to press it down. Press down firmly with your hand until your wrist aches to compress the layers.
8. Cook for 5 to 7 minutes per side, or until the bread is golden brown and the cheese is completely melted. Slice diagonally and serve immediately.
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Notes

• I highly recommend using Diamond Crystal kosher salt (1 teaspoon converts to about 1/2 teaspoon of standard table salt) to season your pork.
• Swiss cheese acts as a moisture barrier; placing it on both the top and bottom bread halves prevents the mustard and pickles from making the crust soggy.
• Do not crank up the heat to speed up the process. High heat will scorch the bread's exterior before the internal meats warm through.
• Once pressed, the bread will lose its crispness after a day in the fridge, turning somewhat chewy, so it is absolutely best enjoyed fresh off the skillet.

Serving Suggestions

Complete your Cuban feast by pairing this crispy, savory masterpiece with some classic sides that balance out the rich, salty meats.

• A side of creamy coleslaw to balance the rich, salty meats.
• Crispy plantain chips (mariquitas) with garlic mojo dipping sauce.
• A warm cup of black bean soup.
• Sweet potato fries or yuca fries.
• If you want a lighter option, try it with our balsamic grilled vegetables with a touch of garlic flavor.

Storage and Reheating

If you happen to have leftovers, wrap the unpressed sandwich tightly in aluminum foil and store it in the refrigerator for up to two days.

Do not press the sandwich before storing, as the bread will absorb moisture and turn incredibly soggy.

It becomes a sad sponge.

When you are ready to eat, reheat the sandwich in a dry skillet over low heat with a heavy pan on top to slowly melt the cheese and crisp up the bread again, which takes about ten minutes.

Ingredient Substitutes

If you cannot find the exact ingredients, here are some easy swaps that still deliver incredible flavor.

1. Cuban Bread: Use soft French bread or Italian panino rolls. Avoid sourdough as its tang clashes with the mojo.
2. Mojo Pork: Leftover roasted pork shoulder splashed with orange and lime juice works beautifully.
3. Swiss Cheese: Provolone or Gruyère can step in, though Swiss is the traditional choice.
4. Pickles: If you run out of dill pickles, try our warm Cuban sliders recipe which uses a similar flavor profile, or swap in bread and butter pickles for a sweeter touch.

Go grab your heaviest skillet, slice up those pickles, and get pressing—your kitchen is about to smell like an absolute dream.