Cuban Sandwich, Home Version
A Cuban sandwich layers roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, then presses it until crisp and hot. This home version uses a skillet and a heavy pan instead of a sandwich press. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Keep the cooked pork, ham, and cheese refrigerated until you build the sandwiches. Because the pork is reheated, press the sandwiches until the filling reaches 165°F at the center. Chill leftovers within 2 hours (1 hour if above 90°F).
Allergens: wheat, milk
Equipment
- large skillet
- heavy pan or foil-wrapped brick
- bread knife
- spatula
- instant-read thermometer
Ingredients (for 4 servings)
- 2 Cuban bread or French bread loaves, about 12 inches each
- 12 ounces cooked mojo roast pork, thinly sliced
- 8 ounces sliced deli ham
- 8 ounces sliced Swiss cheese
- 24 dill pickle chips
- 1/4 cup yellow mustard
- 3 tablespoons butter, softened
Directions
1. Cut each loaf in half crosswise to make 4 sandwich-length pieces, then split each piece open lengthwise.
2. Spread mustard on the cut sides. On the bottom halves, layer the ham, roast pork, pickles, and Swiss cheese, then close the sandwiches.
3. Spread the softened butter thinly over the outside top and bottom of each sandwich.
4. Heat a large skillet over medium-low heat. Set 2 sandwiches in the pan and press them down with a heavy pan or foil-wrapped brick.
5. Cook 4 to 5 minutes, until the bottom is golden and crisp. Flip, press again, and cook 4 to 5 minutes more, until the cheese melts.
6. Because the roast pork is a leftover, check the center of the filling with an instant-read thermometer — it should reach 165°F.
7. Repeat with the remaining sandwiches. Cut each sandwich diagonally and serve hot.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Pressing a layered sandwich in a skillet so the bread crisps and the cheese melts.
Affordable substitution
Use sliced deli roast pork or extra ham instead of homemade roast pork, and a store-bakery French loaf.
Optional variation
Add a few thin slices of Genoa salami with the ham for a saltier sandwich.
Leftovers & storage
Cool and refrigerate leftover sandwiches within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat in a skillet to 165°F until steaming hot; the bread will be softer.
More in Meals (Cuban-FL, citrus, pork, chicken, rice)
- Cuban Mojo Roast Pork
- Citrus-Garlic Roast Chicken
- Cuban Black Beans and White Rice
- Picadillo with Olives and Raisins
- Arroz con Pollo
- Slow-Cooker Ropa Vieja
- Mojo Pork Chops with Onions
- Mojo Chicken Rice Bowls
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