Cuban Sandwich with Roast Pork

The first Cuban sandwich I ever had was from a tiny walk up window in Miami where the line wrapped around the block and the smell of pressed bread and melting cheese drifted down the entire street. I stood there for twenty minutes watching people walk away with these golden paper wrapped parcels and knew I had to wait. One bite into that crisp warm bundle with its tangy pickles and salty ham layers and I understood why this sandwich has devotees who will debate bread choices and pressing times until the sun comes up. Now my kitchen carries that same irresistible aroma whenever I fire up the cast iron.

Last summer I made a batch of these for a backyard gathering and watched them disappear faster than anything else on the table. My friend Carlos who grew up eating these in Miami took one bite and closed his eyes saying the crunch was just right. Thats the moment these sandwiches went from just dinner to something I make when I want to see people truly happy with their food.

Ingredients

• Roast pork: Thinly sliced leftover pork roast works beautifully here or grab it from the deli counter for convenience
• Deli ham: Go for a quality smoked ham that slices thin since it needs to meld into the layers
• Swiss cheese: The mild nutty flavor balances the mustard while melting into that perfect gooey layer
• Cuban bread: This is non negotiable if you want the real experience but soft French or Italian works in a pinch
• Yellow mustard: Do not skip this or swap for Dijon the sharp tang is essential to the classic profile
• Dill pickles: These cut through all the rich meat and cheese so layer them generously
• Unsalted butter: Softened butter spreads evenly and creates that golden crisp exterior we are after

Instructions

Prep the bread canvas:

Slice each bread portion horizontally and spread yellow mustard across both cut sides like you mean it

Build the layers:

Start with roast pork on the bottom half then pile on ham followed by Swiss cheese and arrange pickles evenly across the top

Close and press:

Place the top bread half on and give the sandwich a gentle press with your hands to settle everything together

Butter the exterior:

Spread softened butter on the outside of both bread pieces which will transform into that signature crispy crust

Get the heat ready:

Warm your skillet or press over medium heat letting it get nice and hot before the sandwiches hit the surface

The pressing moment:

Place sandwiches in the skillet and press down firmly with another heavy pan or use a sandwich press for 4 to 5 minutes per side until the bread turns deep golden brown and the cheese oozes out slightly

The diagonal slice:

Remove from heat let rest for just one minute then slice diagonally before serving

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My dad makes these on Sunday afternoons and the whole house fills with that buttery pressed bread smell. We stand around the counter eating them hot off the press with napkins stacked high because the cheese always finds a way to escape just a little. Those messy moments are the best part.

Getting That Perfect Press

If you do not own a sandwich press a cast iron skillet with another heavy skillet on top works just as well. The key is getting even pressure across the whole sandwich so every inch makes contact with the heat. I learned this after making dozens with one sad corner that never got quite crispy enough.

Cheese Layer Strategy

Place your Swiss slices right against both the top and bottom bread pieces not just in the middle. This cheese to bread contact is what creates that delicious golden seal and keeps everything from sliding around when you take that first bite. A little extra cheese never hurt anyone here.

Make Ahead Magic

You can assemble these sandwiches completely up to four hours before cooking and wrap them tight in the refrigerator. The mustard and pickle flavors actually meld into the bread during this time making everything taste even more cohesive. Just let them sit at room temperature for twenty minutes before pressing.

• Butter the exterior right before cooking so it does not soak through
• Use a serrated knife to slice through without squishing the layers
• Wrap hot sandwiches in foil for five minutes if you need to transport them somewhere

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There is something deeply satisfying about that first press hearing the bread sizzle and knowing exactly what is coming. These sandwiches have a way of turning an ordinary Tuesday into a tiny celebration.

Recipe Questions

→ What makes a Cuban sandwich authentic?

Authentic versions require Cuban bread, roast pork (not just ham), Swiss cheese, pickles, and mustard. The pressing technique creates the signature crispy exterior and melty interior.

→ Can I use a regular pan instead of a press?

Absolutely. Use a heavy skillet and press down with another weighted pan or a sturdy spatula. Flip halfway through for even crisping on both sides.

→ What's the best bread substitute?

Soft French or Italian bread works well. Avoid dense artisan loaves—they won't achieve the proper crisp-to-chewy ratio when pressed.

→ How do I prevent the bread from burning?

Use medium heat and butter the exterior lightly. The butter promotes even browning while protecting the bread from scorching during the 4-5 minute cooking time.

→ Can I assemble these ahead of time?

Yes, assemble up to 4 hours before cooking. Wrap tightly and refrigerate. Grill just before serving for optimal texture and melted cheese.

→ What sides complement this sandwich?

Plantain chips, black bean soup, or a simple citrus salad balance the rich flavors. A light lager or mojito makes a refreshing beverage pairing.