Cuban Sandwich with Roast Pork (Printable)

Pressed layers of pork, ham, Swiss cheese, and pickles on Cuban bread grilled until crispy and melty.

# What You Need:

→ Meats

01 - 8 oz roast pork, thinly sliced
02 - 8 oz deli ham, thinly sliced

→ Cheese

03 - 8 oz Swiss cheese, thinly sliced

→ Bread

04 - 1 loaf Cuban bread (or soft French or Italian bread), cut into 4 portions

→ Condiments

05 - 1/4 cup yellow mustard
06 - 16 dill pickle slices

→ Butter

07 - 2 tbsp unsalted butter, softened

# Steps:

01 - Slice the Cuban bread horizontally and spread mustard evenly on both cut sides of each portion.
02 - Arrange roast pork, ham, Swiss cheese, and pickle slices on the bottom half of each bread portion. Cover with the top half and press gently to compact.
03 - Butter the exterior of each sandwich. Heat a large skillet or panini press over medium heat.
04 - Place sandwiches in the skillet. Press down firmly with a heavy pan or use a sandwich press. Cook for 4–5 minutes per side until bread turns golden and crispy with cheese fully melted.
05 - Remove from heat, cut diagonally, and serve immediately while hot.

# Expert Advice:

01 -
  • That first press releases the most incredible aroma that will have everyone gathering in the kitchen
  • The contrast of crispy buttery bread against melted Swiss and tangy pickles hits every flavor note at once
02 -
  • A real Cuban sandwich needs aggressive pressing so do not be shy with that weight or you will miss the texture entirely
  • The bread must be soft fresh and pliable before you start or it will shatter instead of crisp up beautifully
03 -
  • Never use a panini press with deep ridges because you want full flat contact not grill marks
  • Mix a little softened butter with a drop of oil for an extra golden crunch that will not burn as easily
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