If you have ever bitten into a Cuban Sandwich, you know it creates a symphony of flavors that’s hard to forget. This Cuban Sandwich (Cubano) Recipe brings together tender shredded pork, smoky ham, tangy pickles, creamy Swiss cheese, and a special mustard-mayo spread all hugged by crisp, buttered Cuban bread. Every layer adds something unique — from savory to sharp to buttery crunch — resulting in a sandwich that is as comforting as it is delicious. Whether you’re new to Cuban cuisine or a longtime fan, mastering this Cuban Sandwich (Cubano) Recipe will quickly become one of your favorite cooking achievements.
Ingredients You’ll Need
One of the best things about this Cuban Sandwich (Cubano) Recipe is how straightforward and essential each ingredient is. These staples all contribute to the overall texture and bold yet balanced taste that defines the sandwich.
- Yellow mustard (¼ cup): Adds a sharp tanginess that cuts through the richness of the meats and cheese.
- Mayonnaise (¼ cup): Brings a subtle creaminess that softens the mustard’s bite and helps the sandwich layers meld.
- Cuban bread (1 loaf, about 10 ounces): The cornerstone of the sandwich with its light, crusty exterior and soft inside perfect for pressing and grilling.
- Butter (4 tablespoons, softened): Needed for that golden, crispy crust that makes every bite extra satisfying.
- Slow Cooker Cuban Pork (2 to 2½ cups, shredded and lightly crisped): Juicy and flavorful slow-cooked pork that’s the heart of the sandwich.
- Deli ham (4 slices): Choose your favorite—black forest, honey, or smoked—to layer in a smoky contrast.
- Dill pickle chips (16 to 20 pieces): Their bright acidity provides a refreshing crunch against the savory meats.
- Swiss cheese (8 slices): Melts beautifully and adds a mild nuttiness balancing the other bold ingredients.
How to Make Cuban Sandwich (Cubano) Recipe
Step 1: Prepare the Spread
Start by combining the yellow mustard and mayonnaise in a small bowl. This simple spread delights by balancing sharp and creamy notes, setting the stage for the sandwich’s layers.
Step 2: Prep the Cuban Bread
Trim the ends of the Cuban bread so each sandwich has neat, straight edges. Slice the loaf into four portions, then slice each portion horizontally. Spread softened butter generously on the outside of both halves to ensure a crispy golden crust when grilled. Flip the bread over and spread the inside cut sides with your mustard-mayo mixture—this adds flavor right inside the bread and keeps each bite moist.
Step 3: Layer the Fillings
Working with two sandwiches at a time, evenly distribute half of the shredded Cuban pork onto the bottom halves of the bread layers. Layer slices of ham over the pork to add smoky richness. Top each with four to five dill pickle chips for a zesty crunch, then lay two slices of Swiss cheese over everything. Place the bread tops over the fillings with the buttered side facing out, ready for grilling.
Step 4: Grill the Sandwiches
Heat a large skillet or griddle over medium-high heat. Place the sandwiches in the skillet and press down with a second heavy skillet or pan, like cast iron, to achieve that signature pressed sandwich texture. Cook for 3 to 4 minutes per side until the crust is golden brown and cheese melts into gooey perfection.
Step 5: Keep Warm and Serve
To make sure your Cuban Sandwiches stay perfectly warm while finishing the batch, place cooked sandwiches on a foil-lined baking sheet and keep them in a 200 degree F oven. This tip helps preserve that fresh-off-the-grill experience for everyone at the table.
How to Serve Cuban Sandwich (Cubano) Recipe
Garnishes
Simple garnishes can elevate your Cuban Sandwich (Cubano) Recipe even more. A few extra dill pickle chips on the side brighten the plate, while a sprinkle of freshly ground black pepper adds subtle spice. For a bit of color and freshness, a handful of chopped cilantro or chopped scallions can be a great touch.
Side Dishes
This sandwich pairs beautifully with classic Cuban sides like crispy plantain chips or yuca fries for a traditional experience. A light side salad featuring avocado and tomatoes can also offer a refreshing contrast to the rich flavors of the sandwich. And don’t underestimate the charm of a cold black bean soup to sip alongside for a hearty meal.
Creative Ways to Present
To impress guests, serve each Cuban Sandwich sliced diagonally and fanned out on a wooden board with a colorful array of pickles and olives. You might also wrap sandwiches in parchment paper tied with twine for a rustic, café-style vibe that’s perfect for casual get-togethers or picnics.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cuban Sandwiches, wrap them tightly in foil or plastic wrap and refrigerate. They will stay fresh for up to 2 days, though best enjoyed sooner to keep that crunchy bread.
Freezing
While this Cuban Sandwich (Cubano) Recipe is definitely best fresh, you can freeze the cooked pork separately for up to 3 months. Freeze the assembled sandwiches only if you plan to re-toast them carefully; otherwise, the bread texture can suffer after thawing.
Reheating
The best way to reheat leftovers is to place the sandwich in a skillet over medium heat with a weighted pan on top, just as you grilled them initially. This refreshes the crispy crust and melts the cheese again without drying out the filling.
FAQs
What is the best bread to use for a Cuban sandwich?
The authentic Cuban bread is ideal for this recipe because of its lightly crusty exterior and soft airy interior that toasts perfectly without becoming too hard or chewy.
Can I use ham other than deli ham?
Absolutely! While deli ham is traditional, smoked or honey ham varieties add lovely depth. You can experiment to find your personal favorite.
Is it necessary to use mayo and mustard together?
Yes, combining mayo and mustard creates the classic tangy yet creamy spread that balances the rich meats and cheese in the Cuban Sandwich (Cubano) Recipe.
Can I make this sandwich vegetarian?
You can certainly create a vegetarian version by replacing the pork and ham with grilled vegetables or plant-based proteins, but it won’t be traditional Cuban Sandwich (Cubano) flavor.
How do I make Slow Cooker Cuban Pork for this recipe?
Slow Cooker Cuban Pork is typically seasoned pork shoulder cooked low and slow until tender, then shredded and lightly crisped before layering. It’s worth preparing ahead or finding a quality pre-made version to keep this Cuban Sandwich (Cubano) Recipe authentic and flavorful.
Final Thoughts
This Cuban Sandwich (Cubano) Recipe is truly a treasure worth making in your own kitchen. Every bite brings you closer to the heart of Cuban flavors with its perfect balance of savory pork, tangy pickles, melted Swiss cheese, and crispy buttery bread. Sharing this sandwich with friends or family will surely become one of those food memories you cherish forever. Dive in and enjoy creating a classic that’s as fun to make as it is delicious to eat!
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Cuban Sandwich (Cubano) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: Cuban
Description
This classic Cuban Sandwich Recipe, or Cubano, features slow-cooked shredded Cuban pork, savory ham, Swiss cheese, dill pickles, and a tangy mustard-mayo spread all pressed together between buttered Cuban bread. Toasted to golden perfection on a skillet, these sandwiches are crispy on the outside and warm, melty, and packed with flavor inside—perfect for a satisfying lunch or dinner.
Ingredients
Condiments
- ¼ cup yellow mustard
- ¼ cup mayonnaise
Bread
- 1 loaf Cuban bread (about 10 ounces), cut into 4 sandwich portions
- 4 tablespoons butter (softened)
Filling
- 2 to 2½ cups Slow Cooker Cuban Pork (shredded and lightly crisped)
- 4 slices deli ham (black forest, honey, smoked or your favorite variety)
- 16 to 20 dill pickle chips (4 to 5 per sandwich)
- 8 slices Swiss cheese
Instructions
- Prepare the Spread: Combine the mustard and mayonnaise in a small bowl and set aside to use as the sandwich spread.
- Prepare the Bread: Trim the ends of the Cuban bread so that each portion has straight edges, then slice into 4 sandwich portions. Split each piece horizontally. Spread softened butter on the outside of each portion (about 1 tablespoon per sandwich), flip bread over so butter side is down, and spread about 1 tablespoon of the mustard-mayo mixture evenly on the cut sides.
- Assemble the Sandwiches: Working with two sandwiches at a time, distribute half of the shredded Cuban pork evenly onto the bottom halves of the bread, spreading it into an even layer. Top each with 1 or 2 slices of deli ham, 4 to 5 dill pickle chips, and 2 slices of Swiss cheese, arranging the cheese slices as needed to fit.
- Close the Sandwiches: Place the top halves of the bread over the fillings with the buttered side facing out. Repeat assembly for the remaining sandwiches with the leftover ingredients.
- Cook the Sandwiches: Heat a large skillet or griddle over medium-high heat. Place the sandwiches in the hot skillet and weigh them down by setting a second, heavy skillet over the top (a cast iron skillet works best). Cook until the bread is nicely browned and the sandwiches are heated through, approximately 3 to 4 minutes on each side.
- Keep Warm: To keep the cooked sandwiches warm while finishing the rest, transfer them to a foil-lined baking sheet and place in a 200°F oven. Add each batch as it finishes cooking until all sandwiches are ready to serve.
Notes
- Use Cuban bread if possible for the authentic texture; if unavailable, a soft baguette or Italian bread can substitute.
- Slow Cooker Cuban Pork should be shredded and lightly crisped before adding to the sandwich for texture.
- Pressing the sandwiches with a weighted skillet replicates the traditional Cuban sandwich press to achieve a crispy crust.
- Serve immediately for best texture, or keep warm in the oven as described.
- Pickles add a crunchy, tangy contrast—don’t skimp on them for the classic flavor profile.
