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
Scale
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.
