Cuban Sandwich
Roast pork, ham, Swiss, pickles, and mustard pressed in Cuban bread—the Florida Cuban sandwich for lunch or dinner. Press until the cheese melts and the pork/ham are steaming hot throughout.
🛒Ingredients
- 1 pound cooked roast pork (mojo-style or leftover), thinly sliced (pork cooked to at least 145°F + rest)
- 8 ounces sliced ham
- 8 slices Swiss cheese
- 2 large dill pickles, thinly sliced lengthwise
- Yellow mustard
- 1 loaf Cuban bread or 4 soft hero rolls
- 2 tablespoons butter, softened
🔧Kitchen Tools Needed
- Panini press or skillet + weight
- Serrated knife
📝Instructions
- 1
Split bread; spread mustard on both cut sides. Layer Swiss, ham, roast pork, pickles, and more Swiss.
- 2
Butter the outside of the sandwiches.
- 3
Press in a panini press or cook in a skillet with a heavy weight over medium heat 5–8 minutes, flipping if needed, until bread is crisp, cheese melts, and filling is steaming hot.
- 4
Slice diagonally and serve hot.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat pressed until 165°F.
🥗Nutrition Information
⚡Calories per serving: 690
🏷️Recipe Tags
❓Frequently Asked Questions
No Cuban bread?
Use French or Italian soft loaves; avoid very crusty baguettes.
Slow-cooker pork?
Season pork shoulder with citrus, garlic, and oregano; cook until 145°F+ and shreddable, then slice.
Salami?
Tampa-style Cubans often add Genoa salami—optional.
Make ahead?
Assemble, wrap, and press just before serving.
Food safety?
Pork roast to 145°F + rest; reheat sandwiches to 165°F; 2-hour chill.
