Cuban Sandwich

Born in Cuban communities of Florida, the Cuban sandwich layers roast pork and ham with Swiss, pickles, and mustard. Pressed until the bread turns golden and crisp, it is a lunch classic built for bold, tidy bites.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 48g carbs
• 29g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 (6-inch) sections Cuban bread or soft French/Italian loaf
• 4 tbsp Yellow mustard
• 12 oz Roast pork (leftover or deli)
• 8 oz Smoked ham (thinly sliced)
• 8 slices (about 6 oz) Swiss cheese (thinly sliced)
• 16 slices (from 2 medium pickles) Dill pickles (thinly sliced lengthwise)
• 4 tbsp Unsalted butter (softened)

Instructions

1. 1Preheat a panini press, sandwich press, or heavy skillet over medium heat.
2. 2Slice each 6-inch bread section lengthwise without cutting all the way through, then open like a book.
3. 3Spread yellow mustard on the bottom half of each roll.
4. 4Layer the sandwiches in this order: sliced roast pork, sliced ham, Swiss cheese, and 4 pickle slices per sandwich.
5. 5Close the sandwiches and lightly butter the top and bottom exteriors with softened butter (per sandwich).
6. 6Place one or two sandwiches in the preheated press or skillet. If using a skillet, press down firmly with a heavy lid or another pan.
7. 7Cook for 4-6 minutes, flipping once halfway if using a skillet, until the bread is golden, crisp, and the cheese is melted.
8. 8Remove, slice diagonally if desired, and serve immediately while hot and pressed.