Smoky ham, roasted pork, creamy Swiss cheese, pickles, and mustard come together on crispy Cuban bread in this classic Cubano Sandwich recipe.
I’ll never forget the first time I had a real Cubano Sandwich. It was on a road trip through Florida—a bit of a spontaneous getaway. We’d been driving all day, and by the time we pulled into Miami, my stomach was practically yelling at me. We found this tiny café tucked away on a quiet street, the kind of place you’d miss if you weren’t looking for it.
The guy behind the counter recommended the Cubano, saying, “Trust me, it’s what we’re known for.” And let me tell you, he wasn’t lying. The sandwich came out hot and crispy, with the perfect layers of smoky ham, juicy pork, melted Swiss cheese, tangy pickles, and mustard all packed into toasted bread. It was love at first bite.
Fast forward to now, and making a Cubano at home has become a little ritual for me. Every time I press that sandwich on the skillet and hear it sizzle, it takes me right back to that café. It’s a small thing, but it’s funny how food can do that, right? And trust me, this recipe is as close as you’ll get to a café-quality Cubano without booking a flight.
Why You’ll Love This Cubano Sandwich Recipe?
This Cubano Sandwich isn’t just a sandwich—it’s an experience. Here’s why it’s so special:
- Perfect Balance: Tangy mustard, crunchy pickles, and creamy cheese meet smoky meats for a flavor-packed bite every time.
- Toasty Perfection: Crispy, golden bread is the ultimate texture upgrade.
- Simple and Quick: Ready in under 30 minutes, but it tastes like something you’d get from a pro.
- Great for Any Occasion: Perfect for lunch, dinner, or even a fun party spread.
Ingredient Notes:
The magic of a great Cubano is in the details. Let’s talk about the key players:
- Cuban or Italian Bread: Cuban bread is traditional, but Italian bread works if that’s what you’ve got. Just make sure it’s crusty on the outside and soft on the inside.
- Butter and Garlic: Mixing garlic into softened butter gives the bread that extra kick of flavor when toasted.
- Yellow Mustard: The tang cuts through the richness of the meats and cheese—don’t skip it!
- Swiss Cheese: Creamy and perfectly melty. It’s the glue that holds everything together.
- Roasted Pork: Juicy and flavorful, this is the heart of the sandwich. Leftover pork roast works like a charm.
- Pickles: Dill pickles add crunch and a tangy burst of flavor.
- Ham: Go for smoked or Black Forest ham for a slightly sweet, savory contrast.
How To Make Cubano Sandwich?
Making this Cubano Sandwich at home is surprisingly easy. Let’s break it down step by step:
- Heat Your Tools:
If you’re using skillets, place two cast-iron ones on medium heat. For a panini press, preheat it to medium. The heat is what makes the bread crispy and the cheese gooey. - Toast the Bread:
Slice your bread horizontally, if needed, and toast the cut sides until they’re golden and crispy. This step keeps the sandwich from getting soggy later. - Make the Garlic Butter Spread:
Mix softened butter with crushed garlic and spread it on one side of the toasted bread. Trust me, this little detail makes a big difference. - Assemble the Layers:
Spread mustard on the other slice of bread. Layer on Swiss cheese, warm roasted pork, dill pickles, and ham. Add another layer of cheese for extra gooeyness. - Grill the Sandwich:
Press the sandwich in the skillet with a second skillet on top or grill it in your panini press. Cook each side for 5-6 minutes (or about 6 minutes total in a press), until the bread is golden and the cheese is melted. - Serve:
Slice the sandwich into portions, pile it onto a plate with some potato chips and extra pickles, and dig in. It’s messy in the best way—have napkins handy!
Storage Options:
Here’s how to handle leftovers (if you’re lucky enough to have any):
Want To Save This Recipe?
- Refrigerator: Wrap sandwiches tightly in foil and store them in the fridge for up to 2 days. Reheat in a skillet or oven to keep the bread crispy.
- Freezer: Assemble the sandwich but don’t grill it. Wrap it in foil and freeze for up to a month. When you’re ready to eat, grill it straight from frozen, adding a few extra minutes to the cook time.
Variations and Substitutions:
Feel like getting creative? Here are some fun twists:
- Cheese Swap: Try provolone or mozzarella if you’re not a fan of Swiss.
- Spicy Kick: Add sliced jalapeños or use spicy mustard for some heat.
- Different Bread: Ciabatta or even sourdough can work in a pinch.
- Pork Alternative: Don’t have roasted pork? Pulled chicken or turkey are great substitutes.
What to Serve with Cubano Sandwich?
The Cubano Sandwich is satisfying on its own, but these pairings make it even better:
- Potato Chips : Classic and crunchy, they’re a perfect sidekick.
- Pickles: Serve extra dill pickles for even more tangy goodness.
- Cuban Black Beans and Rice: Keep the Cuban vibe going with this hearty side.
- Tropical Fruit Salad: Adds a fresh, sweet contrast to the rich sandwich.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble the sandwich and wrap it in foil. Grill it fresh when you’re ready to eat.
What if I don’t have Cuban bread?
No problem! Italian bread or even ciabatta works well. Just make sure it’s crusty enough to hold up to the fillings.
How do I keep the sandwich crispy when reheating?
Reheat in a skillet or oven—not the microwave—to maintain that golden crunch.
There you have it—your very own Cubano Sandwich! It’s crispy, cheesy, tangy, and totally satisfying. Whether you’re reliving a vacation or just looking for a killer sandwich recipe, this one’s got you covered. Try it out, and let me know how it goes—better yet, invite me over because I could eat this every day!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
How to Make Cubano Sandwich
Ingredients
- 1 1 lb loaf Cuban or Italian bread
- 2 tbsp unsalted butter softened
- 1 small clove garlic crushed
- 2 tbsp. yellow mustard
- 8 oz. thinly sliced Swiss cheese about 10 slices
- 1 lb. shredded pork roast heated until warmed through
- Sliced dill pickles as needed
- 10 slices Black Forest or smoked ham
To Serve:
- Potato chips
- Dill pickles
Instructions
- To cook the Cubano sandwich place two cast iron skillets, on medium heat. Use a panini press set to medium heat.
- If you're using the skillet method slice the loaf vertically if necessary to fit it in the pan.
- Toast both sides of the bread with the cut side facing until they turn a golden brown color.
- Create a spread by mixing butter and crushed garlic.
- Once the bread is toasted, spread the butter on one half and mustard on the other.
- Start building your sandwich by layering cheese on top of the mustard side followed by roast pork.
- Add pickles and ham. Then finish off with any remaining cheese.
- Cover your sandwich with a piece of bread.
- For gooey melted cheese you can choose to wrap your Cubano in aluminum foil if desired.
- If you're using two skillets, grill each side for 5 to 6 minutes. If you're using a panini press, grill for a total of 6 minutes or until the cheese has melted and your sandwich turns golden and crispy.
- Take out your sandwich from either the skillet or press carefully.
- Slice it according to how many servings you need.
- Serve your Cubano with some potato chips and dill pickles, on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
