Cuban Sandwich

Name: Cuban Sandwich
Prep time: PT15 minutes
Cook time: PT8-10 minutes
Total time: PT23-25 minutes
Yield: 4
Cuisine: Cuba
Ingredients: 1 loaf Cuban bread (A long, crusty loaf with a soft, airy interior. If unavailable, a French baguette or Italian loaf can be substituted, though the texture will differ.); 300 g Roast pork (Thinly sliced, preferably a mojo-marinated roast pork for authentic flavor. Leftovers work well.); 200 g Ham (Thinly sliced cooked ham, such as sweet cured ham or a good quality deli ham.); 8 slices Swiss cheese (Thinly sliced Swiss or Gruyère cheese.); 1 cup Dill pickles (Thinly sliced lengthwise. Ensure they are dill pickles, not sweet bread-and-butter pickles, for the classic tangy flavor.); 4 tbsp Yellow mustard (Classic yellow mustard provides the signature tang.); 4 tbsp Unsalted butter (Softened, for buttering the outside of the bread.)

Tampa's iconic Cuban invention: layers of savory roast pork, salty ham, melty Swiss cheese, tangy dill pickles, and sharp yellow mustard, all pressed between slices of Cuban bread until golden brown and irresistibly crispy.

準備時間15 minutes

調理時間8-10 minutes

合計時間23-25 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

1 loaf Cuban bread(A long, crusty loaf with a soft, airy interior. If unavailable, a French baguette or Italian loaf can be substituted, though the texture will differ.)
300 g Roast pork(Thinly sliced, preferably a mojo-marinated roast pork for authentic flavor. Leftovers work well.)
200 g Ham(Thinly sliced cooked ham, such as sweet cured ham or a good quality deli ham.)
8 slices Swiss cheese(Thinly sliced Swiss or Gruyère cheese.)
1 cup Dill pickles(Thinly sliced lengthwise. Ensure they are dill pickles, not sweet bread-and-butter pickles, for the classic tangy flavor.)
4 tbsp Yellow mustard(Classic yellow mustard provides the signature tang.)
4 tbsp Unsalted butter(Softened, for buttering the outside of the bread.)

👨‍🍳 作り方

1
Prepare the bread: Slice the Cuban bread loaf horizontally, as you would for a sub sandwich. Open the loaf and spread a generous layer of yellow mustard evenly over the cut surface of both the top and bottom halves. This adds moisture and a sharp counterpoint to the rich fillings.
⏱️ 3 minutes
2
Assemble the layers: On the bottom half of the bread, arrange the ingredients in the following order: first, a layer of thinly sliced ham, followed by the thinly sliced roast pork. Next, evenly distribute the slices of Swiss cheese over the pork. Finally, top the cheese with a layer of the lengthwise-sliced dill pickles. Place the top half of the bread, mustard-side down, onto the pickles to close the sandwich.
⏱️ 5 minutes
3
Butter and press the sandwich: Generously spread the softened butter over the top and bottom exterior surfaces of the assembled sandwich. Heat a panini press or a large skillet over medium heat (around 190°C / 375°F). If using a skillet, place the sandwich in the hot skillet and weigh it down with another heavy skillet or a foil-wrapped brick. Grill for 4-5 minutes per side, or until the bread is golden brown and crispy, and the Swiss cheese is fully melted and gooey. The sandwich should feel firm and compressed.
⏱️ 8-10 minutes
4
Serve: Carefully remove the pressed sandwich from the heat. Let it rest for a minute before slicing it diagonally into portions. Serve immediately while hot and crispy.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓The choice of bread is crucial: Cuban bread's unique texture is key to an authentic Cuban sandwich. Its crusty exterior and soft, airy interior create the perfect contrast when pressed.
✓Pressing the sandwich until the cheese is thoroughly melted and the bread is deeply golden brown and crisp is essential for the signature texture and flavor.
✓Use only dill pickles. Their sharp, vinegary tang cuts through the richness of the pork, ham, and cheese, providing a vital flavor balance.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Medianoche: For a sweeter variation, use Medianoche bread (a soft, slightly sweet egg bread) instead of Cuban bread.
Tampa Style: Some Tampa variations include a layer of Genoa salami, adding another savory dimension.