Cuban Sandwich
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.
🧂 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.)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.