Cubano Sandwich Recipe
Make Cubano Sandwich Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich Components
Meats
For Pressing & Finishing
Method
Prepare Bread and Spread
Slice and mix spreads
Preheat a heavy skillet or sandwich press over medium heat. Cut the loaf into 4 equal sandwich-length portions (about 6–8 inches each). Halve each portion horizontally. In a small bowl combine Dijon mustard and mayonnaise (optional: a pinch of sugar or a splash of orange juice for authentic mojo brightness).
Spread roughly 1/2 tablespoon of the mustard-mayonnaise mixture on the inside of the top half of each roll, and 1/2 tablespoon on the inside of the bottom half so each sandwich has about 1 tablespoon total of spread. If you prefer the classic Cuban, use mustard only on the top half.
Assemble Sandwiches
On the bottom half of each roll layer 2 slices of Swiss cheese (place one slice directly on the bread and one on top of meat later to ensure even melt).
Divide and arrange the roast pork evenly among the 4 sandwiches (about 3 oz per sandwich). Spread the pork out into an even layer so it will reheat evenly.
Top the pork with about 2 oz of ham per sandwich (2 slices). Add 2–3 dill pickle slices on top of the meat in each sandwich.
Place the remaining Swiss cheese slices on top of the pickles (so cheese is both below and above the meat for best melt), then set the top half of the roll in place.
Pressing and Cooking
Butter the outside of each sandwich lightly with softened butter (about 1/2 tablespoon per side) or brush with olive oil for a less buttery finish.
If using a panini press: place the sandwich in the preheated press, set to medium contact pressure, and grill 4–5 minutes or until bread is golden brown and cheese is melted. If using a heavy skillet: heat skillet over medium, place sandwich in skillet, press down using a heavy skillet or weighted foil-wrapped brick; cook 3–4 minutes per side, pressing occasionally, until bread is golden and cheese fully melted. For stovetop, reduce heat to medium-low if bread is browning too quickly before cheese melts.
If you want extra crisp crust, after pressing remove the weight and cook an additional 30–60 seconds per side uncovered to further crisp the exterior.
Finish and Serve
Transfer sandwich to a cutting board and let rest 1 minute to set. Using a sharp knife, cut each sandwich in half diagonally or straight down the middle.
Serve immediately while hot so cheese remains melted. Optional: serve with extra dill pickle slices or a side of plantain chips.