The Cubano Recipe

Prepare the bread

Preheat a griddle or large skillet over medium heat (or preheat a sandwich press/panini press). Slice the Cuban bread horizontally, keeping the loaf hinged if preferred, to create top and bottom pieces about 8–10 inches long. If using a thick roll, split it in half lengthwise.

Assemble the sandwich

Spread about 1 tablespoon of yellow mustard evenly on the inside of the bottom half of the bread and 1 tablespoon on the inside of the top half (or spread mayonnaise on one half and mustard on the other if you prefer a milder flavor). Layer half of the Swiss cheese directly on the bottom bread (this helps the cheese melt into the heated pork). Top with all of the smoked pork in an even layer, then place the sliced pickles over the pork, arranging them so they cover the sandwich lengthwise. Add the deli ham in an even layer over the pickles. Finish by placing the remaining Swiss cheese on top so there is cheese both below and above the meat layers.

Butter the outside

Spread the softened butter evenly on the outsides of both bread pieces (the exterior facing the griddle or press). This promotes browning and crispness when pressed.

If using a heavy skillet or griddle: place the assembled sandwich butter-side-down onto the preheated surface. Use a sturdy heavy pan, another heavy skillet, or a foil-wrapped brick to press the sandwich down firmly and evenly. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the sandwich, press again, and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. If using a panini press or sandwich press: place the sandwich in the press and cook for 3–5 minutes until the bread is toasted and the cheese is melted, checking at 3 minutes for desired browning.

Remove the sandwich from heat and let it rest 1 minute. Using a sharp knife, cut the sandwich in half (diagonally or straight across) and serve hot. Optionally serve with extra pickles or a small side of mustard.