Cubano Sandwich Recipe

Slice and mix spreads

Slice the Cuban bread or baguette lengthwise into two even slabs. In a small bowl, combine Dijon mustard and mayonnaise until smooth. Spread the mustard-mayo mixture evenly on the cut surfaces of both the top and bottom halves of the bread.

Spread softened butter on the outside (crust) of both halves of the bread to ensure even browning when pressed/grilled.

On the bottom half of the bread (over the mustard-mayo), layer half of the Swiss cheese to create a cheese base that helps bind the meat when heated.

Distribute the warmed roast pork evenly over the cheese layer. If using shredded pork, press it into an even layer approximately 1/2 inch thick.

Add the sliced ham in an even layer over the roast pork.

Season the fillings lightly with the kosher salt and freshly ground black pepper.

Lay the dill pickle slices evenly over the meat across the length of the sandwich. If using pickled jalapeños, add them now for a spicy kick.

Top with the remaining Swiss cheese slices to cover the pickles and meat. The cheese on top and bottom helps melt and bind everything together.

Place the top half of the bread over the assembled fillings to close the sandwich. Press down firmly with your hands for 10–15 seconds to compact the layers.

Heat a heavy skillet, griddle, or panini press over medium-high heat. If using a skillet, set another heavy skillet or a cast-iron press on top to weigh the sandwich down, or use a panini press set to medium heat.

Place the assembled sandwich in the heated skillet (buttered-side down). If using a skillet press or second skillet, place it on top of the sandwich immediately to apply steady pressure.

Grill for 3–5 minutes on the first side, monitoring heat so the bread browns without burning. The goal is to melt the cheese and warm fillings while creating a crisp crust.

Carefully flip the sandwich with the press or weight (if using a skillet method) and grill the other side for an additional 3–5 minutes until the bread is deep golden-brown and cheese is fully melted. If using a panini press, close and cook 4–6 minutes until golden and heated through.

Once grilled, transfer the sandwich to a cutting board and let rest 1 minute. This helps the melted cheese settle so slices hold together.

Cut the sandwich diagonally into 4 equal pieces (or two halves) using a sharp serrated knife. Serve hot.

Garnish with cilantro if desired and offer extra dill pickle slices or a side of plantain chips.