Cuban sandwich recipe

Cuban Sandwich

prep time
cook time
total time
makes
6 servings

There’s little agreement on what the exact ingredients of a Cuban sandwich are, but it’s usually a mixture of sour dill pickles, yellow mustard and—of course—juicy, thinly sliced pork loin. The Cuban sandwich is practically a foodie legend!

This is kind of a two-in-one recipe because you can make our savory pork roast and sweet potatoes, and then use the leftover meat to make sandwiches for lunch.

Cubans are different than the typical grilled ham-and-cheese because the bread is pressed, so it becomes super crispy on the outside. Spare pots and skillets come in handy as weights during this ‘pressing’ process.

Cuban Sandwich Recipe

what you'll need
  • 3 - 4 oz hoagie rolls, or sandwich rolls
  • 1/4 cup yellow mustard
  • 1/4 cup mayonnaise, optional
  • 1/2 lb ham, thinly sliced
  • 2 cups pork loin, roasted, thinly sliced
  • 8 - 10 slices Swiss cheese
  • slices dill pickle
  • 2 Tbsp unsalted butter, softened
Nutrition Facts
Cuban Sandwich Recipe
Amount Per Serving
Calories 480 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 73mg 24%
Sodium 1258mg 52%
Potassium 243mg 7%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 6g
Protein 25g 50%
Vitamin A 10%
Vitamin C 1%
Calcium 39%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat griddle or large skillet over medium-low heat. Cut the bread in half horizontally and spread both sides with a thin layer of mustard then spread on a bit of mayonnaise, if desired.
  2. Arrange the ham and roasted pork loin evenly on top of the mustard. Divide the cheese slices between the sandwiches then add enough pickles to nearly cover the cheese.
  3. Close the sandwich and spread top and bottom of each bun with butter and wrap sandwiches separately in aluminum foil. Fold the foil around the edges of the sandwiches to completely seal.
  4. Place wrapped sandwiches on griddle or in skillet then place a heavy pot or skillet containing a heavy item (such as a large can of tomatoes) on top of the sandwiches. Press down to compact the sandwiches and allow them to cook undisturbed for about 10 minutes.
  5. Remove the weight from the sandwiches and flip them over. Replace weight and cook about 8–10 minutes more until the cheese has melted and both sides of the bread are crispy. Remove from heat, carefully open foil, slice and serve while hot and crispy.
Cheryl Says

Don’t have a spare pot or skillet to ‘press’ the Cuban sandwich? You can use any heatproof item if you wrap it in clean aluminum foil first!


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