Cubanos (Cuban Sandwich Recipe)

Cubanos are a pressed Cuban Sandwich recipe that pairs ham, pork, and melted Swiss with a slathering of yellow mustard, along with tangy dill pickles. They’re an easy lunch or dinner that everyone in the family will devour!

The first time I tried a cubano was at a restaurant in Palo Alto called La Bodeguita Del Medio, back when I was a summer associate at the law firm where I would later go on to start my short-lived career as a practicing lawyer. I loved the crisp, pressed exterior, the melty cheese in the middle, and the savory ham—and I’m so glad it’s easy to replicate at home!

What is a Cuban Sandwich?

A Cuban sandwich, or cubano, is made with sliced deli ham, roast pork, Swiss cheese, pickles, and yellow mustard, all layered between Cuban bread that is sliced in half horizontally, submarine sandwich style. The sandwiched is grilled in a panini press, hot griddle, or frying pan. As the bread gets toasty on the outside, the cheese melts and the meat warms on the inside.

Cuban sandwiches were created in either Key West or Tampa, where a neighborhood known as Ybor City has historically been home to thousands of Cuban immigrants. As the Cuban population spread throughout Florida and beyond, so did the popularity of the Cuban sandwich.

In some parts of Florida where there were also large Italian populations, salami was added to the mix as well, so that’s another variation to consider if you’re making these cubanos!

(We always love a good sandwich! Some of our other favorites are Indiana Pork Tenderloin Sandwich, The Ultimate Shrimp Po Boy Sandwich, and the Kentucky Hot Brown Sandwich.)

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Loaf of Cuban bread French bread, or Italian bread – Since Cuban bread is difficult to find outside of Florida, French bread or Italian bread are good substitutes.
• Yellow mustard
• Thinly sliced baked ham
• Shredded or sliced Cuban Mojo Pork – Or use store-bought pork roast.
• Sliced Swiss cheese
• Sliced dill pickles – You’ll need enough to cover the whole sandwich so you get pickles in every bite!
• Butter – Let the butter soften a bit so it’s easy to spread onto the bread.

Does a Cuban Sandwich Have Mayo?

People have very strong opinions about this! Some cubano recipes call for mustard and mayo to be mixed together and spread onto the bread, while traditionalists call for mustard alone. I prefer skipping the mayo, but if you want to give it a try, you can add a few tablespoons to the mustard in a small bowl and stir them together.

How to Make Cubanos

Here’s how to make your own Cuban sandwiches at home!

1. Cut the bread. Use a serrated knife to slice the loaf of bread in half horizontally.
2. Assemble. Spread the mustard on the cut sides of the bread. On the bottom half, layer the sliced ham, roast pork, Swiss cheese, and pickles. Top with the other half of the  bread, then cut it into 4 smaller sandwiches.
3. Grill. Spread butter onto the top and bottom of the bread. Grill the sandwiches on a panini press, griddle, or in a frying pan with a heavy skillet on top to press the sandwiches flat. Cook for about 3 minutes, or until nicely toasted; flip and cook the other side if you’re using a griddle or frying pan.
4. Serve. Once the exterior of the sandwiches is golden brown and crisp and the cheese has melted, the sandwiches are done. Cut them in half and serve.

Tips for Success

This recipe is easy as can be, but here are a few additional hints and tips!

• No panini press? No problem! You can make Cuban sandwiches in a hot griddle or frying pan. Place a heavy cast iron skillet on top, then weigh it down with some cans so it presses the sandwiches evenly. You will need to flip the sandwiches to cook both sides, but this method totally works.
• No leftover pork? If you haven’t made Cuban mojo pork and don’t have any pork roast leftovers on hand, you can usually get roast pork at the deli.
• Get the right mustard. Use yellow American mustard, not a spicy, grainy mustard for the most authentic cubano.

How to Store and Reheat Leftovers

If you end up with leftover cubanos, you can wrap them tightly with plastic wrap or foil, or transfer them to an airtight storage container. They’ll keep in the fridge for 2 to 3 days. You can eat the sandwiches cold, warm them up in the microwave, or heat them in a 350ºF oven until they’re warmed through.

Can This Recipe Be Frozen?

You can freeze these sandwiches for up to 3 months. Make sure they’re wrapped well; for even reheating, I recommend letting them thaw in the refrigerator first.

More Hot, Meaty Sandwiches You’ll Enjoy

• Blue Bayou Monte Cristo Sandwich
• Slow Cooker Applesauce Pulled Chicken Sandwiches
• Slow Cooker Asian Pulled Pork Sliders
• Easy Chicken Parmesan Sliders
• Faux Yard Bird Sandwich from The Speckled Palate

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Classic Reuben Recipe

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Leftover Prime Rib Sandwich

Fish & Seafood

Fried Shrimp Po Boy Sandwich

Print Pin Rate

Cubanos (Cuban Sandwich Recipe)

5 from 18 votes

Amy Nash

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Dinner

Cuisine American

Servings 4 sandwiches

These Cuban sandwiches are meaty, cheesy, toasty, and a cinch to make!

Ingredients

  

123

• ▢ 1 loaf Cuban bread, or French or Italian bread
• ▢ 3 Tablespoons yellow mustard
• ▢ 1/2 pound thinly sliced baked ham
• ▢ 3/4 pound shredded or sliced Cuban Mojo Pork or store-bought pork roast
• ▢ 8 ounces sliced Swiss cheese
• ▢ sliced dill pickles (enough to cover each sandwich)
• ▢ 4 Tablespoons salted butter, softened

Cook ModePrevent your screen from going dark

Instructions

 

• Slice the loaf of bread in half horizontally.  Spread the mustard on the cut side of the bread, then layer the sandwich with sliced ham on the bottom, then the roast pork, followed by the swiss cheese and pickles.  Top with the other half of the loaf of bread and cut into 4 smaller sandwiches for easy grilling.  
• Brush the top and bottom of the sandwiches with the softened butter.  Then grill the sandwiches on a panini press, griddle, or in a frying pan using a heavy skillet to press down the sandwich.  You might even want to add a heavy can of beans or something to the skillet to make sure the sandwich is being pressed well. 
• Cook until toasted (around 3 minutes), then flip and continue to cook on the other side for another 2-3 minutes.  The exterior of the sandwich should be golden brown and crisp while the cheese inside is melted and the meat is hot.
• Slice each Cuban sandwich in half and serve.

Notes

• Storage: Wrap leftovers tightly with plastic wrap or foil, or transfer to an airtight storage container. They’ll keep in the fridge for 2 to 3 days. You can eat the sandwiches cold, warm them up in the microwave, or heat them in a 350ºF oven until they’re warmed through.
• Freezing: You can freeze these sandwiches for up to 3 months. Make sure they’re wrapped well; for even reheating, I recommend letting them thaw in the refrigerator first.

Nutrition

Calories: 907kcal | Carbohydrates: 75g | Protein: 51g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 2029mg | Potassium: 353mg | Fiber: 3g | Sugar: 16g | Vitamin A: 956IU | Vitamin C: 2mg | Calcium: 549mg | Iron: 5mg

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