Cuban Sandwich with Roast Pork and Ham

The first Cuban sandwich I ever ate was at a tiny lunch counter in Miami where the proprietor barely spoke English but understood exactly what I needed. He slid this golden, pressed masterpiece across the counter and told me to eat it while it was still screaming hot. That first bite of pickles cutting through rich melted cheese and salty ham changed everything I thought I knew about sandwiches. Now my kitchen always smells like warm Cuban bread whenever I get that craving.

Last summer my brother came to visit and I made these for our Friday lunch. He took one bite and went quiet just staring at his sandwich before declaring it the best thing hes eaten all year. We ended up making them three times that week because he refused to leave without learning the technique. Now he sends me photos every time he makes them for his own family.

Ingredients

• Roast pork: Use leftover mojo roasted pork or pick up sliced roast pork from the deli counter for authentic flavor
• Deli ham: Regular boiled ham works but look for something slightly sweet to balance the sharp mustard
• Swiss cheese: The mild nutty flavor melts beautifully and bridges all the other ingredients together
• Cuban bread: Essential for that crisp exterior and soft interior that holds up to pressing
• Yellow mustard: Adds the necessary sharpness that traditional Cuban sandwiches demand
• Dill pickles: Thin slices provide the acidic crunch that cuts through the richness
• Unsalted butter: Creates that golden crusty exterior on the bread

Instructions

Prep the bread:

Cut your Cuban bread loaf into four portions then slice each horizontally. Spread yellow mustard generously on both cut sides of every piece.

Build the layers:

On the bottom half of each sandwich pile on roast pork then ham followed by Swiss cheese slices and arrange pickle slices on top of the cheese.

Close it up:

Place the top bread half over your stack and press down gently with your hand to help everything settle together.

Butter the exterior:

Spread softened butter over the outside of both the top and bottom bread slices. This is what creates that beautiful golden crust.

Heat your press or skillet:

Warm a large skillet over medium heat or fire up your panini press. You want it hot enough to sizzle when the bread hits it.

Press and grill:

Place sandwiches in the skillet and press down with a heavy pan or use your sandwich press. Cook for 4 to 5 minutes per side until the bread turns golden brown and crispy and you can see the cheese melting out the sides.

Serve it hot:

Remove from heat and slice each sandwich diagonally. The cheese will be perfectly melted and the bread should make a satisfying crunch sound.

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These sandwiches have become my go to for feeding a crowd because everyone gets something customized and piping hot. Theres something about cutting into that pressed bundle of joy that makes people gather around the kitchen counter.

Getting the Perfect Press

If you do not own a panini press a cast iron skillet works perfectly. Place your sandwich in the heated skillet then set another heavy pan on top and press down firmly. The weight helps melt the cheese evenly while creating that signature flat pressed look.

Bread Matters More Than You Think

Cuban bread has a thin crispy crust and soft interior that holds up beautifully to pressing. When you can not find it look for a baguette or soft Italian roll with similar characteristics. Avoid super crusty artisan breads that will tear or dense rolls that will not flatten properly.

Make It Your Own

Once you have the basic technique down these sandwiches adapt beautifully to whatever you have in the fridge. The magic formula is really just meat plus cheese plus something acidic plus mustard and butter.

• Try adding salami or Genoa salami for an extra layer of meaty flavor
• A thin swipe of mayonnaise on the inside adds creamy richness
• Serve with plantain chips for that authentic Cuban lunch experience

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These Cuban sandwiches have a way of turning an ordinary Tuesday into something worth celebrating around the kitchen counter.

Recipe Questions & Answers

→ What makes a Cuban sandwich authentic?

Authenticity comes from using Cuban bread, layering roast pork and ham with Swiss cheese, adding pickles and mustard, then pressing until crispy and melty.

→ Can I use regular bread instead of Cuban bread?

Yes, soft French or Italian bread work well as substitutes. Just ensure the bread has a soft interior and can withstand pressing without falling apart.

→ What type of pork works best?

Thinly sliced roasted pork loin or shoulder works ideally. You can use leftover roasted pork or purchase deli-sliced roast pork from your grocery store.

→ Do I need a sandwich press?

A sandwich press makes it easier, but you can use a heavy skillet or cast-iron pan with another heavy pan on top to press the sandwich down while cooking.

→ What should I serve with this sandwich?

Plantain chips, a simple green salad, or black beans make excellent sides. For beverages, try a light lager, mojito, or traditional Cuban coffee.

→ Can I make these ahead of time?

Assemble the sandwiches up to 4 hours ahead, wrap tightly, and refrigerate. Grill just before serving for the best texture and flavor.