Cuban Sandwich Roast Pork Ham

The corner café in Miami where I first had a proper Cuban sandwich didn't even have a sign out front. Just the smell of pressed bread and melting cheese wafting onto the sidewalk, pulling people in like some kind of delicious gravity. I watched them press sandwich after sandwich behind the counter, that satisfying crunch echoing through the tiny space, and knew I had to recreate that magic at home.

My roommate walked in while I was pressing my first attempt, butter sizzling gently in the cast iron skillet. She stood there watching, skeptical, until that golden crust emerged and I sliced through to reveal the oozing layers inside. Now she requests them at least twice a month, and I've learned to double the recipe because leftovers simply don't exist in this house.

Ingredients

• Cuban bread: The real deal makes all the difference here with its soft interior and thin, crispy crust that transforms under pressure
• Yellow mustard: Don't be tempted to swap this for Dijon or honey mustard that tangy sharpness cuts through the rich meats perfectly
• Roast pork: Thin slices are non negotiable here thick pieces won't heat through evenly before the bread burns
• Deli ham: Go for something sliced paper thin at the counter pre packaged often has weird texture issues
• Swiss cheese: The mild nuttiness balances the mustard and provides that essential melt factor
• Dill pickles: These add the bright acidic counterpoint that keeps each bite from feeling too heavy
• Unsalted butter: Softened to room temperature so it spreads evenly without tearing the bread

Instructions

Prepare your canvas:

Slice each bread portion horizontally with a serrated knife using a gentle sawing motion, then spread yellow mustard generously across both cut sides like you're painting a masterpiece.

Build your masterpiece:

Layer roast pork first as your foundation, followed by ham, then arrange Swiss cheese slices so they slightly overlap, and crown everything with those crucial pickle chips.

Close and prepare:

Top with the remaining bread half and press down firmly with your palms to compress everything, then butter the exterior as if you're tucking it in for a cozy nap.

The press matters:

Heat your skillet or press to medium and wait until it's properly hot, then place sandwiches carefully and either press with another heavy pan or close your press.

Watch for the magic:

Cook for 4 to 5 minutes per side until golden brown and crispy, listening for that satisfying sizzle, then remove and slice diagonally before serving.

Save

These have become my go to Sunday lunch, especially when friends drop by unexpectedly. Something about watching people take that first bite, eyes widening at the crunch and the melding flavors, never gets old. It's simple food done absolutely right.

The Bread Game

I've tested every bread substitute under the sun when I couldn't find proper Cuban bread. Italian ciabatta works decently well with its airy structure, but nothing quite replicates that specific texture combination of softness and structural integrity. If you're feeling ambitious, there are actually Cuban bread recipes that aren't terribly complicated, though they require lard and time.

Press It Like You Mean It

The difference between a good Cuban sandwich and a great one comes down to heat distribution and pressure. I once tried making these without a proper press and ended up with sad, untoasted sandwiches with cold cheese centers. Now I use either my grandmother's cast iron skillet stacked with my heaviest dutch oven on top, or I break out the actual panini press my wife finally convinced me to buy last year.

Make It Your Own

While purists might disagree, I've found that some gentle variations still honor the spirit of the sandwich. A thin layer of mayonnaise mixed with the mustard adds incredible richness, especially if your pork is on the leaner side. Sometimes I'll add a few extra pickles because I'm firmly in the more crunch is better camp.

• Try adding thinly sliced red onion if you want extra bite and a pop of color
• A splash of hot sauce in the mustard mixture transforms it into something entirely new
• Let the assembled sandwiches rest for 2 minutes before pressing to help everything meld together

Save

Whether it's a quick weeknight dinner or weekend lunch with friends, this sandwich never fails to bring people together. Now grab your ingredients and start pressing something delicious.

Questions & Answers

→ What makes this different from other pressed sandwiches?

The combination of roast pork and deli ham, Swiss cheese, tangy pickles, and yellow mustard on Cuban bread creates authentic Cuban flavors. The pressing technique melts everything together while crisping the exterior.

→ Can I use regular bread instead of Cuban bread?

Yes, soft French or Italian bread works well as substitutes. Look for bread with a soft interior and crusty exterior to achieve similar texture when pressed.

→ What's the best way to press without a sandwich press?

Use a skillet and press down firmly with a heavy pan or cast iron skillet while cooking. Flip halfway through to ensure even crisping on both sides.

→ How do I prevent the bread from burning?

Keep heat at medium and check frequently. The butter helps prevent burning while creating golden color. Cooking takes 4-5 minutes per side.

→ Can I make these ahead for parties?

Assemble sandwiches in advance and wrap individually. Grill just before serving for best results. They reheat well in a pan or press.

→ What sides pair well?

Plantain chips, simple salads, or black beans complement perfectly. A light lager or mojito makes a refreshing beverage choice.