Cuban Sandwich with Roast Pork

The first time I bit into a proper Cuban sandwich was at a tiny walk up window in Miami's Little Havana, standing on a sun baked corner while traffic hummed nearby. The bread shattered against my teeth, giving way to that improbable combination of hot melted Swiss, sharp mustard, and salty pork layers pressed together until they became one unified thing. I spent the next three years trying to recreate that experience at home, learning that the magic happens when butter meets heat and weight.

My roommate in college discovered we could press sandwiches using a cast iron skillet balanced on top of another skillet, creating makeshift panini press magic in our tiny kitchen. We made these during late night study sessions, the smell of melting cheese and toasted bread drifting into the hallway and somehow always attracting curious neighbors. Those sandwiches fueled us through finals week and became the one thing we could all agree on when ordering takeout felt too expensive.

Ingredients

• Cuban bread: The real deal has that thin crispy crust and soft interior that transforms under pressure, but a good French loaf works in a pinch
• Roast pork: Leftover roast from Sunday dinner is actually better than deli meat here, adding those little pockets of rendered fat and seasoning
• Deli ham: Go for something thinly sliced so it weaves through the pork layers without overwhelming each bite
• Swiss cheese: Its mild nutty flavor lets the mustard and pickles shine while providing that essential melt factor
• Yellow mustard: This is not the time for Dijon, you want the bright vinegar tang that cuts through all that richness
• Dill pickles: Thin sandwich chips work best, adding just enough crunch and acid to balance the fatty meats
• Unsalted butter: Softening it first makes spreading so much easier and ensures even golden browning

Instructions

Prep your canvas:

Slice that bread horizontally like you mean it, then spread mustard generously on both cut sides, going almost to the edges

Build with intention:

Layer on roast pork first, then ham, followed by overlapping Swiss cheese slices, and finish with pickles arranged so every bite gets some

Close it up:

Gently press down on the top half so everything settles, but do not smash it yet

Butter the exterior:

Spread softened butter on the outside of both top and bottom, paying attention to the edges

Get your press ready:

Heat a large skillet or actual sandwich press over medium heat until a drop of water sizzles

The transformation:

Carefully place sandwiches in the pan, then press with another heavy skillet or close your press for 4 to 5 minutes per side until golden and crisp

The reveal:

Cut diagonally and serve immediately while the cheese is still in that perfect state between molten and solid

Pin it

These became my go to for feeding hungry friends after beach days when everyone was too sun exhausted to care about presentation but still wanted something that felt substantial. I would press a whole batch and bring them out on a cutting board, watching the steam escape as we all reached in simultaneously.

The Bread Situation

Real Cuban bread has lard in it and develops that paper thin crackly crust that shatters beautifully under pressure. If you cannot find it, look for a baguette with a soft crumb and thin skin, avoiding anything too dense or chewy that will fight back against the pressing process.

Make It Yours

Some people swear by a thin swipe of mayonnaise on the inside for extra richness, while others insist on adding salami for an additional meat layer. I have tried both variations and while they are delicious, they edge away from the classic profile that makes this sandwich so perfect in its original form.

Serving It Right

These need to be eaten hot, right off the press, while the cheese is still pulling in those long satisfying strands when you take a bite. A cold Cuban sandwich is a sad thing indeed.

• Pair with plantain chips for that authentic Miami experience
• A cold mojito or light lager cuts through the richness perfectly
• Serve alongside a simple green salad with citrus vinaigrette

Pin it

Somehow this combination of simple ingredients becomes greater than the sum of its parts, which is probably why it has remained unchanged for generations. Good food does not need to be complicated.

Recipe FAQs

→ What makes this sandwich authentic?

Traditional Cuban bread creates the signature crispy exterior, while the combination of roast pork, ham, Swiss cheese, pickles, and mustard delivers the classic flavor profile. The pressing technique melts everything together perfectly.

→ Can I make this without a sandwich press?

A skillet works wonderfully. Simply place the buttered sandwich in the pan and press down firmly with a heavy pan or spatula while cooking. Flip halfway through for even crisping.

→ What's the best way to slice the pork?

Thin slices are key. Use a sharp knife to cut against the grain, creating delicate pieces that heat through quickly and meld beautifully with the melting cheese.

→ How do I know when it's done?

The bread should be golden and crispy on both sides, with the cheese fully melted. You'll hear a satisfying crunch when cutting into diagonally sliced halves.

→ What should I serve alongside?

Plantain chips, a fresh green salad, or yuca fries make excellent sides. For beverages, try a light lager, mojito, or traditional Cuban coffee.