Cuban Sandwich Roast Pork Ham

The steam hitting my face when I lifted the press lid that first time changed everything about how I viewed sandwiches. I had stumbled upon a tiny Cuban café in Miami during a rainstorm, hungry and damp, and watched the owner press sandwich after sandwich with this rhythmic confidence that made the whole counter feel like the most important kitchen in the world. The way the cheese oozed out slightly, caramelizing against the metal press, created this golden crust I couldn stop thinking about for weeks afterward.

Last summer my friend Carmen came over and taught me her grandmothers trick about warming the bread slightly before assembling everything. She said it helps the layers melt together instead of sliding apart when you take that first bite. We made six sandwiches for a backyard gathering and watched them disappear in under ten minutes flat.

Ingredients

• Cuban bread: The real deal has this paper thin crust that gets incredible crunch when pressed
• Roast pork: Freshly sliced roast pork carries the authentic flavor that deli meat cant match
• Ham: Adds a salty depth that balances the richness of everything else
• Swiss cheese: Melts beautifully and adds that nutty creaminess holding layers together
• Dill pickles: Their bright acidity cuts through all the rich meat and cheese
• Yellow mustard: Sharp and tangy, its the traditional glue that brings everything home
• Unsalted butter: Creates that golden exterior crunch we all chase

Instructions

Prep your foundation:

Slice each bread portion horizontally with a serrated knife and spread yellow mustard generously on both cut sides, letting it soak into the soft crumb.

Build the layers:

Arrange roast pork and ham on the bottom half, followed by Swiss cheese slices, then finish with pickle chips arranged evenly so every bite gets that tangy crunch.

Close and butter:

Place the top bread slice over your assembled masterpiece and spread softened butter across the exterior of both sides, coating every bit that will touch the heat.

Press and grill:

Heat your skillet or press to medium, add the sandwiches, and press down firmly with another heavy pan or your press lid for 45 minutes per side until the exterior turns deep golden and cheese begins to escape slightly.

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My daughter now requests these for every sleepover, and Ive learned to double the recipe because her friends somehow always know when Im making them. The house fills with this incredible aroma that pulls everyone into the kitchen like clockwork.

The Bread Question

Ive tried countless bread substitutes over years, and while French or Italian work in a pinch, nothing replicates that authentic Cuban bread experience. The real stuff has a lard based dough that creates this singular texture when pressed.

Press Or No Press

A dedicated sandwich press makes life easier, but I made these for years using a cast iron skillet and my heaviest Dutch oven on top. The key is applying consistent, even pressure without crushing everything completely flat.

Make It Your Own

Once you get comfortable with the technique, start playing around with different meats and cheeses. The basic pressing method works magic on so many combinations.

• Try adding thinly sliced red onion for extra sweetness
• A smear of garlic butter on the interior changes everything
• Let leftovers cool completely before storing, then reheat in a hot oven

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Theres something deeply satisfying about hearing that crunch when you bite into a perfectly pressed Cuban sandwich. Hope this recipe brings as many good moments to your table as it has to mine.

Recipe FAQs

→ What makes an authentic Cuban sandwich?

Traditional Cuban sandwiches feature Cuban bread, roast pork, ham, Swiss cheese, pickles, and mustard. The key is pressing it until crispy and melty, creating distinct layers of savory and tangy flavors.

→ Can I use regular bread instead of Cuban bread?

Yes, soft French or Italian bread work well as substitutes. Look for bread with a crispy crust and soft interior that can withstand pressing without falling apart.

→ How do I get the sandwich crispy and melty?

Use a sandwich press or heavy skillet over medium heat. Butter the outside bread, press firmly with a heavy pan, and grill 4-5 minutes per side until golden brown with melted cheese.

→ What should I serve with Cuban sandwiches?

Plantain chips, simple salads, or black beans complement the rich flavors. For beverages, light lagers or mojitos pair beautifully with the savory, tangy profile.

→ Can I make these ahead of time?

Assemble sandwiches up to 4 hours before cooking. Wrap tightly in parchment and refrigerate. Grill just before serving for best texture and flavor.