Cuban Sandwich
Roast pork, ham, Swiss cheese and pickles pressed inside a crisp, warm loaf.
Cuba · Pork · 25 min
DeSabor Kitchen · Published · Updated · 10 / 15 / 25 min · 4 · Cuba
Jump to RecipeStart with fully cooked roast pork. Slice it thinly so the center heats before the bread burns. Moderate heat and steady pressure produce a crisp shell and a melted interior without flattening away every layer.
The Story Behind the Dish
The Cuban sandwich connects Cuban food traditions with Cuban-American communities, especially in Florida. Local versions differ, including the use of salami in Tampa.
Ingredients
- 4 Cuban sandwich rolls or soft baguette sections
- 300 g cooked roast pork, sliced
- 200 g cooked ham
- 160 g Swiss cheese, sliced
- 8 dill pickle slices; 4 tsp yellow mustard
- 30 g softened butter
Instructions
- Split rolls lengthwise. Spread cut sides with mustard and layer pork, ham, cheese and pickles evenly.
- Close sandwiches and butter their outsides. Heat a heavy skillet over medium-low heat.
- Press with a second heavy pan and cook 4–6 minutes per side until crisp, cheese is melted and filling is steaming hot. Previously refrigerated cooked pork should reach 74°C when reheated.
- Cut diagonally and serve immediately.
Cook's Tips
- This recipe starts with cooked roast pork; allow additional time if roasting it yourself.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Cut diagonally after pressing and serve while the cheese is melted. Pickles or a simple cabbage salad make a sharp side; keep wet dressings away from the crisp bread.
Variations & Substitutions
Tampa-style versions may include salami. Add it as a named optional layer, not as a replacement for roast pork. This version deliberately leaves out lettuce and tomato so the pressed layers stay distinct.
A soft baguette can replace Cuban bread, though its crust will differ. Use a second heavy skillet if you do not have a sandwich press. Swiss-style cheese should melt readily; hard aged cheese is less suitable.
Storage & Reheating
Keep cooked pork refrigerated at 4°C or below and respect its original 3-day leftover window; assembling a sandwich does not reset it. Refrigerate extra sandwiches within 2 hours and use the next day.
Repress over medium-low heat, covered briefly if necessary, until the pork reaches 74°C. Remove the cover to crisp the bread. A microwave heats the filling but softens the crust.
The DeSabor Table
- Cuban Sandwich — Main Dish