Cuban
Sándwich cubano
A classic Cuban sandwich pressed on a hot plancha until the bread is crisp and the cheese melts into layers of mojo-roasted pork, ham, pickles, and mustard. It should be thin, golden, and warmly savory, with no mayonnaise or extra fillings.
Ingredients
- Cuban bread, about 8 inches each2 pieces
- Mojo-roasted pork, thinly sliced6 oz
- Sweet cured ham, thinly sliced4 oz
- Swiss cheese4 slices
- Dill pickle slices8 to 10 slices
- Yellow mustard2 tbsp
- Unsalted butter, softened1 tbsp
Method
- Heat a plancha, sandwich press, or heavy skillet over medium heat.
- Slice each piece of Cuban bread lengthwise without separating the halves completely.
- Spread yellow mustard on the inside of both sides of each loaf.
- Layer each sandwich with Swiss cheese, ham, mojo-roasted pork, pickle slices, and another slice of Swiss cheese.
- Close the sandwiches and lightly spread the outside tops and bottoms with softened butter.
- Place the sandwiches on the hot plancha and press firmly with a sandwich press or a heavy skillet weighted with a can.
- Cook for 3 to 4 minutes per side, pressing often, until the bread is flat, golden, and crisp and the cheese has melted.
- Cut each sandwich diagonally and serve hot.
Common questions
Can I substitute the Cuban bread if I can’t find it?
Yes. Use a soft, sturdy loaf with a thin crust, like French or Italian bread. Avoid very crusty artisan loaves, which won’t press well. Split it lengthwise and keep the interior soft enough to compress.
How long should I cook a Cuban sandwich so the cheese melts without burning the bread?
Cook over medium heat for about 3 to 4 minutes per side, pressing often. If the bread is browning too fast, lower the heat. The sandwich is ready when it’s crisp, flattened, and the cheese is fully melted.
What are the most common mistakes when making a Cuban sandwich?
Using too much filling, too much butter, or too high heat are the biggest problems. Overstuffing prevents proper pressing, and high heat burns the bread before the cheese melts. Also, don’t skip pressing during cooking.
Can I make Cuban sandwiches ahead of time or store leftovers?
You can assemble them a few hours ahead and refrigerate, wrapped tightly, then cook fresh. Leftovers keep 1 to 2 days refrigerated, but the bread softens. Reheat in a skillet or press to restore crispness.
What should I serve with a Cuban sandwich?
Serve it hot and sliced diagonally with plantain chips, potato chips, black beans, or a simple salad. A dill pickle spear on the side also works well. It’s rich, so keep the sides light and crisp.