Free Recipe

Cuban Grilled Sandwich

Layers of roast pork, ham, Swiss cheese, and pickles are pressed between crusty bread until the cheese melts and the outside turns golden and crisp, just like the classic Cubano served in Tampa and Miami.

Prep15 min

Cook8 min

Total23 min

ServingsMakes 4 sandwiches

DifficultyMedium

Rating★ 4.5

Why You'll Love This

Crispy pressed exterior
Classic Cuban deli flavors
Melted Swiss and tangy pickles

Ingredients

1 loaf Cuban or French bread, cut into 4 pieces
1/4 cup yellow mustard
12 oz thinly sliced roast pork
8 oz thinly sliced deli ham
8 slices Swiss cheese
1 cup sliced dill pickles
4 tbsp butter, softened
2 tbsp mayonnaise

Method

Slice each piece of bread in half horizontally, then spread yellow mustard generously on both cut sides of each sandwich.
Layer the roast pork, ham, Swiss cheese, and pickle slices evenly onto the bottom half of each piece of bread.
Close each sandwich with the top half of the bread, pressing down gently to help it hold together.
Spread the softened butter generously on the outside top and bottom of each sandwich.
Preheat a panini press or grill pan over medium heat, about 350F; if using a plain skillet, you will also need a second heavy skillet or a brick wrapped in foil to press the sandwich down.
Place the sandwiches on the hot press or skillet and, if using a skillet, set the heavy pan on top to press down firmly.
Cook for 3 to 4 minutes on the first side, pressing occasionally, until the bread is deeply golden and crisp and grill marks or flattening lines appear.
Flip the sandwiches carefully, press down again, and cook for another 3 to 4 minutes until the second side is golden and the cheese inside is fully melted.
Check that the sandwich feels hot all the way through and the cheese has melted by gently pressing the center; if not fully melted, cook 1 to 2 more minutes per side.
Remove from the heat, let rest for 1 minute, then slice each sandwich in half on a diagonal and serve immediately while hot and crisp.

Tips

Pressing the sandwich firmly and consistently while it cooks is what gives an authentic Cubano its signature flat, crisp shape.
Use bread that already has some structure, like a Cuban loaf or a sturdy French baguette, since soft sandwich bread will squash into a flat pancake under the press.

Nutrition (estimated per serving)

Calories: 650

Protein: 41g

Fat: 32g

Carbs: 48g

Fiber: 2g

Sodium: 1680mg