Cubano (Cuban Sandwich)
Pressing the sandwich while it cooks is what melts everything together and creates that signature flat, crisp crust — a heavy skillet works if you don't have a press.
Serves
2
Prep
10 minutes
Cook
10 minutes
Ingredients
- 1 Cuban roll or baguette (about 12 inches), split lengthwise
- 3 tablespoons yellow mustard
- 8 ounces thinly sliced roast pork (leftover pork shoulder or deli roast pork)
- 8 ounces thinly sliced deli ham
- 6 ounces Swiss cheese, sliced
- 1/2 cup dill pickle slices
- 3 tablespoons unsalted butter, softened
Instructions
- 1
Spread the mustard evenly on both cut sides of the bread.
- 2
Layer the bottom half with half the Swiss cheese, followed by the ham, the roast pork, the pickle slices, and the remaining Swiss cheese.
- 3
Close the sandwich with the top half of the bread.
- 4
Butter the outside of both the top and bottom of the sandwich generously.
- 5
Heat a large skillet or griddle over medium heat. Place the sandwich in the skillet.
- 6
Place a heavy skillet, a brick wrapped in foil, or a sandwich press on top of the sandwich to weigh it down firmly.
- 7
Cook for 3–4 minutes on the first side, pressing down periodically, until deeply golden brown and flattened.
- 8
Carefully flip the sandwich (keeping the weight on top) and cook for 3–4 minutes more on the second side, until the bread is crisp and golden and the cheese is fully melted.
- 9
Remove from heat, let sit for 1 minute, then slice on a diagonal and serve immediately while hot and crisp.
Chef's Tip — If you don't have a panini press, two cast iron skillets work perfectly — one to cook in, one (or a heavy foil-wrapped brick) to press down from above.
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