The Cuban Sandwich: Pressed, Toasty, and Packed with Porky Perfection

The Cuban sandwich is a masterpiece of compression. Take crusty bread, layer it with mojo-marinated pork, ham, Swiss cheese, pickles, and mustard—then smash it in a hot press until the cheese melts into every crevice and the bread turns golden and shattery. This is the sandwich that made Miami famous. No press? A heavy skillet and a brick work fine.

Ingredients

Serves 2 sandwiches.

• 1 loaf Cuban bread (or French/Italian loaf, about 12 inches)
• 4 tablespoons yellow mustard
• 6 oz roasted pork (Cuban mojo pork is ideal, leftover pulled pork works)
• 6 oz sliced ham
• 6 slices Swiss cheese
• 12 dill pickle slices
• 2 tablespoons butter, softened

Step-by-Step Instructions

Step 1: Prep the Bread

1. Slice the loaf in half lengthwise, then into two sandwich-length portions.
2. Open each sandwich. Spread mustard generously on both inner sides.

Step 2: Layer the Fillings

1. Bottom bread: Swiss cheese, roasted pork, ham, pickles, more Swiss cheese.
2. Top with the second piece of bread, mustard-side down.
3. Press down firmly to compact.

Step 3: Butter and Press

1. Spread softened butter on the outside of both bread halves.
2. Heat a large skillet or griddle over medium heat.
3. Place sandwich in the pan. Place another heavy skillet or a foil-wrapped brick on top to weigh it down.
4. Cook for 3-4 minutes until bottom is golden and crispy.
5. Flip, re-weight, and cook 3-4 more minutes until flat, toasted, and cheese is oozing.

Step 4: Slice and Serve

1. Cut each sandwich diagonally. Serve with plantain chips or a pickle spear.

Summary

Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Yield: 2 sandwiches

Difficulty: Easy (press weight required)

Storage Notes

Eat Fresh or Cry:

A pressed Cuban sandwich is a live creature. Eat it immediately. Storing turns the crispy bread into a chewy, sad flapjack.

Make-Ahead Components:

Roast the pork up to 3 days ahead. Slice ham and cheese. Assemble and press when hungry.

Reheating Leftovers (Not Recommended):

If you must: re-press in a dry skillet over medium-low heat for 2 minutes per side. Never microwave (rubber pickles = tragedy).

Pro Tip:

Authentic Cuban bread is light and slightly crispy. If you can’t find it, French bread works—just avoid anything too dense or artisan. The press needs to flatten, not crush.