Cuban sandwiches turn a simple meal into something you remember. The first time I pressed these at home the press popped and the crust crackled; everyone at the table paused, and one bite told me this would be a recipe we make again and again.
If you haven’t tried one, a Cuban sandwich is built with crisp toasted bread, roast pork, ham, Swiss cheese, pickles and mustard, pressed until the cheese melts and the flavors marry. The combination of salty, tangy and warm is comforting and addictive. A great Cuban sandwich relies on straightforward ingredients treated well—no tricks, just balance.
I usually make Cuban sandwiches on busy weeknights when everyone is hungry and we need dinner fast, but they’re also a hit for casual weekend gatherings. They disappear quickly every time. People often ask how to make them at home—it’s simple: choose good bread, flavorful pork, thin ham and a hot press or a heavy pan.
Why You’ll Love This Recipe
- Everyone gets excited
Warm bread, melted cheese, salty ham and bright pickles and mustard make these sandwiches irresistible. Even picky eaters quiet down to savor them. - Simple, flavorful ingredients
No complex techniques—just roast pork, ham, Swiss cheese, pickles, mustard and the right bread. When they come together under heat, the result is memorable. - Fast enough for busy nights, special enough for guests
They assemble quickly and deliver restaurant-style results with minimal effort. - They vanish
These are always the first things to disappear at the table, which is a good sign a recipe belongs in regular rotation.
Ingredients
These few ingredients create a classic Cuban Sandwich:
- Bread
Soft Cuban bread is ideal because it crisps on the outside and stays tender inside. If you can’t find it, soft French rolls or hoagie rolls are good substitutes—avoid thick, hard-crusted loaves that won’t press properly. - Roast pork
The roast pork is the sandwich’s heart. Leftover roast pork works perfectly and adds juiciness and depth that ham alone doesn’t provide. - Ham
Thin-sliced deli ham adds a salty layer that balances the pork and melts into the cheese. - Pickles and mustard
Pickles bring brightness and texture; mustard cuts through the richness. Both are essential to prevent the sandwich from tasting flat.
Note: Full ingredient amounts are listed in the Recipe Card below.
Substitutions
Cuban sandwiches are forgiving with a few easy swaps:
Bread
If Cuban bread isn’t available, soft French rolls or Italian-style rolls work well. Avoid baguettes or very crusty loaves.
Pork
Leftover roast pork shoulder or pork loin is best. If you don’t have pork, sliced roasted turkey is a reasonable alternative that still pairs well with mustard and pickles.
Pickles
Classic dill pickles are traditional, but if you prefer something milder, thinly sliced bread-and-butter pickles can work—just keep them thin so they don’t slide out when heated.
Cheese
Swiss melts smoothly and stays subtle. Provolone is a good milder alternative. Avoid strong cheddars that will overpower the other flavors.
Pressed, Pan-Pressed, or No Press at All?
Pressing is what transforms these sandwiches. A sandwich press or panini press gives the crispiest crust and the best melting action. If you don’t have one, use a heavy skillet and press the sandwich with another pan or a foil-wrapped weight. Skip the pressing and you’ll lose that crisp-melted contrast that makes a Cuban sandwich special.
How to Make the BEST Cuban Sandwich
The magic is in the layers and the press. Follow these steps for reliably delicious results.
- Marinade: Trim the pork shoulder and remove excess fat. Combine fresh orange and lime juices and zests with oregano, coriander, garlic and cumin. Whisk in olive oil, salt and pepper, and coat the pork.
- Pork roast: Cook the pork in a pressure cooker or covered pot with chicken stock, bay leaves and onion until tender.
- Slice & sauce: Thinly slice the pork. Strain and reduce the cooking liquid, whisk in cornstarch to thicken, then stir in Dijon mustard for a glossy sauce.
- Assemble: Split the bread, spread the sauce, then layer pork, ham, salami (optional), Swiss cheese and thinly sliced pickles.
- Press & toast: Heat butter in a skillet over medium-high. Place sandwiches in the skillet, cover with parchment or baking paper, press with another pan and cook about 3 minutes per side until golden and the cheese is melted.
- Rest & serve: Let the sandwich rest for a minute, then cut and serve hot.
FAQs
Yes. Soft French or Italian rolls work if you don’t have Cuban bread. Avoid very crusty baguettes that don’t press well.
No. A heavy skillet with a weighted pan on top will give excellent results if you don’t own a press.
Yes. Roast the pork the day before, slice it and reheat when you assemble the sandwiches.
They’re best fresh. Freeze the pork separately and assemble later; freezing a fully assembled sandwich will affect bread and pickle texture.
See It In Action: Step-By-Step
Cuban Sandwich Recipe
Ingredients
Marinade
- 1 lb boneless pork shoulder
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- 1 lime zested
- 1 orange zested
- 2 tbsp oregano
- 2 tbsp fresh coriander chopped
- 2 tbsp minced garlic
- 2 tsp cumin powder
- ½ cup olive oil
- 1 tsp salt
- 1 tsp black pepper
Pork Roast
- 3 cups low sodium chicken stock
- 2 bay leaves
- 1 red onion roughly chopped
Cuban Sandwiches
- 1 tbsp cornstarch
- 2 tbsp dijon mustard
- 4 loaves cuban bread 6-inch/15cm
- 10 oz deli ham
- 2 slices salami
- 8 slices swiss cheese
- 4 pickles thinly sliced
- 1 tbsp butter
Instructions
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Trim pork shoulder and remove excess fat.
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Make the marinade: combine orange and lime juices and zests with oregano, coriander, garlic and cumin. Whisk in olive oil, salt and pepper.
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Place pork in a pressure cooker or covered pot with chicken stock, bay leaves and chopped onion. Cook until tender, about 40 minutes in a pressure cooker or until the meat pulls apart easily.
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Remove and slice the pork thinly. Strain the cooking liquid, reduce it by half, whisk in cornstarch until thickened, then stir in Dijon mustard. Remove from heat and set aside.
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Split the bread loaves, spread the sauce, then layer pork, ham, salami (if using), Swiss cheese and pickles.
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Heat butter in a skillet over medium-high. Place the sandwiches in the skillet, cover with parchment and press with a heavy pan for about 3 minutes per side, until the bread is golden and the cheese is melted.
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Let the sandwiches rest for 1 minute, then cut and serve hot.
Notes
- Marinate longer: Overnight is best for juicier, more flavorful pork.
- Don’t rush the press: Keep the sandwich weighted so the bread crisps and the cheese melts evenly.
- Bread swap: Use soft French or Italian rolls if you can’t find Cuban bread; avoid crusty baguettes.
- Pickles matter: Dill pickles give the classic tang; slice them thinly.
- Pork ahead: Roast the pork a day ahead, slice and reheat for quick assembly.
Nutrition
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Carbohydrates: 29g
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Protein: 58g
Nutrition information is automatically calculated and should be used as an approximation.
Tried this? Leave a comment below!