Cuban Sandwich Recipe — crisp pressed bread, melty Swiss, savory pork and ham, tangy pickles, and a creamy mustard sauce.
Author’s Notes
Crispy, Cheesy, Pickle-y Perfection!
I’m a big fan of sandwiches and salads, and I’ve shared many favorites on this site. After posting Cuban sliders a few years ago, they quickly became a household favorite. I realized I hadn’t yet posted a full Cuban sandwich recipe, so I adapted the sliders into a classic pressed sandwich.
These sandwiches have a perfectly crisp exterior, a gooey cheese center, tangy pickles, and just the right salty balance from ham and pork. The mustard-mayo-sour cream sauce ties everything together.
Ingredients In This Cuban Sandwich Recipe
| Ingredient | Notes |
|---|---|
| Bread | French bread works well when Cuban bread isn’t available. For a more authentic texture, use Cuban bread if you can find it. |
| Mayo, sour cream, mustard | Whisk together for a creamy mustard sauce. Use yellow mustard for the classic Cuban flavor. |
| Swiss cheese | Baby Swiss is milder and creamier; regular Swiss is nuttier. Either melts beautifully in this sandwich. |
| Ham and pulled pork | Use thin-sliced smoked ham and warmed pulled pork so the sandwich is hot throughout. |
| Dill pickles and butter | Thinly sliced dill pickles add the tang; butter crisps the bread when pressed in a skillet. |
Chelsea’s Notes
Let’s Talk About Pork
Use leftover un-sauced pulled pork, a store-bought prepared pulled pork, or slow-cook a small pork shoulder until tender. Warm the pork before assembling so the sandwich heats through evenly.
When I make this sandwich I often use prepared pulled pork or leftover pulled pork (without BBQ sauce). Warming the pork helps melt the cheese and keeps the center hot.
What To Serve With This Cuban Sandwich Recipe
- Black beans and rice
- Cucumber tomato salad with a quick balsamic dressing
- Coleslaw for a creamy, crunchy side
- Corn salad with avocado
- Fresh fruit or a simple fruit salad
Storage
Cuban sandwiches are best eaten fresh. Leftovers can be wrapped in foil and refrigerated for 2–3 days. Reheat in the oven or air fryer until warmed through and crisp.
More Amazing Sandwich Recipes:
Lunch
Italian Sausage Sandwich
Dinner
French Dip Sliders
Sandwiches
Grilled Cheese Sandwich Recipe
Dinner
Veggie Sandwich
Cuban Sandwich Recipe
Equipment
-
Large pan plus another pan or heavy object to press the sandwiches
Ingredients
- 1/4 cup mayo
- 1/4 cup yellow mustard
- 1 tablespoon sour cream
- 1/8 teaspoon paprika
- 1 loaf Cuban bread or French bread, cut into 3 pieces then sliced horizontally
- 8 slices Swiss cheese
- 9 thin slices smoked deli ham
- 1-3/4 cups cooked pulled pork warmed through
- 1-2 large dill pickles sliced thin lengthwise and patted dry
- 2 tablespoons unsalted butter plus more as needed for the skillet
Instructions
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In a small bowl, whisk together the mayo, mustard, sour cream, and paprika until smooth.
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Trim the bread ends and cut the loaf into three sections. Slice each section horizontally to create tops and bottoms for three sandwiches.
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Spread the sauce evenly on the inside of each piece of bread.
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Assemble each sandwich: bottom half, 2 slices Swiss cheese, 3 slices ham, warmed pulled pork, pickle slices, and 2 more slices Swiss. Top with the bread tops.
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Heat a heavy skillet over medium. Add 2 tablespoons butter. Once melted, place the sandwiches in the pan and press them with another heavy skillet, a pot, or a weighted sheet pan.
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Cook about 3 minutes per side, adjusting heat as needed, until the bread is deep golden and crisp, the cheese has melted, and the filling is hot.
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Let the sandwiches rest for 1 minute, slice in half, and serve immediately.
Recipe Notes
Storage: Best fresh, but wrap leftovers in foil and refrigerate for 2–3 days. Reheat in the oven or air fryer until warm and crisp.