Description
This classic Cuban Sandwich, also known as Cubano, features slow-cooked pork, ham, Swiss cheese, dill pickles, and a tangy mustard-mayonnaise spread, all layered inside buttery Cuban bread and toasted to golden perfection. Ready in just 30 minutes, this savory sandwich brings authentic Cuban flavors straight to your table with a crispy exterior and melty, flavorful interior.
Ingredients
Scale
Spread
- ¼ cup yellow mustard
- ¼ cup mayonnaise
Sandwich
- 1 loaf Cuban bread (about 10 ounces), cut into 4 sandwich portions
- 4 tablespoons butter (softened)
- 2 to 2½ cups Slow Cooker Cuban Pork (shredded and lightly crisped)
- 4 slices deli ham (black forest, honey, smoked or your favorite variety)
- 16 to 20 dill pickle chips (4 to 5 per sandwich)
- 8 slices Swiss cheese
Instructions
- Prepare the spread: Combine the yellow mustard and mayonnaise in a small bowl and set aside to use later as the sandwich spread.
- Prepare the bread: Trim the ends off the Cuban bread to create straight edges, then slice it into 4 sandwich portions. Split each portion horizontally and place the halves on a cutting board. Spread softened butter on the outside surfaces (about 1 tablespoon per sandwich). Flip the bread so the buttered side is down, and spread about 1 tablespoon of the mustard-mayo mixture on the cut sides.
- Assemble the sandwiches: Work with two sandwiches at a time. Evenly distribute half of the shredded Cuban pork among the bottom halves of the bread, spreading it into an even layer. Top each with 1 or 2 slices of ham, 4 to 5 dill pickle chips, and 2 slices of Swiss cheese, arranging the cheese to fit well. Place the top halves of the bread over the filling with the buttered side facing outward. Repeat this process for the remaining sandwiches.
- Cook the sandwiches: Heat a large skillet or griddle over medium-high heat. Place the sandwiches in the hot skillet, then set a second, heavy skillet on top to weigh them down (cast iron skillets work well). Cook each side for 3 to 4 minutes until the bread is nicely browned and the sandwich is heated through.
- Keep warm and serve: Transfer the cooked sandwiches to a foil-lined baking sheet and place them in a 200°F (93°C) oven to keep warm while you finish cooking the remaining sandwiches. Serve warm and enjoy your authentic Cuban sandwich experience.
Notes
- Using Cuban bread is key for an authentic texture; if unavailable, use a crusty white sandwich bread.
- Slow cooker pork should be shredded and lightly crisped before assembling the sandwich for best texture.
- Cast iron skillets or heavy pans are recommended to press the sandwiches while cooking, mimicking a traditional sandwich press.
- Keep finished sandwiches warm in a low oven to maintain crispness and melt the cheese without drying them out.
- Pickle chips add the essential tangy crunch distinctive to this sandwich.
