Cuban Sandwich Pressed Pork Ham

The smell of mustard hitting warm Cuban bread takes me straight to a tiny counter in Miami where I ate my first real cubano. Id been ordering sad imitations for years until a friends grandmother made me stand in her kitchen while she pressed sandwiches on a buttered cast iron skillet. The bread made this distinct crackling sound when she pressed down, and the way Swiss cheese oozed out the sides like molten gold changed everything I thought I knew about sandwiches.

Last summer I made six of these for a backyard cookout and watched my usually picky father in law take one bite, go completely silent, then reach for a second sandwich before anyone else had finished their first. Theres something about the tangy pickles cutting through all that rich meat and cheese that makes people forget table manners. Now they request them for every gathering, and Ive learned to double the recipe.

Ingredients

• 8 oz roast pork: The roast pork needs to be tender and well seasoned, sliced thin enough to fold but thick enough to bite through. I always keep leftover roast pork from Sunday dinners specifically for these sandwiches.
• 8 oz deli ham: Look for ham sliced at the deli counter, not prepackaged, and ask for it slightly thicker than standard sandwich slices.
• 8 oz Swiss cheese: The mild nuttiness of Swiss is traditional, but I learned that slicing it myself rather than buying pre-sliced means it melts better and doesnt disappear into the bread.
• 1 loaf Cuban bread: Authentic Cuban bread has a thin crisp crust and soft interior, but in a pinch French bread works. Just avoid anything too dense or the pressing will make it tough.
• 1/4 cup yellow mustard: Dont be shy with the mustard. It needs to hit both sides of the bread to cut through all that pork and cheese.
• 16 dill pickle slices: I used to think pickles were optional until I made a batch without them. The vinegar is absolutely essential for balance.
• 2 tbsp unsalted butter: Softened butter spreads more evenly than melted, and I season it with a pinch of garlic powder for extra flavor.

Instructions

Prep the bread foundation:

Slice each bread portion horizontally with a serrated knife, then spread yellow mustard generously on both cut sides. This creates the tangy base that makes the whole sandwich work.

Build the layers:

Pile roast pork on the bottom half, followed by ham, Swiss cheese, and pickle slices. Top with the other bread half and press gently so everything settles.

Butter the exterior:

Spread softened butter on the outside of both sides. This is what creates that golden, restaurant quality crunch.

Heat your press or skillet:

Warm a large skillet or sandwich press over medium heat. I use my cast iron skillet because it holds heat beautifully.

Press and grill to perfection:

Place sandwiches in the skillet, then press with a heavy pan or use a sandwich press. Grill 4 to 5 minutes per side until bread is deeply golden and cheese is melting.

Finish with a diagonal slice:

Remove from heat and slice each sandwich diagonally. Serving them this way makes them easier to eat and shows off those beautiful layered interiors.

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These became my go to comfort food during a particularly stressful work year. Something about the ritual of pressing and waiting, the anticipation of that first hot, crunchy bite, felt meditative. My husband started coming home early on cubano nights.

Getting The Press Right

The pressure is what makes these authentic. Too light and you just have a messy ham sandwich. Too heavy and the cheese squirts out the sides. I use my heaviest cast iron skillet and lean into it just enough to compress without flattening completely. Finding that sweet spot took about three attempts but now I can feel when its right.

Bread Game

Real Cuban bread has lard and a very specific texture that holds up to pressing. When I cant find it, I look for French bread with a thin crust and airy crumb. Dense breads like ciabatta or sourdough might seem gourmet but they turn into jawbreakers once pressed. Save those for cold sandwiches.

Make It A Meal

These sandwiches are substantial enough to stand alone with just some simple sides. I usually serve with plantain chips because the sweetness plays off the tangy pickles so well. A cold mojito or light beer cuts through the richness. Friends who insist on sides get a simple dressed green salad with nothing that competes with the sandwich flavors.

• Keep the plantain chips warm while you press the sandwiches
• Dress the salad lightly with lime instead of heavy dressing
• Have everything plated before you start pressing so you can serve immediately

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Theres something deeply satisfying about hearing that bread crackle. These sandwiches have become my way of feeding people comfort without saying a word.

Recipe Questions & Answers

→ What makes a Cuban sandwich authentic?

Authentic Cuban sandwiches require Cuban bread, roast pork (not just ham), Swiss cheese, pickles, and mustard. The pressing technique is essential—it creates the signature crispy exterior and melted interior that defines this classic.

→ Can I make this without a sandwich press?

Absolutely. Use a heavy skillet and press down with another heavy pan or a cast iron skillet while grilling. Flip halfway through to ensure even crisping on both sides.

→ What's the best bread for Cuban sandwiches?

Traditional Cuban bread is ideal—its thin crust and soft interior compress perfectly. If unavailable, a soft French or Italian baguette works well as a substitute.

→ How do I prevent the bread from getting soggy?

Butter the outside of the bread before grilling, and avoid overloading with condiments. The pressing technique also helps seal ingredients together while creating a crispy crust.

→ What pairs well with Cuban sandwiches?

Plantain chips, black bean soup, or a simple citrus salad complement the rich flavors perfectly. For beverages, try a light lager, mojito, or Cuban coffee.

→ Can I prepare these ahead of time?

Assemble the sandwiches up to 4 hours before cooking, wrap tightly in parchment, and refrigerate. Grill just before serving for best results—the bread stays crispy and cheese melts fresh.