Cuban Sandwich Pressed Pork Ham (Print version)

Crispy pressed sandwich with roast pork, ham, Swiss cheese, pickles and mustard on Cuban bread.

# What You'll Need:

→ Meats

01 - 8 oz roast pork, thinly sliced
02 - 8 oz deli ham, thinly sliced

→ Cheese

03 - 8 oz Swiss cheese, thinly sliced

→ Bread

04 - 1 loaf Cuban bread, cut into 4 portions

→ Condiments

05 - 1/4 cup yellow mustard
06 - 16 dill pickle slices

→ Butter

07 - 2 tbsp unsalted butter, softened

# Cooking Steps:

01 - Slice the Cuban bread horizontally and spread mustard evenly on both cut sides.
02 - Layer the bottom half of each bread portion with roast pork, ham, Swiss cheese, and pickle slices.
03 - Top with the other bread half and gently press down.
04 - Lightly butter the outside of each sandwich.
05 - Heat a large skillet or sandwich press over medium heat.
06 - Place sandwiches in the skillet. Press down with a heavy pan or use a sandwich press. Grill for 4–5 minutes per side until bread is crispy and cheese is melted.
07 - Remove from heat, slice diagonally, and serve hot.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp bread and melting, tender pork inside hits every texture craving at once
  • These come together in under 30 minutes but taste like theyve been pressed for hours by someone who knows exactly what theyre doing
02 -
  • Medium low heat is better than high, allowing the bread to crisp slowly while the cheese has time to melt completely
  • A cast iron skillet as a press weight creates better results than most home panini presses Ive tried
03 -
  • Wrap pressed sandwiches loosely in foil for 5 minutes before serving so the cheese sets slightly and doesnt slide out when you cut them
  • Leftovers can be wrapped in foil and reheated in a 350 degree oven for 10 minutes, though theyre rarely leftovers in my house
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