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Cuban Sandwich (Cubano)
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Make a delicious Cuban sandwich with marinated pork, ham, cheese, and pickles on grilled bread. Enjoy hot or cold.
Ingredients:
  • Potato chips
  • Dill pickles
  • 1-pound loaf Cuban or Italian bread
  • 2 tablespoons unsalted butter, softened
  • 1 small clove garlic, crushed
  • 2 tablespoons yellow mustard
  • 8 ounces thinly sliced Swiss cheese, about 10 slices
  • 1 pound shredded pork roast , heated until warmed through
  • sliced dill pickles, as needed
  • 10 slices Black Forest or smoked ham
  • To serve:
Instructions:
  • Preheat the skillet or griddle: For optimal toasting, place two nested cast iron skillets over medium heat or set a panini press to medium. Ensure the surface is adequately heated to slowly toast the bread, without being too hot. If not using skillets or a press, use any heavy object to press the sandwich down, such as a foil-wrapped brick or a spatula.
  • For optimal toasting, cut the loaf of bread in half horizontally and, if needed, vertically to fit your skillet. Toast both halves cut side down until lightly golden-brown to prevent sogginess once the sandwich is assembled with mustard and pickles.
  • Prepare the schmear: Combine butter and minced garlic. After toasting the bread, spread the garlic butter on one half and mustard on the other.
  • Create delicious layers: Begin with a blanket of Swiss cheese on the mustard side, generously spread out the warmed roast pork. Add another layer of Swiss cheese, then the pickles and ham. Finish off by topping the ham with any remaining cheese and encase the sandwich with the other piece of bread.
  • For a gooey cheese pull, optionally wrap your Cubano in foil before grilling. If using two skillets, heat both and assemble the sandwich by placing it in one skillet and the other on top. If not, press down on the sandwich. Grill for 5-6 minutes on each side. With a panini press, grill for 6 minutes until cheese is melted. Look for a crisp, golden-brown exterior and melty cheese when done.
  • Serve: Take your sandwich out of the skillet or griddle and cut it based on the number of guests. Serve with a handful of chips and a pickle or two. For leftovers, wrap in foil and store in the refrigerator. Reheat following the same method.

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