Description
This authentic Cuban Sandwich recipe features layers of Swiss cheese, deli ham, tender pulled pork, and dill pickles, all nestled inside crusty Cuban bread and slathered with tangy yellow mustard and a hint of cayenne pepper. The sandwich is then panini-pressed or skillet-grilled until golden, crispy, and melty on the inside. Perfect for a satisfying lunch or casual dinner, this Cuban classic delivers rich, bold flavors with a delightful crispy texture.
Ingredients
Scale
Condiments & Seasonings
- 1/4 cup prepared yellow mustard
- 1/2 teaspoon cayenne pepper (adjust to taste)
Bread & Cheese
- 2 loaves (8 ounces each) Cuban bread (or good quality French baguettes or Italian bread)
- 8 slices Swiss cheese
Meats
- 12 slices deli ham
- 2 cups prepared pulled pork
Other
- 8 sandwich cut dill pickles (lengthwise cut)
- 4 tablespoons unsalted butter (or as needed)
Instructions
- Prepare the Bread: Trim the ends off each loaf of bread, then slice the loaves in half horizontally to create sandwich bases.
- Apply Mustard and Spice: Spread a generous amount of yellow mustard on each half of the bread, then sprinkle the cayenne pepper evenly over the mustard to add a subtle kick.
- Add Swiss Cheese: Place 2 slices of Swiss cheese on the bottom half of each bread loaf, covering the surface evenly to form the first cheesy layer.
- Layer Ham: Add 6 slices of deli ham on top of the cheese layer in each sandwich, ensuring a hearty meat base.
- Add Pulled Pork: Spoon half of the prepared pulled pork evenly over the ham on each sandwich for added savory flavor and texture.
- Arrange Pickles: Lay 4 lengthwise sandwich pickle slices across the pulled pork layer in each sandwich, providing a tangy crunch.
- Top with Cheese and Bread: Add another 2 slices of Swiss cheese over the pickles, then place the top half of the bread on the sandwich to close it.
- Preheat Cooking Surface: Preheat a Panini press or a large skillet over medium heat. If using a skillet, prepare a second skillet, steak weight, or a foil-wrapped brick to apply pressure during cooking.
- Butter the Sandwich: For Panini press method, spread butter on the outer surfaces of each sandwich. For skillet method, melt 1-2 tablespoons of butter in the pan before adding the sandwich.
- Cook in Panini Press: Place one sandwich at a time onto the Panini press, press firmly, and cook for 5-8 minutes until cheese has melted and the outside is golden and crispy.
- Cook in Skillet: Place one sandwich at a time in the skillet, press down firmly using your makeshift press, and cook for about 3-5 minutes on each side until the crust is crispy, golden, and the cheese melts.
- Serve: Cut each sandwich diagonally and serve immediately with extra pickles and yellow mustard on the side for dipping. Enjoy the warm, melty Cuban classic!
Notes
- You can substitute Cuban bread with French baguette or Italian bread if Cuban bread is unavailable.
- Adjust the amount of cayenne pepper to control the level of spice according to your taste.
- Using a Panini press is faster and more convenient, but a skillet with a weighted press also achieves great results.
- Butter the bread generously for a crispy, golden crust.
- This recipe yields 2 large Cuban sandwiches, perfect for 2-4 servings depending on appetite.
- Leftovers can be wrapped tightly and refrigerated, best enjoyed within 1-2 days.
