📝 About This Recipe
Born in the cafes of Florida's Cuban immigrant communities, the Cubano is a masterclass in flavor layering and texture. This iconic sandwich balances the richness of slow-roasted mojo pork and salty ham with the sharp tang of Swiss cheese and zesty pickles, all held together by mustard and a crisp, buttery crust. Pressed to golden perfection, it is the ultimate comfort food that bridges the gap between a hearty meal and a handheld snack.
🥗 Ingredients
The Bread and Spreads
- 2 loaves Cuban Bread (12-inch long loaves; may substitute with soft French or Italian bread)
- 1/2 cups Yellow Mustard (Traditional American yellow mustard is essential)
- 4 tablespoons Unsalted Butter (Softened at room temperature)
The Proteins
- 1 pound Mojo Roasted Pork Shoulder (Thinly sliced or pulled; citrus-marinated)
- 1/2 pound Glazed Smoked Ham (Thinly sliced deli-style or tavern ham)
The Fillings
- 8 slices Swiss Cheese (Thinly sliced for better melting)
- 12-16 slices Dill Pickle Planks (Long, thin sandwich stackers)
👨🍳 Instructions
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1
Prepare your workspace by slicing the Cuban bread loaves in half lengthwise. If the loaves are very long, cut them into 6-inch individual sandwich portions first.
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2
Generously spread the yellow mustard on both the top and bottom cut sides of the bread. Don't be shy; the acidity of the mustard is what cuts through the richness of the meats.
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3
Layer the bottom half of each sandwich with 2 slices of Swiss cheese. Placing cheese on the bottom and top ensures the sandwich 'glues' together when melted.
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4
Add a thick layer of the sliced mojo roasted pork over the cheese. If the pork is cold from the fridge, you may want to quickly warm it in a skillet for 1-2 minutes first.
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5
Layer the smoked ham slices over the pork, folding them slightly to create volume and air pockets for heat circulation.
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6
Place the dill pickle planks over the ham. Ensure they are dried slightly with a paper towel so they don't make the bread soggy.
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7
Add the final 2 slices of Swiss cheese over the pickles and close the sandwich with the top half of the bread.
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8
Liberally brush the outside top and bottom of the bread with the softened butter. This is the secret to that iconic golden-brown, crackly crust.
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9
Preheat a sandwich press (plancha) or a large heavy-bottomed cast-iron skillet over medium heat.
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10
Place the sandwiches onto the heat. If using a skillet, place another heavy skillet or a foil-wrapped brick on top of the sandwiches to compress them.
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11
Press the sandwiches for 3-5 minutes per side. You are looking for the bread to flatten to about a third of its original height and the cheese to become gooey and visible at the edges.
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12
Once the bread is toasted to a deep golden brown and the internal ingredients are hot, remove from the heat.
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13
Let the sandwiches rest for 1 minute to allow the cheese to set slightly, then slice diagonally and serve immediately.
💡 Chef's Tips
If you can't find authentic Cuban bread, look for a soft Italian loaf—avoid sourdough or crusty baguettes as they are too hard on the palate when pressed. Always use yellow mustard; Dijon or grainy mustards change the flavor profile too much from the traditional recipe. Pressing is non-negotiable; if you don't have a press, use a heavy weight to ensure the sandwich becomes thin and crisp. For the best pork, use leftovers from a citrus and garlic marinated pork shoulder (Lechon Asado). Don't skimp on the butter on the outside of the bread; it provides the essential crunch and flavor.
🍽️ Serving Suggestions
Serve with a side of plantain chips (mariquitas) for a salty, crunchy contrast. A side of black bean soup makes this a complete and filling lunch. Pair with a cold glass of Materva (yerba mate soda) or a crisp Caribbean lager. Offer extra pickles and a small dish of mojo sauce for dipping. Finish the meal with a strong, sweet Cuban espresso (Cafecito).