📝 About This Recipe
Tracing its roots from the cigar factories of Key West and Tampa to the vibrant streets of Miami, the Cubano is a masterclass in flavor balancing. This sandwich marries citrus-marinated Mojo roasted pork with salty ham, tangy Swiss cheese, and the sharp bite of pickles, all held together by a signature swipe of yellow mustard. The magic happens in the press, where the bread transforms into a shatteringly crisp golden crust while the interior melts into a gooey, savory masterpiece.
🥗 Ingredients
The Bread and Spreads
- 2 loaves Cuban Bread (12-inch loaves, or long French baguettes as a substitute)
- 1/2 cup Yellow Mustard (Traditional American yellow mustard is essential)
- 4 tablespoons Unsalted Butter (Softened, for brushing the crust)
The Meats and Cheese
- 1 pound Mojo Roasted Pork Shoulder (Thinly sliced or pulled; must be citrus-garlic marinated)
- 1/2 pound Glazed Deli Ham (Thinly sliced, premium quality)
- 8-12 slices Swiss Cheese (Thinly sliced for optimal melting)
The Crunch
- 1 cup Dill Pickle Chips (Long 'sandwich stacker' slices work best)
👨🍳 Instructions
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1
Start by slicing your Cuban bread loaves in half lengthwise. If using a standard baguette, trim the ends so you have a uniform rectangular shape.
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2
Generously spread a thick, even layer of yellow mustard on both the top and bottom interior sides of the bread. This provides the necessary acidity to cut through the fatty meats.
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3
Layer the bottom half with a base of Swiss cheese. Using cheese as the first layer helps 'glue' the sandwich together once melted.
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4
Add the ham on top of the cheese, folding the slices slightly to create ripples and volume rather than laying them flat.
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5
Layer the Mojo roasted pork over the ham. Ensure the pork is at room temperature or slightly warmed so it heats through evenly during pressing.
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6
Arrange the dill pickle slices in a single, overlapping layer across the pork. Don't be shy—the pickles are a crucial flavor component!
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7
Add a final layer of Swiss cheese over the pickles before placing the top half of the bread onto the sandwich.
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8
Generously brush the outside top and bottom of the bread with softened butter. This ensures a golden-brown, crispy finish.
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9
Preheat a plancha, panini press, or a large heavy cast-iron skillet over medium heat. You want a steady heat that won't burn the bread before the cheese melts.
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10
Place the sandwich onto the heat source. If using a skillet, place another heavy skillet or a foil-wrapped brick on top of the sandwich to compress it.
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11
Press the sandwich firmly until it is compressed to about 1/3 of its original height. Cook for 5-6 minutes per side (if using a skillet) or until the bread is toasted and the cheese is oozing.
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12
Remove the sandwich from the heat once the crust is golden and crackly. Let it rest for 1 minute to allow the ingredients to set.
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13
Slice the sandwich diagonally (the 'bias cut') into manageable sections and serve immediately while hot.
💡 Chef's Tips
Authentic Cuban bread contains lard, which gives it a unique flakey crust; if you can't find it, use a soft French loaf but never a chewy sourdough. Avoid using honey mustard or Dijon; the sharp, simple tang of yellow mustard is the traditional requirement. If your pork is very cold from the fridge, give it a quick sear in a pan before assembling to ensure the sandwich is hot all the way through. Pressing is non-negotiable—a Cubano is defined by its compressed, thin profile and crispy exterior. Don't overstuff the sandwich with too much meat, or it will become difficult to press and won't heat evenly in the center.
🍽️ Serving Suggestions
Serve with a side of plantain chips (mariquitas) and a small bowl of mojo dipping sauce. Pair with a cold glass of Materva (yerba mate soda) or Ironbeer for the full Miami experience. A simple side of black bean soup makes this a hearty, complete meal. For a lighter side, try a refreshing jicama and lime slaw. Enjoy with a strong Cuban espresso (cafecito) to finish the meal.