Cuban Sandwich Roast Pork Ham Swiss

The first time I bit into a proper Cuban sandwich in Miami's Little Havana, the crunch of perfectly pressed bread gave way to this incredible symphony of tangy pickles, sharp mustard, and melting Swiss cheese. I'd been making mediocre pressed sandwiches at home for years, wondering what made the real thing so special. Turns out, the bread makes all the difference, but learning how to press it properly without turning it into a sad, squished mess took some practice. Now, the sound of my sandwich press humming has become one of my favorite Friday night sounds.

Last summer, I made these for a group of friends who had never tried Cuban food before. They were skeptical about the pickles inside the sandwich, but watching their faces light up after that first bite was absolutely worth the extra effort of hunting down proper Cuban bread. One friend actually asked if I could make them again the very next weekend, which is basically the highest compliment a sandwich can receive in my book.

Ingredients

• Roast pork: Thinly sliced is crucial here and if you can find mojo marinated roast pork, even better
• Deli ham: Go for something quality like Boar's Head rather than the watery stuff
• Swiss cheese: Sharp Swiss adds that perfect nutty flavor that balances the mustard
• Cuban bread: The real deal has a thin, crisp crust that presses beautifully
• Yellow mustard: Dijn works too but yellow is the classic choice
• Dill pickles:Sandwich sliced pickles stay put better than chips
• Unsalted butter: Softened so you can spread it evenly without tearing the bread

Instructions

Prep your canvas:

Slice the Cuban bread horizontally and spread mustard generously on both cut sides, all the way to the edges so every bite gets that tangy kick.

Build the layers:

Layer the bottom half with roast pork first, then ham, followed by Swiss cheese slices, and finish with pickle chips before topping with the other bread half.

Get ready to press:

Gently press down on each assembled sandwich with your hands to settle the layers, then spread softened butter on the outside of both sides.

The pressing moment:

Heat your skillet or sandwich press over medium heat and place the sandwiches inside, using a heavy pan or the press lid to apply firm, even pressure.

Achieve golden perfection:

Cook for 4 to 5 minutes per side until the bread turns deep golden brown and crispy and you can see the cheese melting out the edges just slightly.

Finish with flair:

Remove from heat, let them rest for just a minute so the cheese sets slightly, then slice diagonally and serve while still hot and pressed.

Save

These sandwiches have become my go to when friends come over for casual dinners because everyone can customize their own and they feel fancy without requiring actual cooking skills. There is something deeply satisfying about watching people take that first bite and immediately understand why this sandwich has such devoted fans.

The Bread Situation

I have learned through trial and many failed attempts that the bread is not something you should compromise on. Cuban bread has a unique texture with a thin, crisp crust that presses into something magical while French or Italian bread can become too dense or tough. If you live somewhere without access to a Latin bakery, look for it in the freezer section or order it online, because the difference is honestly worth the effort.

Pressing Techniques

The pressing is where the magic happens, transforming a regular sandwich into something extraordinary. If you are using a skillet, place another heavy pan on top and really lean into it, checking after a couple minutes to rotate the sandwiches for even browning. The goal is that satisfying crunch when you bite through, followed immediately by the soft, warm interior giving way to melty cheese and tangy pickles.

Make Ahead Magic

You can assemble these sandwiches up to 4 hours ahead, wrap them tightly in plastic, and keep them in the refrigerator until you are ready to press. Actually, letting them sit helps the flavors meld together and the bread absorb some of the mustard. Just do not add the butter until right before cooking, and bring them to room temperature for about 15 minutes for the best results.

• Leftovers reheat surprisingly well in a dry skillet
• Cut sandwiches in half before pressing if your press is small
• Keep the heat medium rather than high to avoid burning before the cheese melts

Save

Whether you are feeding a crowd or treating yourself to something special on a Tuesday night, this sandwich delivers maximum satisfaction with minimal effort. The combination of textures and flavors is just absolute perfection every single time.

Recipe FAQs

→ What makes a Cuban sandwich authentic?

Authenticity comes from the specific combination of ingredients: Cuban bread, roast pork (not just ham), Swiss cheese, pickles, and mustard. The pressing technique creates the signature crispy exterior and melty interior that defines this classic.

→ Can I use regular bread instead of Cuban bread?

While traditional Cuban bread provides the authentic texture and flavor, soft French or Italian bread makes excellent substitutes. Look for bread with a tender crumb and crust that crisps well when pressed.

→ Do I need a sandwich press to make this?

A sandwich press or panini press works perfectly, but a heavy skillet with another weighted pan on top achieves excellent results. The key is applying even pressure while grilling to create that characteristic pressed texture.

→ What's the best way to slice the roast pork?

Slice the roast pork as thinly as possible against the grain. Thin slices ensure the meat heats through quickly and layers evenly with the ham and cheese. If purchasing deli pork, ask for thin shavings.

→ Can I assemble these ahead of time?

For best results, assemble just before grilling to prevent the bread from becoming soggy. However, you can prep all ingredients in advance—slice the meats, cheese, and pickles—then quickly assemble and press when ready to serve.

→ What sides pair well with Cuban sandwiches?

Plantain chips, black bean soup, or a simple citrus salad complement the rich flavors perfectly. For beverages, a crisp lager, mojito, or chilled cortado balances the savory, pressed elements beautifully.