- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 620 kcal
Quick summary
“This classic Cuban sandwich combines thin slices of roast pork, cooked ham, melted Swiss cheese, and sweet and sour pickles on Cuban bread. The striking difference is the addition of pieces of crispy pork skin (pururuca), which bring an unmistakable crunchy texture.”
What you need to know
- Continuous pressing on the griddle with butter browns the outer crust of the bread and melts the cheese layers into the meats.
- Chopped crispy pork skin adds a sound element and breaks the softness of the pork cuts without getting soggy in the sandwich.
- The sharp acidity of yellow mustard and pickle cuts through the rich fat and saltiness of the roast pork leg.
Ingredients
Main
- units Cuban bread
- g Roast pork leg with crispy skin
- g Good quality cooked ham
- g Swiss cheese (Emmental or Gruyère)
- slices Sweet and sour cucumber pickles
- tablespoons Classic yellow mustard
- tablespoons Unsalted butter
Instructions
Principal
- Prepare the roast pork with crispy skin or use already cooked leftovers. Slice the pork shoulder into thin slices. Make sure the crispy skin is separated into small, golden pieces, ready for assembly.
- Cut the Cuban breads in half, lengthwise, without separating them completely. The short answer is to keep one of the sides intact so the sandwich opens like a book.
- Spread a tablespoon of mustard on each bottom half of the Cuban bread. The professional technique is to apply an even layer to ensure flavor in every bite.
- Over the mustard, arrange a layer of ham slices, followed by the pork leg slices. Add the pieces of crispy pork skin over the pork leg. This ensures 'extra crunch'.
- Then, distribute the slices of Swiss cheese and, finally, three slices of pickle on each sandwich. The secret to this recipe is the order of the layers, for a balanced flavor profile.
- Close the sandwiches and lightly grease the outside of the bread with melted butter. Use a culinary brush to ensure uniform coverage and avoid excesses.
- Heat a sandwich press (panini maker) or a heavy skillet over medium-low heat. If using a skillet, use another skillet or weight to press the sandwich.
- Grill the sandwiches for 5 to 8 minutes on each side, or until the bread is golden and crispy, and the cheese completely melted. In simple terms: observe the color of the bread and the consistency of the cheese.
- Remove the sandwiches from the press or skillet. Cut them diagonally in half. Serve immediately to enjoy maximum crunchiness and melted cheese.
Chef's tips
- Press the sandwich in a sandwich press or a heavy cast-iron skillet, using a heavy pan on top as a weight.
- Keep the crispy skin separate and place it in the center of the sandwich so as not to lose the crunchy texture with the melted cheese.
- Brush a thin layer of room temperature butter on both outer sides of the bread before pressing.
Variations
- Add a thin layer of chili pepper jelly under the mustard for a moderate sweet and spicy background.
- Include well-caramelized red onion in butter to add sweet notes that contrast with the salty sausage.
- Replace traditional yellow mustard with dark Dijon-style mustard to intensify the characteristic nasal heat.
Substitutions
- Cuban bread can be replaced with soft French bread with a thin crust, artisanal baguette, or straight ciabatta bread.
- Roasted pork leg can be replaced by thinly sliced pork loin or leftover meaty shredded ribs.
- Swiss emmental or gruyère cheese can be replaced by mild gouda cheese or cured plate cheese with good melting.
How to store
Consume preferably immediately after pressing. Assembled leftovers can be kept wrapped in aluminum foil in the refrigerator for 2 days and pressed again in the frying pan.
Can it be frozen?
Freeze only the roasted pork leg slices and the crackling skin in appropriate bags for up to 2 months. The assembled sandwich should not be frozen.
What to serve with
Serve with fried plantain chips, golden rustic potatoes, and a cold artisanal pilsen beer.
Frequently asked questions
Can I use mayonnaise instead of classic yellow mustard?
The authentic Cuban sandwich does not use mayonnaise; mustard is essential for its acidity to balance the two fatty meats.
Which cucumber pickle delivers the best balance for this sandwich?
Use sliced sweet-and-sour pickles in rounds with apple cider vinegar, which cuts through the richness without over-salting.
How to keep the pork skin crackling and very crispy inside the hot bread?
Position the crispy pieces directly between the meat slices, away from the direct steam of the mustard and moist pickles.
How to press the Cuban sandwich without owning a professional press?
Heat a large skillet with butter, position the sandwich, and place a heavy cast-iron skillet on top of it, flipping halfway through.
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