- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“The Cuban sandwich is a classic pressed sandwich on the griddle that brings together sliced roasted pork leg, cooked ham, melted Swiss cheese, yellow mustard and crispy pickles on buttered baguette. It is worth assembling for the perfect harmony between the savory meats, the sharp acidity of the pickles, and the crunchy, toasted crust of the bread.”
What you need to know
- Grease the outside of the breads with butter and spread plenty of yellow mustard on both inner slices.
- Assemble the layers by alternating ham, roasted pork leg, slices of Swiss cheese, and thin slices of cucumber pickles.
- Press the sandwich firmly in the heavy-bottomed skillet over medium heat until the bread flattens and the cheese melts.
Ingredients
Main
- 4 baguette-style breads
- 200g of roast pork (leg)
- 150g of cooked ham
- 150g of Swiss cheese
- 4 tablespoons of mustard
- 4 tablespoons of pickle relish
- Butter for grilling
Instructions
Principal
- Heat the skillet over medium heat.
- Open the breads and spread the butter on the outer sides.
- Spread the mustard on the inner sides of the buns.
- Assemble the sandwiches by layering the pork, ham, cheese, and pickles.
- Close the sandwiches.
- Place the sandwiches on the hot skillet and press down with a spatula.
- Cook for about 5 minutes or until the bread is golden.
- Flip the sandwiches carefully and cook on the other side.
- Remove from the skillet and cut in half before serving.
- Serve hot and enjoy!
Chef's tips
- Place a heavy iron pan or a weight wrapped in aluminum foil over the sandwich in the skillet to press it evenly.
- Use sweet and sour or sour pickled cucumbers sliced longitudinally to facilitate the stability of the layers.
- Keep the heat low to medium so that the heat passes through the meats and melts the cheese before burning the outside of the bread.
Variations
- Cuban sandwich with salami: incorporate thin slices of Italian salami between the ham and the pork shoulder (Tampa-style).
- Cuban in the oven: assemble several sandwiches on a baking sheet, press with another heavy baking sheet on top, and bake at 200 ºC for 12 minutes.
- Touch of seasoned mayonnaise: mix grated garlic and lemon zest into the mustard to brush the inside of the bread.
Substitutions
- Swiss cheese: substitute with emmental cheese, gruyère cheese, estepe, or mild provolone that melts easily.
- Roast pork leg meat: use leftover roasted pork loin sliced thin, grilled pork loin, or seasoned shredded chicken.
- Baguette bread: use traditional thin-crust French bread, soft ciabatta bread, or water bread.
How to store
The sandwich should be enjoyed fresh right after coming off the griddle to maintain the crunch of the bread and the melted cheese. If there are leftovers, wrap in aluminum foil in the refrigerator for up to 24 hours and reheat in a skillet with a weight on top.
Can it be frozen?
It is not recommended to freeze the ready-assembled sandwich, as the moisture from the pickles and mustard soaks the bread and ruins the texture. Freeze only the slices of seasoned roast pork in bags for up to 90 days.
What to serve with
Serve accompanied by crispy french fries, salty plantain chips, cabbage coleslaw, or seasoned olives. Pairs with cold cola soda, pineapple juice, or very cold lager beer.
Frequently asked questions
What is the best type of ham to use?
Prefer good quality, thinly sliced cooked ham, Royale ham, or turkey breast ham to keep the meats well-layered.
Does the pork leg need to be hot before assembling?
It can be at room temperature or slightly warm; the heat of the griddle during the 10 minutes of pressing will finish heating the interior.
Can I use mayonnaise or ketchup on the traditional Cuban sandwich?
The traditional classic Cuban recipe strictly uses yellow mustard; the use of mayonnaise or ketchup ruins the authentic profile of the snack.
How to press without having a professional sandwich press or griddle?
Heat a common non-stick skillet, place the snack, and press by placing a heavy cast-iron pot on top.
