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See 5 recipes Download free cookbookClassic Pressed Cubano Sandwich
Classic Cubano
A crisp, deeply pressed Cuban sandwich layered with citrus-garlic roast pork, ham, Swiss cheese, mustard, and dill pickles.
Prep Time:20 minCook Time:15 minTotal Time:35 minServings:4Difficulty:Easy
The Cubano is built from a short list of assertive ingredients, so balance matters more than abundance. Savory roast pork and ham meet sharp mustard, tangy pickles, and mellow Swiss cheese inside bread that becomes thin and crackly under pressure.
Cuban bread is traditional, but a soft-crusted, sturdy Italian loaf makes a practical substitute. Avoid a very open-crumb baguette: it can become brittle before the cheese melts and may let the fillings escape as the sandwich is pressed.
Keep every layer even from end to end, especially the pork and pickles. A heavy skillet or foil-wrapped Dutch oven supplies enough pressure if you do not own a sandwich press, giving the exterior full contact with the griddle.
Serve the sandwiches immediately while the bread is crisp and the cheese is fluid. For a Cuban Sandwich Day spread, cut each portion on the diagonal and arrange it beside plantain chips, black bean salad, or extra pickles.
Nutrition (per serving)
Calories:720 kcal
Protein:48 g
Carbs:49 g
Fat:36 g
Directions
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1
Trim the loaf to about 14 inches if needed, then split it horizontally. Press down or pull out a little soft interior crumb so the fillings sit in an even layer.
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2
Spread the mustard over both cut sides of the bread, reaching close to the edges.
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3
Cover the bottom half with half of the Swiss cheese. Add the ham, roast pork, and pickles in flat, overlapping layers, then finish with the remaining cheese.
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4
Close the sandwich and press it firmly with your hands. Cut it crosswise into 4 equal portions, then spread the softened butter over the top and bottom of each portion.
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5
Heat a large cast-iron skillet or griddle over medium-low heat. Place 2 sandwich portions in the pan and set a second heavy skillet or foil-wrapped pot directly on top.
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6
Cook under firm pressure for 3 to 4 minutes, until the bottom is deep golden and crisp. Turn the sandwiches, replace the weight, and cook for 3 to 4 minutes more.
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7
Check that the cheese is fully melted and the center is hot. If needed, lower the heat and cook 1 to 2 minutes longer per side so the bread does not scorch.
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8
Repeat with the remaining portions, then rest the sandwiches for 1 minute. Slice each diagonally and serve while crisp and hot.
Ingredients
- Cuban bread or soft Italian loaf:1 loaf
- Yellow mustard:1/4 cup
- Thinly sliced Swiss cheese:8 oz
- Thinly sliced deli ham:8 oz
- Cooked citrus-garlic roast pork, thinly sliced:10 oz
- Dill pickle slices, patted dry:3/4 cup
- Unsalted butter, softened:3 tbsp
Tips & Notes
- Pat the pickles dry so their brine does not soften the bread.
- Medium-low heat gives the filling time to warm before the exterior becomes too dark.
- If the roast pork is refrigerator-cold, warm it briefly before assembling the sandwich.
