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See 5 recipes Download free cookbookEasy Skillet Cuban Sandwiches
Skillet Cuban Sandwiches
These weeknight Cuban sandwiches layer roast pork, ham, Swiss cheese, mustard, and pickles on supermarket rolls, then crisp under a heavy skillet.
Prep Time:15 minCook Time:20 minTotal Time:35 minServings:4Difficulty:Easy
A proper Cuban sandwich is defined by its combination of pork, ham, Swiss cheese, yellow mustard, pickles, and bread pressed until the crust is crisp. This home version keeps that essential balance while using supermarket rolls and an ordinary skillet.
Thinly sliced leftover roast pork is ideal, but prepared carnitas or unsauced pulled pork also works well on a busy night. The meat should be tender and lightly seasoned rather than heavily sauced, so the mustard and sharp pickles remain distinct.
A second heavy skillet supplies the pressure normally provided by a plancha or panini press. Moderate heat gives the cheese time to melt before the bread becomes too dark; brief firm pressure at the start of each side creates the compact, cohesive filling.
Serve the sandwiches immediately while the crust is crisp and the Swiss is fluid. A simple cabbage salad, black beans, plantain chips, or extra pickles makes an easy meal without competing with the sandwich.
Nutrition (per serving)
Calories:690 kcal
Protein:43 g
Carbs:48 g
Fat:36 g
Directions
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1
Slice each roll lengthwise without cutting all the way through, then open it flat. Stir the garlic powder into 2 tablespoons of the softened butter.
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2
Spread yellow mustard over both cut sides of every roll. Layer the bottom halves evenly with roast pork, ham, Swiss cheese, and pickle chips; season the pork lightly with salt and black pepper.
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3
Close the sandwiches and press down gently. Spread the garlic butter over the top and bottom crusts, using a thin, even coating that reaches the edges.
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4
Heat a large heavy skillet over medium-low heat. Place 2 sandwiches in the skillet, leaving enough room for them to flatten without touching.
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5
Set a second heavy skillet on top of the sandwiches and press firmly for 20 seconds. Leave the skillet in place and cook until the undersides are deep golden, 3 to 4 minutes.
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6
Remove the top skillet, turn the sandwiches carefully, and replace the weight. Cook until the second sides are crisp and the Swiss cheese is fully melted, 3 to 4 minutes more.
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7
Transfer the sandwiches to a cutting board and repeat with the remaining sandwiches, adding the remaining 1 tablespoon butter to the skillet as needed. Rest for 1 minute, then cut each sandwich diagonally and serve hot.
Ingredients
- Soft Cuban-style rolls or sub rolls:4 medium
- Yellow mustard:1/4 cup
- Thinly sliced cooked roast pork:12 oz
- Thinly sliced deli ham:8 oz
- Swiss cheese:8 slices
- Dill pickle chips, well drained:24 pieces
- Unsalted butter, softened:3 tbsp
- Garlic powder:1/4 tsp
- Kosher salt:1/4 tsp
- Black pepper:1/4 tsp
Tips & Notes
- If the rolls are very thick, pull out a little soft interior crumb so the sandwiches press evenly.
- Prepared carnitas or unsauced pulled pork can replace sliced roast pork; warm it briefly and drain excess moisture before assembling.
- Wrap the underside of the top skillet in foil if its exterior is not clean enough to touch food.
