If you have ever wanted to savor a truly iconic deli experience at home, then this Cuban Sandwich Recipe is exactly what you need. This beloved Miami classic brings together layers of mojo-infused pork, savory ham and salami, tangy pickles, creamy Swiss cheese, and a perfectly balanced dijon-mayo spread all nestled inside crusty Cuban or French bread. That irresistible crunch from the toasted bread paired with melty cheese and bold flavors will transport your taste buds straight to sunny Florida with every bite. Whether you’re making lunch for friends or craving something special, this Cuban Sandwich Recipe promises satisfaction and joy with minimal fuss.
Ingredients You’ll Need
Making this Cuban Sandwich Recipe is delightfully simple, relying on straightforward ingredients that each add their own magic to the final sandwich. Every item plays a crucial role in creating that perfect harmony of flavor, texture, and color that makes this dish such a standout.
- Cuban or French bread (15-16 ounces): This crusty bread provides the necessary structure and crunch for the sandwich’s signature texture.
- Salami (3 to 4 ounces): Adds a smoky, slightly spicy layer that complements the pork and ham brilliantly.
- Deli ham (6 to 7 ounces): Offers a mild, savory contrast that balances the richer flavors.
- Mojo pork (3 cups): The star of the sandwich, slow-cooked and marinated pork bursting with citrus and garlic notes.
- Swiss cheese (4 to 5 ounces): Melts perfectly, lending a nutty, creamy element to each mouthful.
- Long dill sandwich pickles (7 to 8): Their tart crunch is essential for cutting through the richness.
- Mayo (1/4 cup plus more for outside bread): Helps create a creamy spread for inside and an outer barrier that crisps beautifully when toasted.
- Dijon mustard (1/4 cup): Brings just the right tangy kick to round out the sandwich layers.
How to Make Cuban Sandwich Recipe
Step 1: Preheat your cooking surface
Start by preheating your griddle, skillet, panini press, or George Foreman grill to medium heat. This preparation ensures your sandwich will cook evenly and develop that golden, crispy exterior we all love.
Step 2: Prepare the dijon-mayo spread
In a small bowl, mix the dijon mustard and mayo together until smooth. This luscious spread is critical to adding moisture and tangy flavor inside the sandwich and also contributes to browning on the outside once applied.
Step 3: Slice the bread
Carefully cut your loaf of Cuban or French bread in half lengthwise. This gives you two large sandwich halves ready to be layered with all those delicious fillings.
Step 4: Build your sandwich layers
On the bottom half of the bread, layer the deli ham, salami, mojo pork, dill pickles, and Swiss cheese in that order. Next, spread the dijon-mayo mixture on the inside of the top piece of bread. Depending on the size of your loaf, you may use slightly more or less of the spread, but make sure every bite gets that tangy creaminess.
Step 5: Cut into individual sandwiches
Place the top piece of bread on your layered bottom half and gently press to combine. Using a serrated knife, carefully slice the large sandwich into 4 individual portions. This makes serving and enjoying it so much easier.
Step 6: Apply mayo to the outside crust
Using a butter knife, slather a thin layer of mayo on the outside of both the top and bottom of each sandwich piece. This little trick helps the bread toast up beautifully and develops that irresistible golden crust.
Step 7: Cook your Cuban sandwich to perfection
Cook the sandwiches one at a time over medium heat. If you’re using a griddle or skillet, weigh down each sandwich with a cast iron press or heavy skillet to mimic a panini press. Cook for 2 to 3 minutes on each side until the bread is crispy and golden, and the cheese melts. For panini presses or George Foreman grills, cook the sandwich for 2 to 4 minutes at medium heat until perfect. Serve immediately for the best texture and flavor.
How to Serve Cuban Sandwich Recipe
Garnishes
While the Cuban Sandwich Recipe is wonderfully flavorful on its own, simple garnishes like a few extra dill pickle slices or a sprinkle of freshly cracked black pepper enhance the experience without overpowering it. A drizzle of spicy mustard on the side adds an extra zing for dipping tastes.
Side Dishes
Classic sides like crispy plantain chips, yuca fries, or a fresh citrusy slaw complement the hearty sandwich perfectly. These sides provide light contrast in texture and flavor, balancing the richness and making your meal feel complete.
Creative Ways to Present
Try serving your Cuban sandwich on a rustic wooden board with small bowls of extra mustard and mayo for dipping. Alternatively, wrap sandwiches in parchment paper tied with twine for an artsy, picnic-ready look. Cut sandwiches into smaller sliders for casual gatherings, making them easy to enjoy as finger food.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Cuban sandwiches, wrap them tightly in plastic wrap or aluminum foil and store in the refrigerator. They will keep well for up to 2 days without losing much of their deliciousness.
Freezing
For longer storage, you can freeze wrapped sandwiches for up to a month. To prevent sogginess, consider freezing the sandwich components separately and assembling fresh before grilling.
Reheating
Reheat leftover Cuban sandwiches in a skillet over medium heat, pressing down with a heavy pan or foil-wrapped brick to crisp up the bread again. Avoid microwaving if you want to maintain that crunchy exterior and melty center.
FAQs
What makes a Cuban sandwich different from a regular ham and cheese?
The Cuban sandwich combines mojo-seasoned pork, salami, ham, Swiss cheese, and pickles on Cuban bread, grilled to perfection. This mix of ingredients and the toasting method create a unique blend of flavors and textures that set it apart from a standard ham and cheese.
Can I use regular French bread if I can’t find Cuban bread?
Yes! While Cuban bread is traditional, a sturdy French bread with a similar crust works wonderfully as a substitute. Just make sure to slice it longways and press well when grilling for the best outcome.
Is mojo pork essential for the Cuban Sandwich Recipe?
Mojo pork is essential for that authentic tangy, garlicky flavor that defines a Cuban sandwich. If you don’t have mojo pork ready, slow-roasting pork with garlic, orange, and lime juice can serve as a good homemade alternative.
Can I make this sandwich vegetarian or vegan?
Absolutely! For a vegetarian version, use marinated grilled vegetables, vegan ham or deli slices, and dairy-free cheese. Don’t forget to swap the mayo with a vegan-friendly mayo alternative and keep the pickles for that signature crunch and tang.
How do I get the perfect crispy crust on a Cuban sandwich?
The secret is slathering mayo on the outside of the bread before pressing or grilling and applying steady, even pressure with a heavy pan or sandwich press. This step helps brown the bread beautifully, creating that satisfying crunch we all crave.
Final Thoughts
This Cuban Sandwich Recipe truly embodies comfort, culture, and incredible flavor all wrapped up in one delicious handheld package. Whether you’re new to Cuban food or revisiting a cherished classic, I promise making this at home will bring a whole new appreciation for this iconic sandwich. So grab your ingredients, fire up that panini press, and get ready to enjoy a mouthwatering Cuban delight that’s sure to become a favorite in your kitchen!
Print
Cuban Sandwich Recipe
- Prep Time: 6 minutes
- Cook Time: 24 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: Cuban
Description
This authentic Cuban Sandwich recipe features layers of mojo pork, ham, salami, Swiss cheese, and dill pickles on crispy Cuban or French bread, slathered with a tangy dijon-mayo spread. Pressed to golden perfection on a griddle or panini press, this flavorful handheld meal is perfect for a quick lunch or satisfying dinner for four.
Ingredients
Bread and Spread
- 15–16 ounce Cuban or French bread
- 1/4 cup mayonnaise, plus extra for bread
- 1/4 cup dijon mustard
Meats and Cheese
- 3 to 4 ounces salami
- 6 to 7 ounces deli ham
- 3 cups mojo pork
- 4 to 5 ounces sliced Swiss cheese
Other
- 7 to 8 long dill sandwich pickles
Instructions
- Preheat Cooking Surface: Preheat a griddle, skillet, panini press, or George Foreman grill to medium heat to prepare for cooking the sandwiches.
- Make the Dijon-Mayo Spread: In a small bowl, thoroughly mix the dijon mustard and mayonnaise until well combined, creating a tangy spread for the sandwich.
- Prepare the Bread: Using a serrated knife, carefully cut the loaf of Cuban or French bread lengthwise in half to create the top and bottom pieces for the sandwich.
- Assemble the Sandwich: On the bottom piece of bread, evenly layer the ham, salami, mojo pork, sliced dill pickles, and Swiss cheese. Then, spread the dijon-mayo mixture on the inside of the top piece of bread, using as much as desired based on loaf size.
- Portion the Sandwiches: Place the top bread piece on the assembled fillings and carefully cut the large sandwich into four individual servings using a serrated knife.
- Prepare for Cooking: Spread a thin layer of mayonnaise with a butter knife on the outside surfaces of the top and bottom bread pieces. This helps achieve a golden, crispy crust.
- Cook the Sandwiches: Cook the sandwiches in batches on the preheated appliance over medium heat. If using a griddle or skillet, press the sandwiches down with a cast iron press or heavy skillet to weight them, cooking each side for 2 to 3 minutes until the bread is golden and crunchy. For a panini press or George Foreman grill, cook the sandwiches for 2 to 4 minutes until crusty and heated through. Serve immediately.
Notes
- Use Cuban bread for the most authentic texture and flavor; French bread can be used as a substitute.
- The mojo pork adds a distinctive citrus and garlic flavor, which can be substituted with slow-roasted marinated pork if mojo pork is unavailable.
- Weighting down the sandwich while cooking is essential for achieving the signature pressed sandwich texture.
- Serve hot for the best melt of the Swiss cheese and crispness of the bread.
- Adjust the amount of dijon-mayo spread based on personal taste preferences.
- Salami is an optional ingredient regionally, but it adds a nice smoky flavor layer.
