Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.

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Ingredients

Directions

  • Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.

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  • Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.

  • Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.

  • Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Chef's Note:

To make your own bread, check out Chef John's Cuban Bread recipe.

Nutrition Facts

1473.11 calories; 88.23 g protein; 85.36 g carbohydrates; 85.23 g fat; 287.11 mg cholesterol; 4076.59 mg sodium.Full Nutrition


Reviews (24)

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Most helpful positive review

04/21/2017
Delicious!! I made my own Cuban bread from your recipe: outstanding bread taste! I am going to do 3 things differently the next time I make this. First: Pat dry the pickle slices. Second: coat both sides of the sandwich with the mayo/mustard sauce completely but keep it a thin layer. Third: Rinse the barbecue sauce off the precooked pulled pork I used and pat it dry. I had a problem with the sandwich toppings oozing out of the sides when I compressed it. I'm thinking the drier it is on the inside going into the pan the less will ooze out during cooking. (It was still yummy!) Thanks Chef!!
(6)

Most helpful critical review

01/17/2018
Turned out well l enjoyed it very much
29 Ratings
  • 5 Rating Star 27
  • 4 Rating Star 2
04/21/2017
Delicious!! I made my own Cuban bread from your recipe: outstanding bread taste! I am going to do 3 things differently the next time I make this. First: Pat dry the pickle slices. Second: coat both sides of the sandwich with the mayo/mustard sauce completely but keep it a thin layer. Third: Rinse the barbecue sauce off the precooked pulled pork I used and pat it dry. I had a problem with the sandwich toppings oozing out of the sides when I compressed it. I'm thinking the drier it is on the inside going into the pan the less will ooze out during cooking. (It was still yummy!) Thanks Chef!!
(6)
02/13/2017
I absolutely love Cuban sandwiches. I could eat this everyday. I think the flavors of this sandwich depend on the quality of the individual ingredients. This will be a regular in my home.
(2)
09/03/2017
Fantastic. I made it with less mustard but I think it was not enough so the recipe must be right on. I loved it and it tasted like it came from a high -end sandwich shop.
(2)
06/22/2017
One of the few recipes I've tried and I wouldn't change a thing. I pulled out my old George Foreman grill and while it took a little longer than the recipe it was delicious!!!! The cayenne really added a great kick. I should also add I used pork tenderloin that I grilled last night instead of carnitas.
(2)
06/22/2017
I love this sandwich. I used the pork Chef John suggested and made the Cuban bread. I am so happy!
(2)
04/02/2017
Absolutely Fabulous Only difference I used Portuguese Rolls
(2)
07/17/2017
Love it! I looking to use left over pork roast- this recipe worked great!
(2)
04/09/2017
This is the most authentic Cuban Sandwich recipe I have found yet! Didn't change a thing...delicous!!!
(1)
08/30/2017
Fabulous! Easy to make and easy to clean up. I used our George Foreman grill and this was a hit!!!
(1)