Chef John's Cuban Sandwich

Rating: 4.81 stars
42 Ratings
  • 5 star values: 36
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

By Chef John
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

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

Per Serving:
1473 calories; 85.2 g total fat; 287 mg cholesterol; 4077 mg sodium. 85.4 g carbohydrates; 88.2 g protein; Full Nutrition

Reviews (36)

Read More Reviews
42 Ratings
  • 5 star values: 36
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
CUDZUBob
Rating: 5 stars
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!! Read More
Helpful
(10)
Brenda Rahmlow
Rating: 5 stars
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. Read More
Helpful
(3)
Jess Pefferman
Rating: 5 stars
07/17/2017
Love it! I looking to use left over pork roast- this recipe worked great! Read More
Helpful
(2)
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BigSteve14
Rating: 5 stars
06/22/2017
I love this sandwich. I used the pork Chef John suggested and made the Cuban bread. I am so happy! Read More
Helpful
(2)
Carmel DeJohn O'Brien
Rating: 5 stars
04/02/2017
Absolutely Fabulous Only difference I used Portuguese Rolls Read More
Helpful
(2)
Susie Bross Gerchicoff
Rating: 5 stars
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. Read More
Helpful
(2)
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Linemans wife
Rating: 5 stars
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. Read More
Helpful
(2)
Patricia Hall
Rating: 5 stars
08/30/2017
Fabulous! Easy to make and easy to clean up. I used our George Foreman grill and this was a hit!!! Read More
Helpful
(1)
Cinders57
Rating: 5 stars
04/09/2017
This is the most authentic Cuban Sandwich recipe I have found yet! Didn't change a thing...delicous!!! Read More
Helpful
(1)
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