Rating: 4.66 stars
179 Ratings
  • 5 star values: 128
  • 4 star values: 42
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0

This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.

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  • Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Nutrition Facts

1453 calories; protein 92.1g; carbohydrates 69.1g; fat 88.4g; cholesterol 275.2mg; sodium 3308.6mg. Full Nutrition
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Reviews (181)

Most helpful positive review

Rating: 4 stars
07/22/2006
This is a good version of the Cuban as we know it but not the original, love all the different versions. Pork is spicy roasted, ham is also fresh not processed, good swiss cheese, dill pickles,cover the sandwich along with the mustard sauce.Cuban bread crispy on outside soft inside, heat on both sides, press with spatcular.do not melt cheese. This is from my brother- in-law, who is from cuba. Read More
(72)

Most helpful critical review

Rating: 3 stars
07/22/2006
I've been making these sandwhiches for years only I use a club roll like a Paninni bread and 86 the maoy and mustard I use cilantro, parsley, garlic, hot chile flakes and olive oil, puree in food prosessor to make a pesto and spread that on the roll, you'll love it better and it's better for you Read More
(52)
179 Ratings
  • 5 star values: 128
  • 4 star values: 42
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/22/2006
This is a good version of the Cuban as we know it but not the original, love all the different versions. Pork is spicy roasted, ham is also fresh not processed, good swiss cheese, dill pickles,cover the sandwich along with the mustard sauce.Cuban bread crispy on outside soft inside, heat on both sides, press with spatcular.do not melt cheese. This is from my brother- in-law, who is from cuba. Read More
(72)
Rating: 5 stars
03/12/2008
We use regular sub rolls from the grocery bakery. We spread a very thin coating of butter on the outside and lightly sprinkle them with garlic salt and black pepper. Once you grill them, they are crispy on the outside and soft on the inside. Inside, we used thinly sliced deli ham and left over pork tenderloin from the night before, swiss cheese, mayo, mustard and fresh pickles such as claussen's. We grilled them up on the Foreman grill, pressing hard to flatten them out and heat everything through. I have yet to make these without rave reviews!! I now have a new favorite sandwich! Very easy to make and fantastic!! Thanks. Read More
(60)
Rating: 3 stars
07/22/2006
I've been making these sandwhiches for years only I use a club roll like a Paninni bread and 86 the maoy and mustard I use cilantro, parsley, garlic, hot chile flakes and olive oil, puree in food prosessor to make a pesto and spread that on the roll, you'll love it better and it's better for you Read More
(52)
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Rating: 4 stars
09/10/2009
I am addicted to this sandwich as made at a Cuban bakery in Glendale, CA. and I have to say that this is close to town in flavors, BUT it is missing the garlic! I always smash a garlic and rub it on the cut side of the bread before spreading the mayo and mustard, and then follow the rest of the recipe as indicated -now that is a WOW of a Cuban sandwich! The reason for the added garlic flavor is that "traditional Cuban roasted pork" is loaded with garlic and that is the special flavor to this sandwich that you will not find in regular store bought sliced roasted pork. Try this trick to see the difference - Otherwise, this is a winner of a sandwich! Read More
(32)
Rating: 5 stars
07/21/2006
This sandwich sounds like the real Medianoche to me. I have a Cuban-American cookbook from Miami, "Memories of A Cuban Kitchen" that includes the same recipe. Egg buns are a good bread to use - sweet and big enough in the dinner size. Most international bakeries/delis have egg buns. Thanks for thiss classic, yummy recipe! Read More
(32)
Rating: 4 stars
05/06/2015
This is the sandwich we make using the leftovers from Cuban Pork Roast I from AR. Using other pork types just pales in comparison.... Always awakens the taste buds with so many different flavors. One of our favorites! Thank you Pretty Pink Bullets for the submission for all to enjoy! Read More
(24)
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Rating: 5 stars
08/08/2011
I grew up in Tampa Florida and I remember my parents packing my sister and I up and driving into Ybor City for Cuban sandwiches and deviled crabs. Other than the mayo I made as directed and they took me back to my childhood. Great recipe!!!!! Read More
(16)
Rating: 5 stars
07/21/2006
Although I just used a hoagie roll instead of a sweet roll this was awesome-- I did use my George Foreman Grill to press the sandwich together-- although it had some cute grill marks across the bread it was sooooo easy to do instead of the heavy pressing with a skillet etc. Family loved it of course Read More
(16)
Rating: 5 stars
11/21/2005
We also added Italian dressing and we didn't have sliced dill pickles, but we substitued dill pickle relish and it turned out great. This is definately a hit with our family and will our new use for left over pork loins. Thanks for the great recipe. Read More
(15)