Pressed Cuban Sandwich

The first Cuban sandwich I ever had was from a tiny walk up window in Miami, where the guy making them worked with this rhythmic, practiced efficiency that made everything look effortless. I watched him slide these golden pressed beauties into paper bags, the smell of warm pickles and melting cheese drifting out to the sidewalk. When I bit into mine right there on the curb, the crunch was electric and the flavors hit like a perfectly orchestrated symphony. I went home and spent months trying to recreate that exact experience in my cramped apartment kitchen.

Last summer my friend Carlos came over and watched me make these, laughing at how seriously I take the pressing technique. He told me about his grandmother in Havana who used to wrap bricks in foil to press her sandwiches on the stove. We ended up eating them on the fire escape, dripping mustard onto our forearms, arguing about whether pickles should go on top or bottom of the meat layer. It became a Sunday ritual for the rest of the season.

Ingredients

• Roast pork: The real star here, thinly sliced leftover pork roast works beautifully or grab some from the deli counter
• Deli ham: Go for something thinly sliced but substantial enough to hold its own against the pork
• Swiss cheese: Mild and nutty, it melts into this gorgeous gooey layer that ties all the meats together
• Cuban bread: If you can find authentic Cuban bread, the crust is perfect for pressing, otherwise a soft French or Italian loaf will absolutely work
• Yellow mustard: Dont be shy with it, that sharp tang cuts through all the rich meat and cheese
• Dill pickles: Thin slices are key here, they should be present but not overwhelming
• Unsalted butter: Softened so you can spread it evenly, this is what creates that gorgeous golden crust

Instructions

Prep your bread:

Slice each portion of Cuban bread horizontally and spread that mustard generously on both cut sides, right to the edges.

Layer it up:

Start with roast pork on the bottom half, then ham, followed by Swiss cheese slices, and finish with pickles before closing it up.

Butter the exterior:

Spread softened butter on the outside of both top and bottom, this is what creates that beautiful golden crust.

Get your press ready:

Heat a large skillet or sandwich press over medium heat until its hot but not smoking.

Press and grill:

Place sandwiches in the pan and press down with another heavy pan or use your sandwich press, about 4 to 5 minutes per side until the bread is deeply golden and cheese is oozing out the sides.

The finishing touch:

Let them rest for just a minute before slicing diagonally, which makes them easier to eat and shows off those beautiful layers.

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There is something deeply satisfying about the sound of a knife slicing through a perfectly pressed Cuban sandwich, that slight crunch followed by the soft give of warm bread. My roommate walks into the kitchen now whenever I make them, drawn by that specific smell of mustard and melting cheese that somehow signals comfort food across cultures.

Getting The Press Right

The pressing technique is what separates a good Cuban sandwich from a great one. You want firm, even pressure but not so much that you squeeze all the fillings out. I have used everything from cast iron skillets to heavy cans to achieve this, but a sandwich press makes it so much easier and more consistent.

Bread Choices Matter

Authentic Cuban bread has this incredible thin crust that gets perfectly crispy without getting rock hard. When I have to substitute, I look for a baguette or Italian loaf with a soft interior and thin exterior, anything too dense will make the sandwich feel heavy and doughy instead of light and crisp.

Make It Your Own

While purists might argue about what belongs on a Cuban sandwich, the best version is the one you love eating. I have started adding a thin swipe of mayonnaise on the inside sometimes, because that extra richness really takes it to another level.

• Try different mustard varieties, a grainy mustard adds nice texture
• A dash of hot sauce inside brings a whole new dimension
• Leftover roasted mojo pork makes these absolutely incredible

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These sandwiches have become my go to for feeding a crowd, because everyone can customize them slightly and they are just as good at room temperature as they are hot. Make a batch and watch them disappear.

Recipe FAQs

→ What makes a Cuban sandwich authentic?

Authentic Cuban sandwiches require Cuban bread, roast pork, ham, Swiss cheese, pickles, and mustard. The bread should be pressed until crispy, creating the signature texture that distinguishes it from other pressed sandwiches.

→ Can I use regular bread instead of Cuban bread?

Yes, soft French or Italian bread works well as a substitute. Look for bread with a soft interior and crusty exterior that can withstand pressing without falling apart.

→ How do I get the sandwich pressed evenly?

Use a panini press or place a heavy cast-iron skillet on top of the sandwich while grilling. Press gently but firmly to ensure even heating and that classic flattened appearance.

→ What's the best cheese for Cuban sandwiches?

Swiss cheese is traditional and provides the right melting properties and mild flavor that complements the salty ham and pork without overpowering the other ingredients.

→ Can I make these ahead of time?

Assemble the sandwiches up to 4 hours before cooking, then wrap tightly in plastic. Grill just before serving for the crispiest results and best melted cheese texture.