I love meals that come together fast but feel like a treat. Cuban Sandwiches deliver huge flavor with minimal effort.
The tangy mustard, crunchy pickles, and buttery toasted bread are hard to beat. My family requests these constantly because they are so satisfying. Making them on the stove gives the bread a perfect golden crunch without needing a fancy press.
Table of Contents
Ingredients for Cuban Sandwiches
Picking the right items makes a big difference. I always grab fresh rolls for the best results.
- 6 ounces thinly sliced boiled ham (I usually fry this first)
- Softened butter (for brushing)
- 6 six inch soft baguettes or hero rolls, split lengthwise (My preference is soft bread)
- Yellow mustard (for brushing)
- 0.75 pound thinly sliced roast pork (Pro tip: leftover pork works great)
- 8 ounces thinly sliced Swiss cheese
- 3 dill pickles, thinly sliced (I recommend dill chips if needed)
Step-by-Step Instructions
I recommend using a cast iron skillet. In my experience, pressing the sandwich is the secret.
Step 1: Heat a skillet over medium heat. Add the ham and cook 1 minute per side until brown spots appear. Remove to a plate.
Step 2: Brush softened butter on the cut side of each roll. Toast in the skillet until golden.
Step 3: Spread mustard on the toasted bread. Layer the pork, ham, Swiss cheese, and pickles. Top with the roll and brush the outside with butter.
Step 4: Grill the sandwiches in the skillet. Press with a heavy skillet on top. Cook 3 minutes, flip, press, and cook 2 to 3 minutes until crisp and melted. Work in batches to cook all six servings.
What to Serve with Cuban Sandwiches
These sandwiches need fresh sides to balance the rich meats.
Cheesy Taco Potatoes: https://dinnario.com/cheesy-taco-potatoes/ A hearty side that brings a comforting tex mex flavor to your plate.
Broccoli Cheddar Soup: https://dinnario.com/broccoli-cheddar-soup-recipe/ A warm bowl of soup always pairs perfectly with a pressed sandwich.
Loaded Potato Taco Bowl: https://dinnario.com/loaded-potato-taco-bowl/ Great for adding some beans and rice to balance the meal.
Maple Chicken Bacon Sliders: https://dinnario.com/maple-chicken-bacon-sliders/ If you are feeding a crowd, mixing in a sweet slider is a great idea.
Beef and Cheese Chimichangas: https://dinnario.com/beef-and-cheese-chimichangas/ Another fried favorite that shares a similar satisfying crunch.
Tender Instant Pot French Dip Sandwiches: https://dinnario.com/tender-instant-pot-french-dip-sandwiches/ For another easy sandwich night option.
Storage & Serving Tips
Store leftover cooked sandwiches in an airtight container in the fridge for up to two days. Keep ingredients separate if you meal prep.
Reheat in a skillet over medium heat to bring back the crunchy crust. I recommend avoiding the microwave since it makes bread chewy.
Slice them diagonally before serving. They travel well for picnics too.
FAQs
Can I use a panini press instead of a skillet?
Yes, a panini press works perfectly for Cuban Sandwiches and saves you from having to find a heavy pot to press them down.
What kind of pork is best for this recipe?
I recommend using Cuban mojo marinated pork for authentic flavor, but any standard roast pork from the deli works in a pinch.
Do I have to use boiled ham?
Boiled ham is traditional because it is mild and lets the pork shine, but you can substitute standard deli ham if needed.
Conclusion
Making Cuban Sandwiches at home is incredibly easy and yields great results. The crunchy buttered bread makes every bite worth it. Try this method tonight and watch your family ask for seconds.
Cuban Sandwiches
Ingredients
Equipment
Method
- Heat a skillet over medium heat. Add the ham and cook 1 minute per side until brown spots appear. Remove to a plate.
- Brush softened butter on the cut side of each roll. Toast in the skillet until golden.
- Spread mustard on the toasted bread. Layer the pork, ham, Swiss cheese, and pickles. Top with the roll and brush the outside with butter.
- Grill the sandwiches in the skillet. Press with a heavy skillet on top. Cook 3 minutes, flip, press, and cook 2 to 3 minutes until crisp and melted. Work in batches to cook all six servings.
