Melty Cuban Sandwich Recipe
Welcome to the world of Cuban cuisine, where the iconic Cuban sandwich (or Cubano) reigns supreme. Unsurprisingly originating in Cuba (it is believed that the Taino tribe first introduced the sandwich to the area), this sandwich has earned its reputation as one of the best sandwiches ever crafted. Combining Spanish, Caribbean, and American influences, the delightful Cuban sandwich represents the perfect fusion of flavors, and it has undergone its fair share of variations over the years.
In this recipe, courtesy of developer Taylor Murray, you'll find a foundation of crusty bread layered with succulent roasted pork, thinly sliced ham, creamy Swiss cheese, tangy mustard, and crunchy pickles. Griddled to crispy perfection, each bite offers a harmonious symphony of textures and tastes. Whether you're strolling through Havana or just making a filling lunch, savor this authentic masterpiece that embodies the spirit of Cuban culinary prowess. Get ready to experience the delight and flavors of a truly remarkable Cuban specialty.
Gather your ingredients for a melty Cuban sandwich
The recipe starts with crusty Cuban or French bread. The ham can be any kind of deli ham, though smoked ham really enhances the flavor of the whole sandwich. There are a few types of roast pork that can work for this, or you can just use some that you have leftover from another recipe. Really, any kind of tender cooked pork will do. Sliced Swiss cheese should be fairly easy to find, as is the yellow mustard and dill pickles. Last, make sure you have some room temperature unsalted butter for spreading on the outside of the sandwich. Alternatively, you can use nonstick cooking spray instead of butter.
Spread the mustard and layer on the ham
Cut each bread in half horizontally. Spread the mustard evenly over both sides of the bread. Then, layer three slices of ham on the bottom of each sandwich. "Laying the ham down haphazardly will give your sandwich more heft and body than if you lay it down flat," says Murray.
Add the pickles and pork
Top the ham with three pickle spears. Spread half of the pork over the top of each sandwich. Make sure not to use chunks of pork that are too big and break them apart with your hands if needed.
Add the cheese and butter
Top the pork with one and a half slices of Swiss cheese broken into three total pieces. Close the top of the sandwich and spread both sides of the bread with butter.
Grill the sandwich on a panini press
Heat up a panini press and, once hot, place the sandwich in it. Press the top of the panini press down firmly on the sandwich to flatten it. Cook until bread is crisped and cheese is melted. "This step really defines the Cuban sandwich over just a regular deli sandwich," says Murray. "If you can't get a panini press, toasting the sandwich in a toaster oven is your best bet."
Cut and serve
Cut the sandwich in half and serve right away for best texture. This sandwich is typically eaten for lunch or in the afternoons. You can have it with potato chips, fresh tropical fruit, or some Cuban black beans.
- 2 French bread rolls
- 4 tablespoons yellow mustard
- 6 slices deli ham
- 6 dill pickle spears
- 1 ½ cups roasted pork shoulder or braised pulled pork
- 3 slices Swiss cheese
- 3 tablespoons unsalted butter, room temperature
- Cut the rolls in half horizontally.
- Spread each side evenly with mustard.
- Top the bottom of each roll with 3 slices of deli ham.
- Add 3 pickle spears to each sandwich then cover with braised pork.
- Break the Swiss cheese slices into 6 pieces and divide them over each sandwich.
- Spread the outside of each sandwich with butter. Heat a plancha or panini press.
- Place each sandwich on the griddle and press it firmly to flatten it. Cook until bread is toasted and cheese is melted, about 5 minutes. Cut in half and serve immediately.
| Calories per Serving | 230 |
| Total Fat | 13.5 g |
| Saturated Fat | 6.0 g |
| Trans Fat | 0.1 g |
| Cholesterol | 49.1 mg |
| Total Carbohydrates | 13.0 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 1.5 g |
| Sodium | 629.7 mg |
| Protein | 14.1 g |
