This Cuban sandwich has everything you want in a good Cubano: crispy, buttery bread, lots of pork and ham, melted cheese, and tangy pickles and mustard. It uses leftover pulled pork and a loaf of French bread, so you can make that hot, pressed sandwich right at home without hunting down special ingredients. One big sandwich makes four generous servings.
Cuban sandwiches have been a favorite sandwich of mine for a while. I love the combination of pork, ham, melted cheese, mustard, and pickles. Once it all gets pressed together, it gets all melty, crispy, and golden.
Living in Texas, Cuban bread isn’t exactly something I can grab at my regular grocery store. I use French bread instead, but I’m particular about which kind. A really crusty baguette gets too hard once it’s pressed, and nobody wants to find their way through the bread just to eat the sandwich. A softer French loaf gives you that crispy outside without making it difficult to bite through.
I like using leftover pulled pork for these because it means I can make Cuban sandwiches without cooking an entire pork roast first. But the part to really pay attention to is making sure you get the bread toasted without leaving the pork cold or the cheese unmelted. You want everything hot all the way through, with the bread pressed enough to hold the sandwich together.
What is on a Cuban Sandwich?
A traditional Cuban sandwich, also called a Cubano, is made with roasted pork, ham, Swiss cheese, dill pickles, and yellow mustard on Cuban bread. It’s pressed and toasted until the bread is crispy and the cheese is melted. My version uses leftover pulled pork and French bread, which are easier for me to find and use at home.
Why You’ll Love This Cuban Sandwich Recipe
- Two kinds of pork. The pulled pork makes the sandwich hearty, while the thinly sliced Black Forest ham adds a salty, slightly smoky bite.
- Crispy outside, warm and cheesy inside. Pressing the sandwich in butter gives the bread that golden crust while the Swiss melts around the filling.
- The mustard and pickles cut through heaviness. With two kinds of pork and plenty of cheese, you need that tangy bite to keep the sandwich from feeling too heavy.
- It’s a great use for leftover pulled pork. You can turn yesterday’s pork into a completely different meal, and one loaf makes enough to feed four people.
Cuban Sandwich Ingredients
You only need eight ingredients to make this Cuban sandwich. Here’s what I recommend using and what matters when choosing them.
- French bread: I use a fresh loaf of French bread because Cuban bread can be difficult to find where I live. Look for a loaf with a relatively soft crust rather than a really hard, crusty baguette.
- Mayonnaise: This isn’t a traditional ingredient in every Cuban sandwich, but I like a little mayo along with the mustard. it gives the inside a bit of creaminess without taking away from the other fillings.
- Yellow mustard: Regular yellow mustard is my choice here. Its tanginess is exactly what you want with the rich pork, ham, and cheese.
- Swiss cheese: Thin slices work well because they melt easily. The recipe uses cheese on both sides of the fillings, so you get melted Swiss throughout the sandwich.
- Dill sandwich pickles: I recommend dill sandwich slices because they’re long and flat, making them easy to layer across the bread. You want that tangy pickle bite throughout the sandwich, not just in a few spots.
- Black Forest ham: You can use other deli ham, but I prefer Black Forest for this sandwich. It has a slightly smoky flavor that works really well with the pork and Swiss cheese.
- Cooked pulled pork: Leftover Crockpot Pulled Pork is great here. You can also use store-bought pulled pork. I prefer pork that isn’t already covered in a sweet barbecue sauce.
- Butter: This is what gives the outside of the bread its golden, crisp finish when pressed in the skillet.
Best Bread for a Cuban Sandwich
Traditional Cuban sandwiches are made with Cuban bread, a long loaf with a light interior and a thin crust that crisps when pressed. If you can find Cuban bread at a local bakery, absolutely use it.
But if you can’t, a soft loaf of French bread is a good substitute for making a Cuban sandwich at home. It’s what I use for this recipe.
The important thing is choosing bread that will press down without getting too hard. Some French baguettes have a really thick, chewy crust. Once you press and toast those, they can become difficult to bite through, especially with all the filling inside.
Look for a French loaf from the bakery section that’s softer on the outside but still sturdy enough to hold the pork, ham, cheese, and pickles.
Italian bread can also work if you can’t find Cuban bread or a suitable French loaf.
How to Make a Cuban Sandwich
You don’t need a panini press to make a Cuban sandwich. A large skillet and a bacon press or another heavy skillet will work.
- Slice the French bread in half lengthwise, separating the top from the bottom.
- Spread the mayonnaise over the inside of one half and the yellow mustard over the inside of the other.
- Start with half of the Swiss cheese on the bottom half of the bread.
- Layer the dill pickles over the cheese, followed by the Black Forest ham and cooked pulled pork. Add the remaining Swiss cheese on top, then close the sanwich with the other half of the bread.
- Heat a large skillet over medium-high heat and add the butter.
- Once the butter melts, place the sandwich in the skillet.
- Place a bacon press or another heavy skillet on top of the sandwich to flatten it.
- Cook for about 3 minutes on each side, until the bread is golden and crispy and the sandwich is hot throughout.
- You want the cheese melted and the pork heated through, not just the outside of the bread toasted. If the bread is browning before the filling is hot, reduce the heat and give it a little more time.
- Remove the sandwich from the skillet and slice it into four portions.
- Serve it hot while the bread is still crisp and the cheese is melted.
Kara’s Tips
- Watch the heat when pressing. Butter and bread can brown pretty quickly over medium-high heat. If the outside is getting dark before the cheese has melted and the pork is hot, turn the heat down. A golden crust is what you’re after, not burnt bread.
- Be mindful of how wet your pulled pork is. If you’re using leftover pork with a lot of cooking liquid, you don’t want that liquid soaking into the bread. Keep the pork itself moist, but leave the excess liquid behind.
- Don’t skip the pressure. Simply toasting the sandwich in a skillet won’t give you quite the same result. Pressing helps flatten the bread and keeps the layers together.
- A panini press works, too. If you already have one, you can use it instead of the skillet and bacon press. Just watch the browning and make sure the filling is heated through before removing the sandwich.
What to Serve with Cuban Sandwiches
These sandwiches are pretty hearty on their own, so I usually lean toward something simple on the side. If you’re making them for dinner, here are a few good options:
- Sweet Potato Fries: A quick, crispy side to serve with a hot sandwich.
- Crispy Potato Wedges: Great if you want that sandwich and fries dinner at home.
- Old-Fashioned Potato Salad: A good option for a weekend lunch, especially when you’re feeding several people.
- Smoked Baked Beans: A hearty side if you’re serving these for dinner.
How to Store Leftover Cuban Sandwiches
Refrigerator: Wrap leftover sandwiches tightly in aluminum foil or place them in an airtight container. Refrigerate for up to 3 days. The bread will soften as it sits in the refrigerator, but you can crisp it up again when reheating.
Freezer: I don’t recommend freezing the fully assembled sandwich. The pickles and sauces can make the bread soggy as it thaws.
How to Reheat a Cuban Sandwich
If you have leftovers, reheating them in the oven is my preferred method. It warms the filling without making the bread rubbery.
Oven: Preheat your oven to 350ºF. Leave the sandwich wrapped in aluminum foil and heat for about 7-10 minutes, or until warmed through. Larger or colder portions may need additional time. For a crispier outside, unwrap the sandwich toward the end.
Microwave: Remove the foil and place the sandwich on a microwave safe plate. Microwave on high for about 1 minute, or until heated through, adding additional time as needed. The bread will be softer than when it’s freshly pressed.
If you want to restore more of the original crispness, you can also place a reheated sandwich in a warm skillet briefly to toast the outside.
Cuban Sandwich FAQs
There’s no difference. Cubano is simply another name for a Cuban sandwich. Both refer to the pressed sandwich traditionally made with roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread.
Yes. A large skillet and a bacon press or another heavy skillet work well. The important part is applying enough pressure to flatten the sandwich while the bread toasts and the filling heats through.
You can prepare the ingredients ahead of time, but I recommend assembling and pressing the sandwiches when you’re ready to eat. Once the sandwich is assembled, the mustard, mayonnaise, and pickles can gradually soften the bread. You’ll get the best texture when it’s pressed just before serving.
Too much moisture in the filling can make the bread soggy, especially if your pulled pork has a lot of liquid or sauce. Make sure you’re not adding excess cooking liquid with the pork. Pressing the sandwich until the bread is golden and crisp also helps.
You can, but it will change the flavor quite a bit. A heavily sauced, sweet barbecue pork can overpower the mustard, pickles, and Swiss cheese. It can also make the sandwich soggy. I prefer using pulled pork that isn’t coated in barbecue sauce so those classic Cuban sandwich flavors still come through.
More Pork Recipes to Try
- Crockpot Sweet Pulled Pork
- Sweet Baby Ray’s Barbecue Pulled Pork
- Oven-Baked Ranch Pork Chops
- Oven-Baked Pork Ribs
Pin this now to find it later
Pin ItIf you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
Cubano Sandwich Recipe
Equipment
Ingredients
- 1 loaf fresh French bread
- 3 tablespoons mayonnaise
- 3 tablespoons mustard
- 10 slices thin swiss cheese
- 8 slices dill sandwich pickles
- 12 slices thin black forest ham
- 2 cups cooked pulled pork
- 3 tablespoons butter
Instructions
- Split the French bread in half lengthwise, separating the top from the bottom.
- Spread the mayonnaise on the inside of one half and the mustard on the inside of the other half.
- On the bottom half of the bread, layer half of the Swiss cheese, followed by the dill pickles, Black Forest ham, pulled pork, and remaining Swiss cheese. Place the top half of the bread on top.
- Heat a large skillet over medium-high heat.
- Add the butter to the skillet.
- Once the butter has melted, add the sandwich. Place a bacon press or heavy skillet on top to press it down.
- Cook for approximately 3 minutes per side, until the bread is golden and crispy and the filling is hot throughout. Reduce the heat and continue cooking if the bread browns before the filling is heated through.
- Slice into four portions and serve hot.
Video
Notes
- Cuban bread can be used in place of French bread if available. Choose a loaf with a relatively soft crust for easier pressing.
- Leftover homemade or store-bought pulled pork works. Avoid adding excess cooking liquid to the sandwich.
- You can mix the mayonnaise and mustard together and spread the mixture on both halves of the bread.
- A panini press can be used instead of a skillet and bacon press.
- Cooking time may vary depending on the thickness of the sandwich and the starting temperature of the pork. Ensure leftover pork is reheated to 165°F in the center before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
