Cuban Sandwich

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Cuban sandwich splits a baguette lengthwise and spreads Dijon mustard on both cut sides before layering roast pork, sliced ham, Swiss cheese, and thin pickle slices inside.

Butter goes on the outer crust, and the assembled sandwich is pressed in a skillet or sandwich press over medium heat for four to five minutes per side. The sustained pressure flattens the bread into a crisp, golden shell while the Swiss cheese melts and binds the fillings into a cohesive unit. Pickles provide a tart acidity and mustard adds a sharp, pungent bite that cut through the salty richness of the two meats, keeping each mouthful balanced rather than heavy. A heavy cast-iron pan placed on top works as well as a dedicated press when equipment is limited. The traditional pork is lechon, a Cuban-style roast marinated in garlic, cumin, and sour orange juice, though tightly grained pork belly or chashu makes a serviceable substitute. This sandwich was developed by Cuban immigrants in Tampa and Miami, where it became a daily staple rather than an occasional indulgence. Deceptively simple in appearance, it is a study in balance: every ingredient serves a specific purpose and the whole is noticeably better than the sum of its parts.

Ingredients (2 servings)

Ingredient	Amount	Unit
baguette	1	ea
roast pork	180	g
ham slices	100	g
Swiss cheese	120	g
pickle slices	60	g
Dijon mustard	2	tbsp
butter	20	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Split the baguette lengthwise and open it without tearing the hinge.

Press down any thick inner crumb, then spread the 2 tablespoons Dijon mustard thinly across both cut sides, reaching the edges for even flavor.
2

Step

Spread the 180 g roast pork and 100 g ham in even layers.

Avoid stacking thick sections in one place, because uneven filling can slide out when the sandwich is pressed.
3

Prep

Place the 120 g Swiss cheese between the meat and over the top so it can melt through the filling.

Spread the 60 g pickle slices thinly, then blot excess brine to keep the bread from turning soggy.
4

Control

Close the sandwich and spread the 20 g butter thinly over the outside crust.

Preheat a skillet over medium heat until the butter will sizzle on contact, but not so hot that it browns immediately.
5

Heat

Set the sandwich in the skillet or press, then weigh it down with a heavy pan if needed.

Cook for 4-5 minutes, until the bottom is flattened, crisp, and deep golden before flipping.
6

Finish

Press the second side for another 4-5 minutes, checking that the cheese has softened and just begun to show at the edges.

Rest for 1 minute so the filling settles, then slice and serve warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pressed baguette crust contrasts with melted Swiss cheese and savory roast pork.
Finish cue: Cook for 4-5 minutes, until the bottom is flattened, crisp, and deep golden before flipping.
Avoid this: Use a heavy pan to press the sandwich if you don't have a press.
Substitution: The traditional pork is lechon, a Cuban-style roast marinated in garlic, cumin, and sour orange juice, though tightly grained pork belly or chashu makes a serviceable substitute.