Cuban Sandwich
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Pressed flat in a hot pan, a baguette stuffed with roast pork, ham, Swiss cheese, and pickles turns crisp outside while the melting cheese holds everything together.
Read more
No sandwich press is needed; a heavy cast-iron pan set on top does the same job. Pickles and Dijon mustard add sour and sharp notes that keep two kinds of pork from feeling heavy. Slicing the pickles thin and patting them dry keeps the bread from going soggy and stops them from overpowering a bite. The traditional pork is Cuban-style roast seasoned with garlic, cumin, and orange juice, and the sandwich took shape among Cuban Americans in Tampa and Miami.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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