A classic homemade Cuban sandwich recipe (Cubano) with mojo-marinated pork, swiss, pickles, and lots of mustard. And also lots of butter, but let’s try to focus on the calorie-free mustard. Originally published April 16, 2015.
Table of Contents
- What is a Cubano Sandwich?
- Why you’ll love this Cubano Recipe
- Cuban Sandwich Recipe Ingredients
- How to make Cuban Sandwiches (Cubanos)
- Can I make this Cubano Sandwich Recipe in advance?
- Tips for making the perfect Cubano Sandwich
- Cuban Sandwiches variations
- How to serve Cuban Sandwiches
- Cubanos storage
- More amazing sandwiches!
- Cubano Recipe Recipe
The other day I was discussing eye color with Charlotte’s friend Milo, who is four:
“What color are your mom’s eyes, Milo?” Green.
“What color are your dad’s eyes?” Yellow.
“Humans don’t have yellow eyes.”
“My dad’s not human.”
Aside from making the decision to start doing actual background checks on Charlotte’s friends, I’ve been making Cubanos. Lots, and lots, and lots of Cubanos.
What is a Cubano Sandwich?
A Cubano sandwich is the solution to all your problems (at least it was for the guy in the movie Chef). Hailing from the Cuban population in south Florida, It’s a soft white roll with piles of marinated Cuban pork, swiss cheese, ham, dill pickles, and mustard, slathered in butter and grilled. If you’ve had one, you know exactly what I’m talking about. If you’ve yet to try this absolutely smash hit of a sandwich then buckle up, because we are taking the highway to FlavorTown, population 2 (you and this Cuban sandwich).
Why you’ll love this Cubano Recipe
Cubans are so unique and I just LOVE them. This is not a Pb&J, or a Subway sandwich, or even a quality BLT. This is a sandwich with the audacity to include zero vegetables (I mean, unless you count pickles) and it is not apologizing. I’m giving you the recipe for some to-die-for marinated mojo pork and then we’re adding quality ingredients to make the sandwich of your dreams. You could absolutely serve these as the main course at dinner and no one would complain because they are just so hearty and filling.
Cuban Sandwich Recipe Ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Thinly sliced boiled ham
- Soft baguettes (or hero rolls)
- Yellow mustard
- Swiss cheese
- Sliced dill pickles (half-sour, if you can find them)
- Cuban mojo marinated pork (or roast pork from the store)
How to make Cuban Sandwiches (Cubanos)
Last week I shared the recipe for this Cuban Mojo-Marinated Pork, which is a totally awesome stand alone recipe. It is some of the tenderest, juiciest, crustiest meat I’ve ever had. But slap it on some buttery bread and smother it with swiss cheese, pickles, and mustard? Now we’re talkin.
I found the boiled ham in the lunchmeat section at the store. The recipe called for boiled ham, and after thinking to myself, “what the heck is boiled ham,” I asked someone in the meat department before even bothering to check. She led me right to this perfect little 6-ounce package that clearly says “boiled ham.”
I must have had a really stupid look on my face, because she pointed at the other lunchmeat packages: “See, you’ve got your honey ham, your smoked ham, lots of different kinds of ham. This one’s just boiled.” I felt idiotic and relieved that I didn’t have to ask for more information on boiled ham. Apparently a two word description of EXACTLY WHAT IT IS isn’t enough for me.
Here’s a quick overview of how to make these Cuban sandwiches. Scroll down to the recipe card for complete instructions!
- Heat a skillet over medium, and add the sliced boiled ham. Cook for about 1 minute on each side, or until brown spots start to appear. Remove to a plate.
- Brush or spread softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
- When the bread is toasted, spread with mustard.
- Layer the pork, browned ham, Swiss, and sliced pickles. Top with the bread. Brush the top and bottom of the sandwich with butter.
- Grill the sandwiches in the same skillet, using another heavy skillet to press down the sandwich. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes or so until the outside is crisp and golden and the cheese is melted.
Can I make this Cubano Sandwich Recipe in advance?
You can definitely get a head start on preparing these before you cook them. Prep all the ingredients, including frying the ham, and layer up the sandwiches as described in step 4. Just don’t butter the bread yet because that’s going to get messy. When you’re ready to cook, then you can butter the bread and grill the sandwiches.
Tips for making the perfect Cubano Sandwich
Defining the perfect Cuban sandwich could start a war. I’m just going to give you my tips for how I love to make these!
- Start with making marinated mojo pork. Yes, it takes time. No, you won’t regret it.
- Make sure to press the sandwich as you cook it. You’ll need a heavy skillet to set on top of the sandwiches so that the bread gets toasted and crispy. If you have a George Foreman grill or panini press you can totally use it instead, it’s just less traditional.
- Use plenty of butter. See those photos? Butter, I’m telling you. This is not a health food sandwich. Go all the way.
- Go heavy on the mustard. I mean, unless you hate mustard. But the ingredients in a Cubano have plenty of flavor and can stand up to a healthy helping of the yellow stuff.
Cuban Sandwiches variations
I hear that in Tampa, some people like to use salami in their Cubanos; I’ve never tried it but I bet it would be good! I’ve also heard of people using garlic butter on their sandwiches, and all I have to say is, MORE GARLIC PLEASE. And when you’re looking for rolls for your Cubanos, you can consider using sourdough rolls or bolillo instead of soft baguettes or heroes. It just depends on your personal preference and what’s available in your area.
How to serve Cuban Sandwiches
Cuban sandwiches are best served fresh off the pan. I’m rarely ambitious enough to add more to the plate when I’m making these (unless it’s some token baby carrots for my kids’ health), but you could totally serve them with black beans, corn on the cob, cole slaw, fried plantains, or even a fresh cucumber salad to balance things out.
Cubanos storage
I recommend storing the individual ingredients for the Cubanos separately so you can grill up a sandwich when the mood strikes. However, if you do have an already-grilled leftover sandwich, you can absolutely wrap it up and store it in the fridge and warm it in the oven or microwave later. It won’t be as crispy but it will be delicious, and I would never turn it down.
Make yourself at least one Cubano soon, or 4 or 5 if you’re normal. If you get really ambitious, you could even buy a food truck and start selling Cuban Sandwiches across the nation. It worked in Chef!
Here is the Cuban Mojo-Marinated Pork I used in the Cubanos. Soooo good!!
More amazing sandwiches!
Classic Egg Salad Sandwich << do you ever forget about egg salad??
How to Make the Best BLT << BLTs are already good but we’re takin’ it to the NEXT LEVEL.
Jalapeño Popper Grilled Cheese Sandwich << if you like jalapeño poppers, you will LOVE these.
Curried Chicken Salad Sandwiches with Naan << chicken salad, but with curry. Oh yeah.
Steak Sandwiches from Cravings of a Lunatic
Monte Cristo from She Wears Many Hats
Bacon Brie Grilled Cheese Sandwiches from Simply Delicious
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Cubano Recipe
Ingredients
- 6 ounces thinly sliced boiled ham
- Softened butter, for brushing
- 6 six-inch soft baguettes or hero rolls, split lengthwise
- Yellow mustard, for brushing
- 3/4 pound thinly sliced Cuban Mojo-Marinated Pork, or store-bought roast pork
- 8 ounces thinly sliced Swiss cheese
- 3 half-sour dill pickles, thinly sliced (I used regular ol’ dill chips)
Instructions
- Heat a skillet over medium, and add the sliced boiled ham. Cook for about 1 minute on each side, or until brown spots start to appear. Remove to a plate.
- Brush or spread softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
- When the bread is toasted, spread with mustard. Use as much as you like.
- Layer the pork, browned ham, Swiss, and sliced pickles. Top with the bread. Brush the top and bottom of the sandwich with butter.
- Grill the sandwiches in the same skillet, using another heavy skillet to press down the sandwich. Add cans or something else heavy if it’s not being pressed well. If you have a George Foreman or a panini press, use that. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.
- Slice in half and devour immediately!
Made this today and followed the recipe as written. Flavor was just ok, needs a bit more zing and less cooking time. I did the 425 oven recommendation which took 20 minutes to brown, then another 60 minutes at 375. The meat was a little over cooked for my taste. Will try again playing with these ingredients and adding some along with changing the cooking method and time. Made a nice Cuban sandwich, but definitely could not eat this any other way with how it came out.
We’d never tried Cubanos and had a serious craving after watching the movie “Chef”
Stumbled on your recipe and we’ve made them twice! Your mojo recipe is amazing! We leave the pork to marinade a couple days and it is so juicy and tender. These sandwiches will be a weekly staple!
We did change up the cheese for Gruyère!
Aha another Chef lover! I’ve never seen a movie that made me want a sandwich so badly!! lol. so happy you are loving it. I’ll have to try the gruyere next time how can this be a bad idea??
I love your stories and the detail of your recipes. I don’t prepare many of them as I only cook for one now. I just ran across this recipe. Kevin posted 12/15 about the Tampa Cuban sandwich. I decided to look it up and the sandwich has an interesting story. I ran across this from 2012:
https://www.seriouseats.com/cuban-sandwich-history
and
https://www.columbiarestaurant.com/The-Columbia-Experience/Recipes/Cuban-Sandwich. I thought both were interesting reading. The second link states the recipe included is: “original 1915 recipe of our founder Casimiro Hernandez, Sr.”
Great links Sue, thanks for sharing! I’m excited to read more! Thank you so much for following along. :)
Cheese. Butter. Smother…I’m sorry, I didn’t pay too much attention to anything else – your recipes: DIIIIIIVIIIIIIIIIINE. You are my kind of girl!
HI Karen!
I haven’t tried this yet (I’m planning to this weekend), but I was curious what you serve as a side with both the cubanos and the mojo pork? I mean delis sell the sandwiches with chips but I wanted to know how you did it. The recipes look great and I’m looking forward to trying it out this weekend! Thanks. :)
Hey Steph, great question! These are pretty carb heavy so I would go with a big green salad!
Wow, I’ve made these a couple times now and omg. Your recipe for the marinated pork is to die for! So much flavor! I love Cuban sandwiches so much and there is no better recipe than this one! Great recipe!
I am dying to make the pork and followed your link to the sandwiches. I figured I would make the pork for dinner and the sandwiches with the left overs. Can you recommend a side dish for the pork?
Hey Megan! I think this pork would go great with some rice and beans if you wanted to take it in a Latin direction! And a big green salad. Or if you wanted it more American you could do mashed potatoes or roasted potatoes and green veggies. Hard to go wrong!
Growing up in Tampa, I had no idea that “other people” didn’t didn’t eat Cuban sandwiches at least once a week. Though I’m not Cuban, the food permeates the food scene in Tampa. For a variation, search for “Tampa Cuban Sandwich.” You will find a very similar recipe but it also includes Genoa salami. Local shops will ask “Dressed? Pressed? Pork?” Basically Dressed is usually a combo of mayo and mustard. Pressed is a sandwich press, like a panini without the ridges; this makes it hot, but usually not hot all the way through. And, believe it or not, the “Pork” is optional, though not for me. I am going to try your pork recipe. I love the look of the crust.
That is awesome info Kevin! I seriously need to visit Tampa and try all these variations out. I hope you enjoy the recipe!
Also forgot to mention that the bread makes a huge difference. The La Segunda Bakery here in Tampa has been making Cuban bread for 100 years. The loaves are about 3 ft long and cooked with a piece of palmetto leaf that gives it a perfect crease on top. Once you have this bread, it is difficult to have any other. It is also great just with a little butter and toasted for breakfast. Search Google Images for “la segunda bakery cuban bread” for some pictures.
Okay, now I am dying to go to Tampa to try this bread! I just looked up a few recipes for traditional cuban bread, it looks like they are made with lard. I totally want to try it!!
Lasaunda IS THE BEST. The salami was added in Tampa to not only add flavor but to also include the Italian population since the pork was the Spanish and Cubans in Tampa at the time. The pressing is essential as is the bread. Never ever used sour dough or other breads so results may vary. P.S. I was born and raised in Tampa buy my Spanish mother and father and still to this day make the Cuban sandwiches every Christmas day and since I now live two hours away from Tampa drive there just to pick up the LA Segunda bread and my wife makes the mojo pork for Christmas eve for special meal of rice and black beans. God I Love I love Tampa. ENJOY.
Ummm, did anyone else think of Andy Garcia when you saw “Cubano”??? Well, I did! Whew, I’ll take Andy Garcia anyday! This pork looks divine!
Made the Cuban Mojo marinated pork to make this sandwich today. So good. Kids ate the pork but deconstructed the sandwiches, paired it with papas rellenas (too much goodness.) Love this so much.
Ooh I want to pair that pork with papa rellenas! Good idea Shani :) Thanks for your comment!
This reminds me of an old favorite. It has been years since I sunk my teeth into a Cubano. Now I want one!
Let me know if you try this one out!
Can you please make me a cubano? I had 4 recipe fails in the kitchen this weekend and all I’d like right now is a cubano (and maybe an extra side of that pork). Also – This isn’t the most embarrassing thing that could happen at a grocery store – you COULD have left a trail of sugar as you walked around the store…. just sayin’. ;)