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Sandwiches · Cuban

Cuban Sandwich

Roast pork, ham, Swiss and pickles, pressed flat until crisp and melty.

Hands-on
35 min
Total
35 min
Makes
4 sandwiches
Serves
4

Uses roast pork that is already cooked (deli-sliced or leftovers). Two batches of two sandwiches, about 12 minutes each, with the first batch kept warm in a low oven; that oven heats while you assemble, so it isn't added. Total = 35 min active.

Oven 120 °C · 100 °C fan (250 °F)

  • easy
  • pressed-sandwich
  • lunch
  • leftovers

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Cuban Sandwich
Amount
Units
Oven

Ingredients

You need: large heavy skillet (cast iron is ideal) · second heavy skillet or a heavy pot to press the sandwiches · bread knife · spatula · baking sheet (to keep the first batch warm) · oven mitts · instant-read thermometer (optional)

Contains: milk · wheat

Method

  1. Cut and spread the bread

    Cut the loaf crosswise into 4 equal lengths, then split each one lengthwise. Spread about 1/2 tbsp mustard on every cut side (about 60 ml / 1/4 cup in total).

  2. Build the sandwiches

    Divide 170 g (6 oz) roast pork, 170 g (6 oz) ham, 170 g (6 oz) Swiss cheese and 6 to 8 pickle slices among the 4 bottom halves, trimming the pickles to fit. Put the tops on and press each sandwich together firmly with your hands.

  3. Warm the oven for holding

    Heat the oven to 120°C (100°C fan, 250°F) with a baking sheet inside, for keeping the first batch warm.

  4. Press the first batch

    Melt 1 tbsp butter in the large skillet over medium-low heat. Lay in 2 sandwiches and set the second heavy skillet or pot on top to weigh them down. Cook about 6 minutes.

    Ready when: The bottom is golden brown and crisp and the sandwich has flattened.

    Otto tried this firstOtto turns the heat up to high to speed things along. The bread scorches while the cheese in the middle is still cold. Medium-low and a heavy weight do the job.

  5. Flip and finish

    Flip the sandwiches, put the weight back on and cook about 6 minutes more. Move them to the warm baking sheet in the oven.

    Ready when: Both sides golden brown, the cheese fully melted and the filling hot all the way through. If you used leftover home-cooked pork, the centre should reach 74°C (165°F), the food-safety target for reheated leftovers.

  6. Second batch and serve

    Melt the remaining 1 tbsp butter in the skillet and press the last 2 sandwiches the same way, about 6 minutes per side. Cut every sandwich in half crosswise and serve right away.

    Ready when: Golden brown on both sides with the cheese melted through.

Swaps

  • Instead of Cuban bread: a soft French or Italian loaf, or soft sandwich rolls Any soft loaf with a thin crust presses well.
  • Instead of pressing in a skillet: the oven: brush the outside with melted butter, wrap in foil, set between two baking sheets weighted with an ovenproof skillet and bake at 220°C (200°C fan, 425°F) about 20 minutes Bake until heated through and the cheese has melted; cool a minute before unwrapping.

Make ahead, store & reheat

Storage
Best eaten straight away. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
Reheat
Re-crisp in a dry skillet over medium-low heat with a weight on top until the centre is steaming hot, 74°C (165°F).

If something goes wrong

  • Bread burnt but cheese not melted Why: The heat was too high.
    Cook over medium-low and give each side the full time under the weight.
  • Sandwich puffy, not flat and crisp Why: Not enough weight on top.
    Use a heavy skillet or pot as a press and keep it on the whole time.

Good to know

  • Thinly sliced meat and cheese heat through faster and press flatter.
  • Some versions add salami or a little mayonnaise; the classic build is pork, ham, Swiss, pickles and mustard.
  • No second skillet? A heavy pot on top works as the press.

Safety

  • The skillet, the pan used as a weight and the melted cheese all get very hot. Lift the weight with oven mitts; kids should let an adult handle the hot pans.
  • Keep raw meat away from the cooked meats and bread. This recipe uses pork that is already cooked.
  • Check the bread and ham labels for allergens; some breads contain milk, egg or sesame.