
A perfectly pressed Cuban sandwich with mojo pork, Swiss Gruyere, dill pickles, smoked ham, and a tangy mustard mayo spread for irresistible flavor.

This Cuban sandwich Cubano has been a constant in my kitchen whenever I crave something that is both comforting and loaded with bold, layered flavors. I first fell in love with this combination during a food market visit where a vendor folded roast mojo pork and mustard into a warm, pressed loaf. I recreated the memory at home and over time refined the assembly and pressing technique so the bread crisps perfectly while the inside becomes melty and cohesive. The contrast of the tangy mustard-mayo spread, the bright dill pickles, the smoky ham, and the citrus-scented mojo pork makes every bite sing.
What makes this sandwich special is how simple ingredients transform when combined and pressed. The Swiss Gruyere melts into a glue that holds together thin slices of pork and ham, while the toasted bread gives a crunchy exterior. I often make this on weekend afternoons when family is nearby. It comes together quickly when you have reserved mojo marinade from a previously cooked pork, and it travels well to picnics or casual dinner tables. The tactile pleasure of slicing into a warm, pressed sandwich is part of the joy of serving this dish.
I remember serving this at a small family reunion; everyone debated who would get the last quarter because the cheese had melted perfectly and the crust was crisp. It became a quick fallback when I needed to feed hungry kids after a soccer game because it is quick, filling and portable.
One of my favorite moments with this sandwich is making it for an impromptu neighborhood picnic. People loved the interplay of bright mojo notes against smoky ham. The sandwich travels well when wrapped and pressed tightly, and it always sparks questions about how I achieved such a crisp crust while keeping the interior luxuriously melty.
To store leftovers, wrap each sandwich quarter individually in parchment or plastic wrap and place them in an airtight container. Refrigerate for up to 3 days. For the best texture when reheating, use a skillet over medium heat or a panini press. If you must use the oven, preheat to 350 degrees Fahrenheit and warm for 8 to 10 minutes wrapped loosely in foil to prevent overbrowning. Avoid microwaving whole sandwiches because the steam softens the crust. For longer storage, freeze wrapped sandwiches for up to one month and thaw overnight in the refrigerator before crisping in a pan.
If you cannot find Cuban loaf, choose a wide Italian or French loaf with similar crumb structure. Swap Gruyere for Emmental or a mild Swiss if necessary. For a turkey variation, replace the pork and ham with smoked turkey breast and cooked, shredded pork shoulder for a lighter option. If you need dairy free, omit the cheese and replace with a dairy-free melter or a thin slice of avocado for creaminess. For gluten free, use a sturdy gluten-free loaf and press gently to avoid crumbling.
Serve with crisp kettle chips or a light green salad dressed with citrus vinaigrette to complement the sandwich’s richness. Pickled red onions or extra dill pickles on the side add brightness. For a brunch spread, offer sliced fruit and strong coffee. Garnish with a sprig of fresh parsley or a small pile of extra pickles for color. Cut sandwiches into manageable quarters for parties and arrange them on a wooden board so guests can grab them easily.
The Cubano traces its roots to Cuban communities in Florida where Cuban laborers adapted sandwich formats from Spain and local bakeries. Traditionally made with roast pork marinated in mojo, Swiss cheese, ham and pickles, it was pressed to compact the fillings and warm them through. The press creates the distinctive texture and melds flavors born from Cuban citrus marinades and Spanish cured meats. Regional variations exist, but the core layers of pork, ham, cheese and pickles remain central.
In summer, swap in quick pickled cucumbers or add fresh heirloom tomato slices after pressing for a lighter take. During cooler months, use heartier smoked gouda and serve alongside roasted root vegetables to complement autumn flavors. For holiday gatherings, make smaller slider versions with leftover roast pork or ham for easy passing. Adjust the mustard-mayo ratio to be slightly more tangy in summer to brighten the flavors.
For meal prep, toast bread halves and store them wrapped at room temperature for a day. Mix the spread and keep it refrigerated in a sealed container. Slice meat thinly and portion cheese and pickles into small containers for quick assembly. When ready to eat, assemble and press just before serving to preserve texture. Packing sandwiches wrapped and pressed keeps them compact and prevents sliding during transport for lunches or road trips.
There is a simple joy in pressing these sandwiches: the crisp exterior, the melty interior and the bright hits of pickle and mojo. Share with friends and family and encourage them to take the first bite so you can watch their expressions change as the flavors unfold. Make it your own and enjoy the delicious contrast in every slice.
Toast the cut sides of the bread before assembling to prevent sogginess from the spread.
Use thin slices of meat so the sandwich heats evenly and the cheese melts fully.
Let the sandwich rest one minute after pressing before slicing to reduce filling spill.
This nourishing classic cuban sandwich cubano recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
If you do not have reserved mojo marinade, substitute 1 teaspoon fresh lime juice and a pinch of garlic powder to mimic the citrus and garlic notes.
Yes, you can assemble ahead, wrap tightly and refrigerate for up to 24 hours. Press or reheat just before serving to maintain crispness.
This Classic Cuban Sandwich Cubano recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Slice the loaf in half lengthwise and then vertically into quarters. Toast all cut sides on a preheated panini press, grill pan or skillet for about 2 minutes until lightly golden to prevent soggy bread when assembled.
In a small bowl combine mustard, mayonnaise and 1 1/2 tablespoons reserved mojo marinade. Taste and adjust seasoning. Spread evenly over all four cut sides of toasted bread halves.
On the bottom half of one loaf layer a quarter of the cheese, half the pickles, half the pork, half the ham, and then another quarter of the cheese. Repeat for second sandwich with remaining ingredients.
If using a panini press brush top and bottom of sandwiches with softened butter and cook on medium for approximately 6 minutes until golden and cheese is melted. Let rest briefly before slicing.
For grill pan or cast iron skillet melt butter or brush surface. Place sandwich on hot pan and press with a second skillet. Cook 3 to 4 minutes per side until toasted and cheese is melted, brushing top with butter before flipping.
Allow sandwiches to rest one minute, then cut each into halves or quarters. Serve warm with extra pickles or chips for a complete meal.
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