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.

Ingredients

• Bread: One Cuban loaf or a wide Italian or French bread, about 1 pound. Look for a loaf with a light crust and airy crumb so it toasts crisp without becoming too dense. If you find Cuban bread, use that for the authentic texture.
• Butter: 2 to 4 tablespoons softened butter. Use 2 tablespoons for heavy weight pressing in a cast iron skillet and 4 tablespoons for brushing when using a panini press or grill pan. Unsalted butter gives you better control of seasoning.
• Spreads: 3 tablespoons yellow deli mustard and 3 tablespoons mayonnaise whisked together with 1 1/2 tablespoons reserved mojo pork marinade. The reserved marinade adds citrus and garlic depth; adjust mustard to taste.
• Cheese: 8 ounces Swiss Gruyere thinly sliced. Gruyere melts very well and adds a nutty, buttery character. Emmental or a mild Swiss will work as substitutes.
• Pickles: 4 large dill pickles, thinly sliced crosswise. Use firm dill pickles for crunch and bracing acidity that cuts through the fat.
• Pork: 1 pound mojo Cuban roast pork, sliced thin. Reserve 1 1/2 tablespoons of the unused marinade from the pork to mix into the spread for a citrus garlicky note.
• Ham: 6 ounces Black Forest or smoked ham, thinly sliced. The smoke in the ham complements the roasted pork and deepens the sandwich’s savory profile.

Instructions

Prepare and Toast the Bread: Slice the loaf in half lengthwise, then cut each half vertically so you end up with four long sandwich halves. Heat a panini press, grill pan or cast iron skillet over medium heat. Toast each cut side down until lightly golden, about 2 minutes per side, working in batches if necessary. The quick toast prevents the bread from becoming soggy when you add the spread and fillings. Remove toasted halves to a flat work surface and set aside. Make the Mustard-Mayo Spread: In a small bowl whisk together 3 tablespoons yellow deli mustard, 3 tablespoons mayonnaise and 1 1/2 tablespoons reserved mojo marinade. The marinade brings citrus and garlic brightness; if you do not have reserved marinade, add a teaspoon of fresh lime juice and a pinch of garlic powder. Taste and adjust seasoning before spreading. Spread and Assemble: Spread the mustard-mayo mixture evenly over all four cut sides of the bread. On the bottom half of one baguette layer a quarter of the cheese, half of the pickles, half the pork, half the ham, then another quarter of the cheese to sandwich the layers. Repeat for the second sandwich with the remaining ingredients. The cheese in the middle acts as a binder when it melts. Cook on a Panini Press: If using a panini press, preheat to medium. Brush the top and bottom of each assembled sandwich with softened butter. Place sandwiches on the press, close, and cook for about 6 minutes, or until the bread is golden and the cheese is fully melted. Remove and let sit 2 minutes before slicing for cleaner cuts. Cook on a Grill Pan or Cast Iron Skillet: For a grill pan, brush the surface with butter and cook sandwiches 3 to 4 minutes per side until toasted and the cheese melts. For cast iron, melt 1 tablespoon butter in the skillet over medium heat, add one sandwich, and place a second heavy skillet on top to press down. Cook 3 to 4 minutes, brush the exposed top with softened butter, flip the sandwich, and toast another 3 to 4 minutes. Repeat with the next sandwich. Slice and Serve: Transfer sandwiches to a cutting board and let them rest for one minute. Cut each sandwich in half or into quarters. Serve warm, optionally with extra dill pickles on the side. The rest keeps the filling settled so it does not spill when you slice.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.