Classic Cuban Sandwich

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This easy Classic Cuban Sandwich is a perfect balance of smoky pork and ham, tangy pickles, and gooey cheese inside soft, crispy Cuban bread. It’s a delicious, quick lunch or dinner option ready in under 20 minutes.

Whenever I think of a sandwich that combines simplicity with deliciousness, the Classic Cuban Sandwich stands out. The delightful layers of juicy roast pork, ham, mustard, and pickles pressed between warm, crispy bread make it truly exceptional.

It’s quick to whip up, making it perfect for any day when you want a seriously satisfying lunch.

For another warm and satisfying bite, try my chicken club sandwich or meatloaf sandwich next!

Why I love this recipe

I love this recipe because it brings the perfect balance of salty, tangy, and cheesy. It’s warm, pressed to perfection, and every bite has a little crunch and a lot of comfort.

Can I Use Other Breads Instead of Cuban Bread?

Yes! Cuban bread has a unique texture, but French or Italian bread makes a great substitute. The important part is having bread that crisps on the outside and stays soft inside after pressing. I recommend avoiding thick or heavy breads because they can overpower the sandwich. Pick a loaf that’s light and easy to slice lengthwise for the best results.

Ingredients

Here’s everything you need to make a Cuban sandwich at home. I keep it simple and use what’s already in my fridge, and it still turns out incredibly tasty every time.

• Cuban bread – use a crusty French bread if you can’t find Cuban bread
• roast pork – use a pulled pork, slow cooker carnitas, or thinly sliced; rotisserie chicken is a quick substitute
• ham – any deli ham works
• cheese – Swiss is traditional, but use your favorite melty cheese, I like Manchego too!
• dill pickles – sliced thin for crunch and tang
• yellow mustard – don’t skip it, it ties everything together!

Step by step 

1. Warm a heavy skillet or panini press over medium heat.
2. Slice the Cuban bread lengthwise and spread mustard on both cut sides.
3. Add layers of roast pork, ham, cheese, and pickles to one side of the bread. Top with the other half and press it down lightly.

1. Cook the sandwich until the bread is golden and crisp and the cheese has melted, about 3 minutes per side if using a skillet.
2. Serve hot, either whole or sliced into portions.

Variations

If Swiss isn’t your thing, try cheddar, Machengo, or provolone cheese instead. I like to switch it up with a little mayo or hot sauce sometimes as well. If you’re out of roasted pork, shredded rotisserie chicken works in a pinch.

You can also add your favorite toppings like shredded lettuce or tomato slices to make the sandwich your own.

Storage

Wrap any leftover sandwiches in foil and keep them chilled. When you’re ready to eat, reheat in a pan or toaster oven so that the crust stays golden and crunchy.

I don’t recommend microwaving leftover Cuban sandwiches because it’s not the best choice for keeping the crispy texture.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!