Easy Cuban Sandwich (Miami Style) Pressed to Perfection

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There’s a reason the Cuban sandwich is a staple on every menu from Hialeah to Little Havana, it’s simple, bold, and downright satisfying. The crisp bread, the layers of juicy pork, savory ham, creamy cheese, and those tangy pickles, it’s a flavor bomb in sandwich form.

This version keeps all the magic but comes together fast, so you can bring a taste of Miami to your own kitchen without fuss.

Why the Cuban Sandwich Is So Good

The magic is in the balance: crunchy on the outside, warm and melty inside, and packed with bold, savory flavor. The classic version, called a “Cubano” in most spots, layers roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, then presses it until everything melds together in a golden crust.

If you’ve ever had one from a Miami bakery or a cafeteria window (ventanita), you know. And if you haven’t, well, you’re in for a treat.

Why You’ll Love This Cuban Sandwich

This is the best Cuban sandwich for a reason:

• Crispy, melty, and ready in about 20 minutes
• Uses ingredients you probably already have
• Authentic Cuban sandwich flavor, no fancy tools required
• Perfect for lunch, dinner, or weekend cravings

Ingredients

• 4 pieces Cuban bread or baguette – Cuban bread is best if you can find it, but French bread or a baguette will do in a pinch.
• 7 oz roast pork – Roasted pork shoulder (lechón) seasoned with mojo is traditional, but leftover pulled pork or sliced roast beef works too.
• 5.3 oz sliced ham – Any deli-style ham, preferably smoked or sweet.
• 5.3 oz melting cheese – Swiss is classic, but Gruyère, or provolone all melt beautifully.
• 4–6 pickle slices – Thin dill pickles for that essential tang.
• 2 tbsp mustard – Yellow is classic, but Dijon adds a fancy kick.
• 2 tbsp mayo – Optional, but gives a creamier texture.
• 1 tbsp olive oil (or butter)– To get that golden crust.
• Salt and pepper – Just a pinch to season the meat.

Note: A panini press or cast iron pan with a weight on top helps get that perfect press.

Tips for Making a Killer Cuban Sandwich

1. Don’t overload the sandwich.
   I know it’s tempting, but too many fillings = soggy center. Keep it balanced.
2. Use real Cuban bread if possible.
   The slight sweetness and crust of Cuban bread really makes a difference.
3. Press it properly.
   Whether it’s with a grill press, a heavy skillet, or even a foil-wrapped brick, pressure helps seal all the flavors together.

Step-by-Step Directions

1. Prep the bread and fillings
Spread mayo on one side of the bread slices, and mustard on the other. Layer pork, then ham, cheese, and pickles on one half of each sandwich.

2. Assemble and oil
Top with the second slice of bread (mayo/mustard sides facing out). Brush outside with olive oil.

3. Grill to golden
Heat your grill or pan to medium. Press and grill each sandwich for 3–4 minutes per side until golden brown and the cheese melts.

4. Serve hot
Let cool for 2 minutes, slice diagonally, and serve warm with chips or plantain strips.

Continue to Content

Yield: 4

Authentic Cuban Sandwich

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This crispy, melty Cuban sandwich is loaded with juicy pork, savory ham, tangy pickles, and creamy cheese, ready in 20 minutes for the ultimate comfort lunch.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

• 4 pieces Cuban bread or baguette slices
• 7 oz cooked roast pork (preferably mojo flavored)
• 5.3 oz ham, thinly sliced
• 5.3 oz Swiss cheese (or another melting cheese), sliced
• 4-6 pickle slices, thinly sliced
• 2 tbsp mustard (yellow or Dijon)
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

Prep the bread and fillings

Spread mayo on one side of the bread slices, and mustard on the other. Layer pork, then ham, cheese, and pickles on one half of each sandwich.

Assemble and oil

Top with the second slice of bread (mayo/mustard sides facing out). Brush outside with olive oil.

Grill to golden

Heat your grill or pan to medium. Press and grill each sandwich for 3–4 minutes per side until golden brown and the cheese melts.

Serve hot

Let cool for 2 minutes, slice diagonally, and serve warm with chips or plantain strips.

Notes

Don’t overload the sandwich.
I know it’s tempting, but too many fillings = soggy center. Keep it balanced.

Use real Cuban bread if possible.
The slight sweetness and crust of Cuban bread really makes a difference.

Press it properly.
Whether it's with a grill press, a heavy skillet, or even a foil-wrapped brick, pressure helps seal all the flavors together.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1557Total Fat: 43gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 124mgSodium: 3201mgCarbohydrates: 212gFiber: 9gSugar: 19gProtein: 81g

Give It a Try!

If you’re craving something quick, comforting, and packed with flavor, this Cuban sandwich delivers. It’s the kind of thing that disappears the second it hits the plate, crispy, gooey, salty, and just a little tangy. Try it for your next lunch or lazy dinner night and see why it’s a Miami classic.

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