Cuban Sandwich Pressed Pork Ham

The first time I bit into a proper Cuban sandwich in Miami, I couldn't believe how something so simple could taste so extraordinary. The bread had this incredible crunch that gave way to savory pork, salty ham, and tangy pickles all working together. I spent the next three years trying to recreate that magic in my own kitchen, learning that the secret lies in how you press it and getting the bread right. Now it's become my go-to comfort food, especially on rainy weekends when I need something warming and satisfying.

Last summer, my brother came over after a rough week at work, and I made these sandwiches for us. He took one bite, closed his eyes, and said this was exactly what he needed—reminded him of our trip to Havana years ago. We sat at the counter eating them hot off the press, and the whole kitchen smelled like toasted bread and melting cheese. Sometimes the best meals aren't the fancy ones but the ones that feel like a warm hug.

Ingredients

• Roast pork: Thin slices are crucial here—I've learned that slightly thicker deli style cuts give you that authentic texture without drying out
• Deli ham: Use a good quality ham, something with a bit of smoke if you can find it
• Swiss cheese: The mild nutty flavor balances perfectly with the mustard and pickles
• Cuban bread: If you can't find it, a soft French or Italian loaf works—just avoid anything too crusty
• Yellow mustard: Don't be shy with it, this is what gives the sandwich its signature tang
• Dill pickles: Thinly sliced is best so they don't slide out when you bite
• Unsalted butter: Softened butter helps achieve that golden crispy exterior

Instructions

Prep your canvas:

Slice the Cuban bread horizontally and spread that yellow mustard generously on both cut sides

Build the masterpiece:

Layer the bottom half with roast pork first, then ham, Swiss cheese, and arrange pickle slices on top

Bring it together:

Place the top bread half on and give it a gentle press so everything settles

Butter it up:

Spread softened butter on the outside of both sides—this is what creates that beautiful golden crust

Get it hot:

Heat your skillet or sandwich press over medium heat until it's ready

Press and wait:

Place sandwiches in the skillet and press down with a heavy pan or use your sandwich press for 4 to 5 minutes per side

The final touch:

Carefully remove from heat, slice each sandwich diagonally, and serve while everything's still melty

Save

These sandwiches have become a Friday night tradition in my house. There's something magical about gathering around the counter while they press, the cheese aroma filling the kitchen, everyone hungry and anticipating that first crispy bite. Food this good was meant to be shared with people you love.

Getting That Authentic Crunch

The bread makes or breaks this sandwich. I've found that Cuban bread is worth seeking out, but in a pinch, a day old French baguette works beautifully—it's sturdier and crisps up better than fresh bread. The exterior should be substantial enough to hold all those layers without falling apart.

Make It Your Own

While the classic combination is perfect for a reason, I've discovered some happy accidents along the way. Sometimes I add a thin layer of mayonnaise for extra richness, or swap in provolone when I'm out of Swiss. The key is keeping those core flavors—pork, ham, pickles, mustard—intact.

Perfect Pairings

A Cuban sandwich deserves the right companions to make it a complete meal experience. I've found some combinations work better than others to balance out those rich, savory flavors.

• Plantain chips add that perfect sweet and salty crunch on the side
• A simple green salad with citrus dressing cuts through the richness
• Nothing beats a cold mojito or light lager to wash it all down

Save

There's something deeply satisfying about pressing your own sandwich at home. It's become my little ritual—buttering the bread, layering the ingredients, listening to that satisfying sizzle. Perfect food doesn't always have to be complicated.

Recipe FAQs

→ What makes a Cuban sandwich authentic?

Authentic versions use Cuban bread, roast pork (not just ham), Swiss cheese, pickles, and mustard. The key is pressing it until crispy and melty.

→ Can I make these without a sandwich press?

Absolutely. Use a skillet and press down with a heavy pan or cast iron skillet while grilling. Flip halfway through for even crisping.

→ What bread works best if I can't find Cuban bread?

Soft French or Italian bread makes excellent substitutes. Look for bread with a thin crust and soft interior that presses well.

→ How do I prevent the bread from getting soggy?

Butter the exterior before grilling and press firmly to create a seal. Serve immediately after cooking for best texture.

→ Can I assemble these ahead of time?

Assemble up to 4 hours before cooking, wrap tightly, and refrigerate. Grill just before serving for maximum crispiness.

→ What sides pair well with this sandwich?

Plantain chips, black bean soup, or a simple citrus salad complement the rich flavors perfectly.