The first time I tried a cubano was at a restaurant in Palo Alto called La Bodeguita Del Medio, back when I was a summer associate at the law firm where I would later go on to start my short-lived career as a practicing lawyer. I loved the crisp, pressed exterior, the melty cheese in the middle, and the savory ham—and I’m so glad it’s easy to replicate at home!
What is a Cuban Sandwich?
A Cuban sandwich, or cubano, is made with sliced deli ham, roast pork, Swiss cheese, pickles, and yellow mustard, all layered between Cuban bread that is sliced in half horizontally, submarine sandwich style. The sandwiched is grilled in a panini press, hot griddle, or frying pan. As the bread gets toasty on the outside, the cheese melts and the meat warms on the inside. Cuban sandwiches were created in either Key West or Tampa, where a neighborhood known as Ybor City has historically been home to thousands of Cuban immigrants. As the Cuban population spread throughout Florida and beyond, so did the popularity of the Cuban sandwich. In some parts of Florida where there were also large Italian populations, salami was added to the mix as well, so that’s another variation to consider if you’re making these cubanos! (We always love a good sandwich! Some of our other favorites are Indiana Pork Tenderloin Sandwich, The Ultimate Shrimp Po Boy Sandwich, and the Kentucky Hot Brown Sandwich.)
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Loaf of Cuban bread French bread, or Italian bread – Since Cuban bread is difficult to find outside of Florida, French bread or Italian bread are good substitutes. Yellow mustard Thinly sliced baked ham Shredded or sliced Cuban Mojo Pork – Or use store-bought pork roast. Sliced Swiss cheese Sliced dill pickles – You’ll need enough to cover the whole sandwich so you get pickles in every bite! Butter – Let the butter soften a bit so it’s easy to spread onto the bread.
Does a Cuban Sandwich Have Mayo?
People have very strong opinions about this! Some cubano recipes call for mustard and mayo to be mixed together and spread onto the bread, while traditionalists call for mustard alone. I prefer skipping the mayo, but if you want to give it a try, you can add a few tablespoons to the mustard in a small bowl and stir them together.
How to Make Cubanos
Here’s how to make your own Cuban sandwiches at home!
Tips for Success
This recipe is easy as can be, but here are a few additional hints and tips!
No panini press? No problem! You can make Cuban sandwiches in a hot griddle or frying pan. Place a heavy cast iron skillet on top, then weigh it down with some cans so it presses the sandwiches evenly. You will need to flip the sandwiches to cook both sides, but this method totally works. No leftover pork? If you haven’t made Cuban mojo pork and don’t have any pork roast leftovers on hand, you can usually get roast pork at the deli. Get the right mustard. Use yellow American mustard, not a spicy, grainy mustard for the most authentic cubano.
How to Store and Reheat Leftovers
If you end up with leftover cubanos, you can wrap them tightly with plastic wrap or foil, or transfer them to an airtight storage container. They’ll keep in the fridge for 2 to 3 days. You can eat the sandwiches cold, warm them up in the microwave, or heat them in a 350ºF oven until they’re warmed through.
Can This Recipe Be Frozen?
You can freeze these sandwiches for up to 3 months. Make sure they’re wrapped well; for even reheating, I recommend letting them thaw in the refrigerator first.
More Hot, Meaty Sandwiches You’ll Enjoy
Blue Bayou Monte Cristo Sandwich Slow Cooker Applesauce Pulled Chicken Sandwiches Slow Cooker Asian Pulled Pork Sliders Easy Chicken Parmesan Sliders Faux Yard Bird Sandwich from The Speckled Palate
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