Cuban Sandwich

Cuban sandwiches have a way of making a simple meal feel memorable. The first time we made Cuban sandwiches at home, the press popped open and you could hear the bread crackle. Everyone at the table paused for a moment, and we could tell from the first bite that this would become one of those recipes we return to all the time.

If you've never had one, a Cuban sandwich is a classic made with crispy toasted bread, roast pork, ham, Swiss cheese, pickles and mustard, pressed until everything melts together. It's familiar and comforting, but there's something about the balance of salty, tangy and warm that stays with you long after the plate is empty. That's the magic of a good Cuban sandwich recipe: nothing complicated, just good ingredients treated the right way.

We usually make Cuban sandwiches on weeknights when everyone's starving and we need to eat fast. They're also a hit on weekends if friends come over. There's never anything left. People always ask how to make them at home, and it's not that hard. Just get good bread, some flavorful pork and a hot press. That's it.

What stands out

• It's the kind of meal everyone gets excited about Cuban sandwiches always bring people to the table fast. The mix of warm bread, melted cheese, salty ham and the brightness of mustard and pickles makes them incredibly satisfying. Even our kids, who have different tastes, agree on this one and eat in silence for a few minutes, which never happens.
• Simple ingredients with real flavor A Cuban sandwich recipe doesn't ask for anything complicated. Just good bread, roast pork, ham, Swiss cheese and a hot press that brings it all together. When those ingredients melt into each other, you get that bite that makes you pause for a second.
• Great for busy days and relaxed weekends We make Cuban sandwiches when everyone is hungry at once, and also when friends drop by and we need something effortless that still feels like a treat. Trust us, nobody feels like they're waiting forever for dinner.
• Always the first thing to disappear There has never been a leftover Cuban sandwich in our house. Someone always goes back to the counter hoping there's one more hiding under the foil. That's when you know a recipe deserves a spot in the rotation.

And if you're craving a little something extra on the side, try it with our Sticky Thai Chicken Wings or lighten things up with our Honey Mustard Chicken Salad With Bacon & Avocadothey're good for rounding out the plate

Ingredients

Just a handful of simple things come together to make this Cuban Sandwich unforgettable:

• Bread Good bread makes a huge difference in Cuban sandwiches. We always look for soft Cuban bread or something similar with a thin crust that crisps beautifully when pressed. We tried using regular sandwich bread once and it fell apart immediately. The right bread holds everything together and gives you that satisfying crunch without drying out.
• Roast Pork This is the heart of a Cuban sandwich recipe. Leftover roast pork works perfectly and makes this an easy meal to throw together, especially on weeknights when our kids walk into the kitchen asking when dinner is ready. It brings tenderness and real depth that ham alone can't give.
• Ham Ham adds the salty layer that balances the pork. We use thin slices so they melt into the cheese and mustard instead of overpowering them. It keeps the bite soft and even.
• Pickles and Mustard These two are what keep Cuban sandwiches from feeling heavy. The pickles add that bright snap, and the mustard cuts through the richness. If we skip either one, the sandwich tastes flat. When everything presses together, this is the part that makes you want another bite right away.

Note: Find the full list of ingredients and measurements in the Recipe Card.

Substitutions

Sometimes you just work with what you have at home, and Cuban sandwiches are great for that. They're flexible, and a few simple swaps still keep them tasting right.Bread If you can't find Cuban bread, use soft French rolls or hoagie rolls. They press well and stay tender inside. Avoid thick crusty loaves, they don't compress properly and the sandwich turns stiff.

Pork Leftover roast pork shoulder or pork loin works great, but if you don't have any ready, sliced roasted turkey is a reliable swap. It still pairs well with mustard and pickles and keeps the sandwich structure right.

Pickles If classic dill pickles aren't your favorite, bread and butter pickles work too. They add a hint of sweetness without throwing off the balance. Slice them thin so they don't slide out under heat.

Cheese Swiss is classic because it melts smoothly and doesn't overpower the pork. Provolone is a good alternative if you prefer something milder. Avoid cheddar or strong cheeses, they take over the whole sandwich.

Pressed, Pan-Pressed, or No Press at All?

We know pressing sandwiches can feel like an extra step, but it makes a huge difference with Cuban sandwiches. The press is what gives you that crisp outside and soft melted inside. If you have a sandwich press or panini press, use it. It does most of the work for you and gives the bread that good crunch.

If you don't have one, a heavy skillet works just as well. We place a sheet of parchment over the sandwich and press another pan on top. My kids love helping with this part because they think it looks like a science experiment. You can watch how we do it in the quick video here.

We don't recommend skipping the pressing step. If you just toast or heat the sandwich, the bread stays soft and the ingredients don't melt together the same way. Pressing is what turns a good sandwich into a real Cuban sandwich. If you want to make it even easier, this is the press We use at home and always keep on the counter.

On the stove

Because the beauty of a Cuban Sandwich is all in the layers and the press. Follow these steps and let the magic happen.

1. Marinade: Trim pork shoulder, remove excess fat, then mix juices, zests, herbs, garlic, and cumin. Whisk in oil, salt, and pepper.

1. Pork Roast: Cook pork in a pressure cooker with stock, bay leaves, onion, and marinade until tender.

1. Slice & Sauce: Slice pork. Reduce cooking liquid, stir in cornflour, then mustard.

1. Sandwich Assembly: Split bread, spread sauce, and layer pork, ham, salami, cheese, and pickles.

1. Press & Toast: Heat skillet with butter. Press sandwiches under paper, cook until golden and melty.

1. Stand & Serve: Rest 1 minute before cutting. Serve hot.

If you want to round out Cuban sandwiches into a full meal, sides with texture and brightness work well. Crispy Fries are always the first thing to disappear at our table. They're crunchy outside and soft inside, and they make the good match for a hot, pressed sandwich.

For something fun and Latin-inspired Esquites (Mexican Street Corn Cups) bring heat, creaminess and lime, and they're easy to serve in little bowls so everyone can grab their own. If you're in the mood for something more indulgent Homemade Truffle Fries take things up a notch with buttery mushrooms and garlic cream that feel like a treat.

When we want something warming Cheesy Potatoesare a favourite for cozy nights at home. And if you'd rather go in a totally different direction Pad Thai With Chicken & Tofu adds a fresh contrast and works surprisingly well next to Cuban sandwiches.

Cook notes

If you can't find Cuban bread, soft French rolls or Italian loaves work well. Just avoid crusty baguettes. They're too hard to press.

Nope. A heavy skillet or pan on top works just as well to get that golden, melty press.

Yes! Roast the pork a day before, slice it, and reheat when ready to assemble your Cuban Sandwich.

They're best fresh, but you can freeze the pork and assemble later. Avoid freezing the whole sandwich; bread and pickles lose their texture.

See It In Action: Step-By-Step

What you need

• 1 lb boneless pork shoulder
• 1 cup fresh orange juice
• ½ cup fresh lime juice
• 1 lime zested
• 1 orange zested
• 2 tbsp oregano
• 2 tbsp fresh coriander chopped
• 2 tbsp minced garlic
• 2 tsp cumin powder
• ½ cup olive oil
• 1 tsp salt
• 1 tsp black pepper
• 3 cups low sodium chicken stock
• 2 bay leaves
• 1 red onion roughly chopped
• 1 tbsp cornstarch (cornflour)
• 2 tbsp dijon mustard
• 4 loaves cuban bread 6-inch/15cm
• 10 oz deli ham sliced
• 2 slices salami
• 8 slices swiss cheese
• 4 pickles thinly sliced
• 1 tbsp butter

Method

1. Trim pork shoulder and remove excess fat.
2. To make the marinade, combine orange juice, lime juice, zests, oregano, coriander, garlic, and cumin. Whisk in olive oil, salt, and pepper. Set aside
3. Place pork in a pressure cooker with chicken stock, bay leaves, onion, and marinade. Cook on low until tender, about 40 minutes.
4. Remove pork and slice thinly. To make the sauce, strain cooking liquid into a saucepan, reduce by half, add cornflour and stir until thickened. Once it's reached desired consistency, stir in Dijon mustard. Remove from heat and set aside
5. Split bread loaves, spread sauce, then layer pork, ham, salami, cheese, and pickles.
6. Heat butter in a skillet over medium-high. Place sandwiches, cover with baking paper, press down on top with something heavy (we use another pan that's a touch smaller), and cook 3 minutes per side until golden and cheese melts.
7. Let stand 1 minute before cutting. Serve hot.