Cuban Sandwich
Roast pork, sliced ham, Swiss cheese, pickles and yellow mustard pressed between buttered Cuban bread until shatteringly crispy and the cheese is molten. Florida-Cuban diner classic, panini-press perfect.
20 minEasy~568 kcal / servingCuban
Contains glutenContains dairy
Nutrition
568 kcal
Calories
38 g
Protein
56 g
Carbs
21 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 2 small Cuban bread
- to taste Hot sauce
- 150 g Slow-roast pork
- 40 g Butter
- 150 g Swiss cheese
- 120 g Cooked ham
- 10 slices Gherkins
- 2 tbsp Yellow mustard
Instructions
- Cut the Cuban-style bread (or ciabatta/baguette) lengthways but don't slice all the way through. Open like a book.
- Smear yellow mustard generously on both cut surfaces.
- Layer the bottom half: slices of cooked ham (overlapping), sliced roast pork (overlapping), Swiss cheese (covering everything edge-to-edge), thinly sliced pickles, more Swiss cheese on top.
- Close the sandwich. Press down firmly with your palm.
- Spread softened butter generously on the OUTSIDE of both top and bottom of the bread.
- Heat a wide heavy pan over medium-low heat (no oil). Lay the sandwich in. Place a heavy pan (or foil-wrapped brick) on top to press.
- Cook 4-5 min until the bread is deep gold and crisp. Flip carefully (use 2 spatulas). Press again. Cook 3-4 more min — the cheese should be fully melted and the bread shatteringly crisp.
- Lift onto a board. Rest 1 minute. Slice diagonally with a serrated knife. Plate with kettle chips, sliced pickles, hot sauce on the side. Cold beer alongside.
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