Cuban Sandwich Recipe with crisp pressed French bread, melty Swiss, pork, ham, pickles, and a creamy mustard sauce.
Author’s Notes
Crispy, Cheesy, Pickle-y Perfection!
It’s no secret I’m a huge sandwich and salad girl. There are dozens of both on this site, and honestly, they’re some of my favorite recipes to create!
I shared these Cuban Sliders a couple of years ago, and they’ve become a favorite both on the site and in my own home. So when I realized the other day that I still hadn’t shared an actual Cuban Sandwich recipe, I knew that had to change immediately.
I already had all the ingredients for the sliders, but I called an audible and started working on this sandwich instead, haha. And honestly? These are incredibly good. They have the most perfectly crisp exterior, a melty, cheesy interior, a pop of tang from the pickles, and just the right amount of salty savoriness from the pork and ham.
Oh, and the mustard-mayo-sour cream sauce? Divine!
Ingredients In This Cuban Sandwich Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Bread | I use French bread because I don’t have easy access to Cuban bread. For a more authentic sandwich, buy or make Cuban bread. |
| Mayo, sour cream, mustard | Stir these together for my favorite creamy mustard sauce. Be sure to use yellow mustard for that classic Cuban sandwich flavor. |
| Swiss cheese | Baby Swiss is milder and creamier, while regular Swiss has a stronger, nuttier flavor, and either works great here. |
| Ham and pulled pork | Use thin-sliced, fully cooked ham, and warm the pulled pork before assembling so every bite of this Cuban Sandwich Recipe is hot and melty. |
| Dill pickles and butter | Use thin-sliced, fully cooked ham, and warm the pulled pork before assembling so the center of this Cuban Sandwich Recipe heats through. |
Chelsea’s Notes
Let’s Talk About Pork
Use leftover un-sauced pulled pork, store-bought prepared pulled pork, or slow-cook a small pork shoulder until tender. Warm the pork before adding it to the sandwich.
When I make this Cuban Sandwich Recipe, I either buy prepared pulled pork or use leftovers from my BBQ Pulled Pork recipe (without the BBQ sauce).
What To Serve With This Cuban Sandwich Recipe
- Black beans and rice
- Cucumber tomato salad with a quick balsamic dressing
- Coleslaw or something creamy and crunchy
- Corn salad with creamy avocado
- Fresh fruit or a quick fruit salad
Storage
Cuban sandwiches are best fresh, but leftovers can be wrapped in foil and refrigerated for 2–3 days. Reheat in the oven or air fryer until warmed through and crisp.
More Amazing Sandwich Recipes:
Cuban Sandwich Recipe
Equipment
- Large pan plus another pan to press down
Ingredients
- 1/4 cup mayo
- 1/4 cup yellow mustard
- 1 tablespoon sour cream
- 1/8 teaspoon paprika
- 1 loaf Cuban bread or French bread, cut into 3 pieces then cut in half
- 8 slices Swiss cheese
- 9 thin slices smoked deli ham
- 1-3/4 cups cooked pulled pork warmed through, see note 1
- 1-2 large dill pickles sliced thinly lengthwise & patted dry
- 2 tablespoons unsalted butter plus more as needed
Instructions
- In a small bowl, whisk together the mayo, mustard, sour cream, and paprika.
- Trim the ends off the bread (chef's snack!). Cut the loaf into 3 sections, then slice each section horizontally to make tops and bottoms for 3 sandwiches.
- Spread the sauce generously on the inside of each piece of bread, dividing it evenly among the sandwiches.
- Layer each bottom half with 2 slices Swiss cheese, 3 slices ham, warm pulled pork, pickle slices, and 2 more slices Swiss cheese. Add the top pieces of bread.
- Heat a heavy skillet, cast iron if you have it, over medium heat. Add 2 tbsp butter and once melted, add the sandwiches, then press them down with another heavy skillet or pot. You can also use a sheet pan weighted with a few cans.
- Cook for about 3 minutes per side, watching closely and adjusting the heat as needed, until the bread is dark golden and crisp, the cheese is melted, and the filling is warmed through.
- Let sandwiches stand for 1 minute, then slice in half and serve immediately.
