Description
A classic Cuban Sandwich featuring slow-cooked shredded pork, deli ham, Swiss cheese, and dill pickles layered inside buttery Cuban bread spread with a tangy mustard-mayo blend, then grilled to golden perfection for a crispy, melty finish.
Ingredients
Scale
Sandwich Spread
- ¼ cup yellow mustard
- ¼ cup mayonnaise
Sandwich
- 1 loaf Cuban bread (about 10 ounces), cut into 4 sandwich portions
- 4 tablespoons butter, softened
- 2 to 2½ cups slow cooker Cuban pork, shredded and lightly crisped
- 4 slices deli ham (black forest, honey, smoked, or your favorite variety)
- 16 to 20 dill pickle chips (4 to 5 per sandwich)
- 8 slices Swiss cheese
Instructions
- Prepare the Spread: In a small bowl, combine the yellow mustard and mayonnaise thoroughly and set aside for assembling the sandwiches.
- Prepare the Bread: Trim the ends off the Cuban bread for straight cuts, then slice into 4 sandwich-sized portions. Slice each portion horizontally to create top and bottom halves. Spread softened butter on the outside surfaces of both halves (about 1 tablespoon per sandwich). Flip each half over and spread about 1 tablespoon of the mustard-mayo mixture on the inside cut sides.
- Assemble the Sandwiches: Working with two sandwiches at a time, evenly distribute half the shredded Cuban pork onto the bottom halves of the bread, spreading it out evenly. Layer each with 1 or 2 slices of deli ham, 4 to 5 dill pickle chips, and 2 slices of Swiss cheese, arranging the cheese as needed to fit the bread. Place the top halves of the bread over the fillings with the buttered sides facing outward. Repeat with the remaining ingredients to assemble the other two sandwiches.
- Grill the Sandwiches: Heat a large skillet or griddle over medium-high heat. Place the sandwiches in the hot skillet and then set a second heavy skillet on top of each sandwich to press them down—cast iron skillets work especially well here. Cook for 3 to 4 minutes per side until the bread is nicely browned and the cheese melts thoroughly.
- Keep Warm: To keep the sandwiches warm while cooking remaining batches, place the cooked sandwiches on a foil-lined baking sheet and transfer to a preheated oven at 200°F until all sandwiches are ready to serve.
Notes
- Slow cooker Cuban pork should be shredded and lightly crisped before assembling for best texture.
- Using Cuban bread is key to achieving the authentic taste and texture of a Cuban sandwich.
- Pressing the sandwiches with a heavy skillet mimics a traditional panini press or sandwich grill.
- If you don’t have a second skillet, use a heavy weight or foil-wrapped bricks to press the sandwich.
- Serving immediately after grilling ensures the best balance of crispiness and melty cheese.
