This Cuban sandwich has been a weekend staple for me ever since I first tasted a warm, pressed Cubano on a humid afternoon in Miami. I discovered this combination while visiting a family friend who insisted I try the sandwich with their house mojo pork. The contrast of tangy pickles, rich Swiss-style cheese, smoky ham and citrus-marinated roast pork tucked into a long loaf made an instant impression. It’s the kind of food that brings people together: handheld, unmistakably savory, and quick enough to make on a busy night.

What makes this version special is the little technical details I keep coming back to — a properly toasted loaf that crisps without becoming brittle, a mustard-mayo spread that plays off the mojo marinade, and the right amount of heat and pressure so the cheese melts just enough to bind the layers without turning the bread soggy. I first refined these steps after hosting a casual backyard lunch; my partner still remembers the sighs when everyone took their first bite. This is a sandwich worth practicing once or twice to perfect, and once you do it becomes one of those reliable, crowd-pleasing go-tos.

Ingredients

• 1 loaf bread (1 pound): Use a Cuban loaf for authenticity, or a wide Italian/French bread if unavailable. Look for a soft crumb with a crust that will toast evenly — not too thick, not too airy.
• Butter (2 tablespoons): If using a cast iron skillet, keep 2 tablespoons unsalted butter to brown the bread; it adds flavor and helps crisping.
• Softened butter (2–4 tablespoons): Use 2 tablespoons for skillet pressing, 4 tablespoons if using a panini press or grill pan to ensure even browning.
• Yellow deli mustard (3 tablespoons): Classic yellow mustards are bright and tangy — choose a smooth deli-style mustard rather than coarse-grain for the authentic profile.
• Mayonnaise (3 tablespoons): Adds richness and helps the mustard spread evenly; use full-fat mayo for best mouthfeel.
• Reserved mojo marinade (1 1/2 tablespoons): From your roast pork — the citrus-garlic marinade brightens the spread; if you don’t have some reserved, a teaspoon of orange juice and a dash of garlic powder works in a pinch.
• Swiss or Gruyère (8 ounces): Thinly sliced for even melting; Gruyère adds a nutty depth, but classic Swiss is also excellent.
• Dill pickles (4 large): Thinly sliced crosswise; choose firm dill pickles for crisp acid contrast that cuts through the meat and cheese.
• Mojo roast pork (1 pound): Thinly sliced from leftover roast or freshly roasted. The citrus-garlic mojo is central to the sandwich’s flavor.
• Black Forest or smoked ham (6 ounces): Thinly sliced — the smoky, slightly sweet ham balances the savory pork.

Instructions

Slice the bread: Cut the loaf lengthwise into two long halves, then slice each half vertically so you end with four long pieces. This creates two sandwich sets. Toast these cut sides in a panini press, grill pan, or cast iron skillet until they take on a light golden color, roughly 90–120 seconds. Look for even browning and a dry surface to prevent sogginess; the slight toasting also seals the crust so the spread doesn’t soak in. Prepare the mustard spread: In a small bowl whisk together 3 tablespoons yellow mustard, 3 tablespoons mayonnaise and 1 1/2 tablespoons reserved mojo marinade. Taste and adjust — the mojo adds citrus brightness, so balance with a touch more mayo if the mixture is too sharp. Spread this mixture evenly over all four cut bread sides; this is your flavor bridge between meat and bread. Layer the fillings: Start with a layer of thinly sliced Swiss or Gruyère on the bottom piece (this protects the bread from moisture), follow with a layer of dill pickle slices in a single overlapping row, then lay the mojo roast pork slices flat and finish with the ham. Add another layer of cheese on top of the meats to ensure melting creates a seal when pressed. Repeat the stacking for the second sandwich. Keep layers even so each bite is balanced. Cook and press: If using a panini press: brush the outside of the loaf with softened butter (about 2–4 tablespoons total depending on method) and press at medium-high heat until the exterior is deeply golden and cheese is melted, typically 4–6 minutes. For a grill pan or cast iron skillet: melt 2 tablespoons butter in the pan, toast the sandwich bottoms until golden, flip and press with a heavy skillet or foil-wrapped brick, cooking each side 3–4 minutes until cheese fully melts. Use visual cues: cheese should be visibly gooey and bread uniformly browned. Rest, slice, and serve: Allow the pressed sandwiches to rest 1–2 minutes to let juices settle, then slice each into halves or quarters. Serve immediately so the exterior remains crisp and the interior warm and melty. If keeping warm, place in a low oven (200°F) on a wire rack to preserve texture.

Storage Tips

Store components separately for best results: keep sliced roast pork and ham in airtight containers in the refrigerator for up to 3 days. Pickles can be stored in their brine indefinitely in the fridge, and cheese wrapped tightly will keep for up to one week. If you’ve assembled sandwiches and need to hold them briefly, wrap tightly and refrigerate for up to 24 hours; reheat in a low oven (250°F) and then re-press in a skillet for a minute per side to restore crispness. Avoid freezing fully assembled sandwiches as the bread becomes soggy on thawing.

Ingredient Substitutions

If you can’t find a Cuban loaf, choose a dense Italian or French loaf and trim the crust slightly to mimic the thinner Cuban crust. Swap Gruyère for Emmental or a good-quality Swiss for a similar melt and nutty profile. For a pork-free variation, substitute roasted turkey breast and smoked turkey or a roasted chicken thigh meat tossed with a little reserved marinade. To make it lighter, use reduced-fat mayo and a mild Swiss, though full-fat ingredients yield the classic mouthfeel.

Serving Suggestions

Serve with crispy kettle chips, plantain chips, or a bright cabbage slaw dressed with lime and a touch of honey to cut the richness. For a brunch twist, pair with a citrusy fruit salad and cold-pressed coffee. Garnish each plate with an extra pickle spear and a small ramekin of mustard for dipping. This sandwich also works beautifully on a picnic — press it, wrap in parchment, and keep chilled until you rewarm briefly on a grill or skillet.

Cultural Background

The Cuban sandwich, or Cubano, reflects a blend of Cuban, Spanish and American influences from early 20th-century Florida, especially Tampa and Miami where Cuban and Latin American immigrants worked in cigar factories and created hearty portable lunches. Traditional variations include local Coney Island-style salami in Tampa. Central to the identity are the mojo-marinated roast pork and dill pickles; the pressing technique likely came from the need for a compact, evenly heated meal for laborers.

Meal Prep Tips

For meal prep, slice and portion roast pork into 4–6 ounce packs and combine cheese and pickles in separate containers. On the day you plan to eat, assemble sandwiches and press for best texture. Alternatively, pre-toast bread and keep spreads in sealed jars; assembly then takes under five minutes and pressing two at a time keeps dinner efficient. Use shallow, airtight containers for components to condense space in your fridge and label them with dates.

Sharing this sandwich always brings a little celebration to the table — its balance of flavor, simplicity of technique and nostalgic quality make it a family favorite worth mastering. Try it once with fresh mojo pork and you’ll understand why it’s so beloved.