Easy Cuban Sandwich Recipe (Pressed Cubano)

This easy Cuban Sandwich recipe is loaded with tender mojo pork, ham, Swiss cheese, dill pickles, and mustard on Cuban bread. Then, it’s pressed until the bread is crisp and the cheese is warm and melty.

I fell in love with Cuban sandwiches while visiting our son, who lives in South Florida. The Cuban food in Miami was amazing, and once I tasted a warm, pressed Cubano, I knew I wanted to recreate it at home.

A traditional Miami-style Cuban sandwich uses yellow mustard, and it’s delicious that way. I put my own spin on it by mixing Dijon mustard with Sriracha. Dijon gives it a softer mustard flavor, while the Sriracha adds a little zip.

Whether you use traditional yellow mustard or my Dijon-Sriracha combination, I’ll show you how to make a delicious Cuban sandwich at home, even if you don’t own a sandwich press.

You may also have heard of a Cuban Medianoche sandwich. While the two sandwiches are similar, a traditional Cubano is made with Cuban bread, while a Medianoche is made with a softer, sweeter bread.

For this recipe, I use my homemade Cuban bread. It gets wonderfully crisp when the sandwich is pressed and holds all of those delicious layers of pork, ham, cheese, and pickles.

What Makes a Cuban Sandwich Authentic?

A traditional Miami-style Cuban sandwich is made with Cuban bread, roasted pork (mojo pork), ham, Swiss cheese, dill pickles, and yellow mustard. It’s pressed until the bread is crisp and the cheese is warm and melted. You’ll find regional variations, too. Tampa-style Cuban sandwiches, for example, often include salami.

Cuban Sandwich Ingredients

• Cuban Bread – I make the rolls using our Cuban Bread recipe. It gets crisp when pressed while holding all of those delicious fillings.
• Cuban Roast Pork – We use marinated pork shoulder or pork butt because we love the tender texture of the roast. I share the oven-baked method in the recipe card, or you can make our Instant Pot Mojo Pork.
• Thinly Sliced Ham – Thin slices are easy to layer and heat quickly when the sandwich is pressed. We love using our Honey Baked Ham.
• Swiss Cheese – Its mild flavor pairs perfectly with the pork, ham, mustard, and pickles and melts beautifully when pressed.
• Dill Pickles – Dill pickles add a tangy bite that cuts through the rich pork, ham, and cheese.
• Mustard – Yellow mustard is traditional on a Cuban sandwich. I use Dijon mustard mixed with Sriracha for a softer mustard flavor with a little extra zip. You can use traditional yellow mustard instead if you prefer.

NOTE: You only need 1 pound of cooked pork to make 4 Cuban sandwiches. We cook the entire pork roast and freeze the leftovers for another meal. It’s an easy way to have flavorful cooked pork ready when we’re too busy to cook or just don’t feel like it.

How to Make a Cuban Sandwich

Mojo Pork Recipe

The roasted pork in a Cuban sandwich is called mojo pork. I make mine with pork butt (pork shoulder) that’s marinated with citrus, garlic, and spices before roasting.

Step 1: Mash the garlic, salt, and peppercorns into a paste, using a mortar and pestle or a food processor.

Step 2: Make the sour orange juice by combining orange, lemon, and lime juice. Stir in the garlic paste, onion, and oregano. Let the mixture sit for 30 minutes.

Step 3: Heat the oil in a saucepan until hot, then remove it from the heat. Carefully whisk in the garlic-orange juice mixture until combined. The mixture may splatter when it’s added to the hot oil, so add it carefully. Let the marinade cool before using it.

Step 4: Place the pork butt in a roasting pan and pierce it several times with a large fork or knife. Pour the marinade over the pork, cover the pan, and refrigerate for 2 to 3 hours.

Step 5: Preheat the oven to 375°F. Uncover the pork and roast for 20 minutes. Reduce the oven temperature to 225°F and continue roasting until the pork is tender and can easily be pulled apart with a fork, about 2 hours and 20 minutes. My pork reached an internal temperature of 175°F. Let it rest for 10 minutes before pulling or slicing.

How to Assemble a Cuban Sandwich

Once the mojo pork is ready, these sandwiches are easy to put together. Butter the Cuban bread, then layer the dill pickles, roasted pork, ham, and Swiss cheese in that order.

Yellow mustard is traditional on a Miami-style Cuban sandwich. I put my own spin on it by combining Dijon mustard with a little Sriracha for a softer mustard flavor with a bit of zip.

Once your sandwich is assembled, it’s ready to be pressed until the bread is crisp and the cheese is melted.

Tips for the Best Cuban Sandwich

Spread the mustard from edge to edge. Whether you’re using traditional yellow mustard or my Dijon-Sriracha mixture, spreading it evenly means you’ll get some in every bite.

Make the bread and pork ahead of time. To save time, make the Cuban bread and mojo pork the day before. Slice or shred the pork and refrigerate it until you’re ready to assemble and press the sandwiches.

Save the extra mojo pork. You only need about 1 pound of cooked pork for four sandwiches. I freeze the extra pork in meal-size portions so we can make Cubanos without roasting another pork shoulder.

Use cooking time as a guide. The time needed to roast your pork will depend on the size of the roast. Cook it until it’s tender and easily pulls apart with a fork.

Toast the inside of the bread. I like to lightly toast the cut sides before assembling the sandwiches. This helps keep the pickle juice from making the bread soggy.

How Long Does a Cuban Sandwich Take to Make?

Once your mojo pork is ready, you can assemble and press the Cuban sandwiches in about 30 minutes. The sandwich itself only needs about 3 to 5 minutes in the press or pan.

If you’re making the mojo pork from scratch, you’ll also need to allow time for marinating and roasting. I like to make the pork ahead of time so the sandwiches are quick and easy to put together when we’re ready to eat.

Cuban Sandwich FAQs

Is a Cuban sandwich served hot or cold?

I recommend serving Cuban sandwiches hot, right after they’re pressed. That’s when the bread is crisp, the filling is warm, and the Swiss cheese is melted. If a pressed sandwich sits too long and gets cold, the bread can become hard.

What is the best bread for a Cuban sandwich?

Cuban bread is the traditional and my favorite choice for a Cubano. If you can’t find it at a local bakery, you can make it at home.

In a pinch, you can use a long, soft baguette or a soft French or Italian bread. Avoid bread with a very thick, hard crust because the sandwich needs to flatten when it’s pressed.

What is the best ham for a Cuban sandwich?

I like thinly sliced ham because it’s easy to layer and heats quickly when the sandwich is pressed. I use honey ham, which tastes delicious with the tangy mustard, dill pickles, mojo pork, and Swiss cheese.

Can I make a Cuban sandwich without a panini press?

Can I make a Cuban sandwich without a panini press?

My mother-in-law gave us her panini press because she never used it, and we were happy to be the beneficiaries! It’s perfect for pressing Cuban sandwiches, but you don’t need one to make this recipe.

Place the sandwich in a hot skillet or on a griddle and put a second heavy skillet on top. Gently press the sandwich as it cooks. Flip it as needed until both sides are crisp, the filling is hot, and the cheese is melted.

Does a Cuban sandwich have salami?

It depends on the style. A Miami-style Cuban sandwich is generally made without salami, while Tampa-style Cuban sandwiches often include it. My recipe is based on the Miami-style sandwich, so I don’t add salami.

What to Serve with Cuban Sandwiches

Cuban sandwiches are filling, so simple sides are perfect. We love serving them with rice and beans, Cuban black beans, fried plantains, or crispy french fries.

And if there’s room for dessert, a slice of Cuban Rum Cake is a delicious way to finish the meal.

How to Store and Reheat Cuban Sandwiches

Storage: I recommend storing the Cuban sandwich ingredients separately in the refrigerator and assembling the sandwiches right before you’re ready to press and eat them. This keeps the bread from getting soggy.

Reheating: For the best texture, reheat the sandwich in a panini press or skillet until it’s heated through, the bread is crisp, and the cheese is melted. I don’t recommend using the microwave because the bread can become soggy.

Freezing: Instead of freezing the assembled sandwiches, I freeze leftover mojo pork in portions. Thaw the pork in the refrigerator and you’ll have it ready to make Cuban sandwiches another day.

Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

This post was updated from 2019 to improve readers’ experience. New images were added to show the Best Bread to use when making a Cubano Sandwich. No changes were made to the recipe.