Cuban Sandwich Recipe — crisp pressed French bread filled with melty Swiss, savory pork and ham, tangy pickles, and a creamy mustard sauce.
Author’s Notes
Crispy, cheesy, and delightfully tangy
I love sandwiches and salads — they’re easy to make and endlessly satisfying. I shared Cuban Sliders a while back, and they became a favorite here at home. When I realized I hadn’t posted a full Cuban Sandwich recipe yet, I fixed that immediately.
This sandwich delivers a crisp, golden exterior, gooey Swiss cheese, a bright pop from dill pickles, and the salty richness of pork and ham. The mustard-mayo-sour cream sauce ties everything together perfectly.
Ingredients in this Cuban Sandwich Recipe
| Ingredient | Notes |
|---|---|
| Bread | French bread works well if Cuban bread is unavailable. For a more traditional result, use Cuban bread when you can. |
| Mayo, sour cream, mustard | Combine for a creamy mustard sauce. Yellow mustard gives the classic Cuban flavor. |
| Swiss cheese | Baby Swiss is milder and creamier; regular Swiss is nuttier. Either melts nicely. |
| Ham and pulled pork | Use thin-sliced, fully cooked ham. Warm the pulled pork before assembling so the sandwich is hot and melty throughout. |
| Dill pickles and butter | Use thin-sliced dill pickles for acidity and butter to crisp and brown the bread while pressing the sandwich. |
Chelsea’s Notes
Let’s talk about pork
Use leftover unsauced pulled pork, a store-bought prepared pulled pork, or slow-cook a small pork shoulder until tender. Heat the pork before assembling so it helps warm the sandwich center.
I often buy prepared pulled pork or use leftovers from my pulled pork recipe (omit BBQ sauce). Make sure the pork is heated through before adding it to the sandwich.
What to serve with this Cuban Sandwich
- Black beans and rice
- Cucumber tomato salad with a quick balsamic dressing
- Coleslaw for a creamy, crunchy side
- Corn salad with creamy avocado
- Fresh fruit or a simple fruit salad
Storage
These sandwiches are best fresh. 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:
Lunch
Italian Sausage Sandwich
Dinner
French Dip Sliders
Sandwiches
Grilled Cheese Sandwich Recipe
Dinner
Veggie Sandwich
Cuban Sandwich Recipe
Equipment
-
Large pan plus another pan or heavy object 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 sliced horizontally
- 8 slices Swiss cheese
- 9 thin slices smoked deli ham
- 1-3/4 cups cooked pulled pork warmed through
- 1-2 large dill pickles sliced thin lengthwise and patted dry
- 2 tablespoons unsalted butter plus more as needed
Instructions
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In a small bowl, whisk together the mayo, yellow mustard, sour cream, and paprika until smooth.
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Trim the loaf ends if desired. Cut the loaf into three equal sections and slice each section horizontally to create tops and bottoms for three sandwiches.
-
Spread the sauce evenly on the inside of each piece of bread.
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On each bottom half, layer 2 slices of Swiss cheese, 3 slices of ham, warmed pulled pork, pickle slices, and 2 more slices of Swiss cheese. Top with the other bread halves.
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Heat a heavy skillet (cast iron preferred) over medium heat. Add 2 tablespoons butter. When melted, add the sandwiches and press them with another heavy skillet, a pot, or a weighted sheet pan.
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Cook about 3 minutes per side, adjusting heat as needed, until the bread is deep golden and crisp, the cheese is melted, and the filling is hot.
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Let the sandwiches rest for 1 minute, then slice in half and serve immediately.
Recipe Notes
Storage: Best fresh, but leftovers keep 2–3 days wrapped in foil in the refrigerator. Reheat in the oven or air fryer until crisp and heated through.