Savory Cuban pressed sandwich (Printable version)

Layers of roast pork, ham, Swiss cheese, pickles, and mustard grilled on crisp Cuban bread.

# Needed ingredients:

→ Meats

01 - 8 oz roast pork, thinly sliced
02 - 8 oz deli ham, thinly sliced

→ Cheese

03 - 8 oz Swiss cheese, thinly sliced

→ Bread

04 - 1 loaf Cuban bread, cut into 4 portions

→ Condiments

05 - 1/4 cup yellow mustard
06 - 16 dill pickle slices

→ Butter

07 - 2 tbsp unsalted butter, softened

# How to make it:

01 - Slice the Cuban bread horizontally and spread mustard evenly on both cut sides.
02 - Layer the bottom half of each bread portion with roast pork, ham, Swiss cheese, and pickle slices.
03 - Top with the other bread half and gently press down.
04 - Lightly butter the outside of each sandwich.
05 - Heat a large skillet or sandwich press over medium heat.
06 - Place sandwiches in the skillet or press. Press down firmly and grill for 4–5 minutes per side or 5–7 minutes total in a press, until bread is crispy and cheese is melted.
07 - Remove from heat, slice diagonally, and serve hot.

# Expert advice:

01 -
  • It comes together in 25 minutes flat, making weeknight dinner feel unexpectedly special.
  • The contrast of textures—crispy bread against melting cheese and tender meat—is genuinely addictive.
  • It tastes even better the next day if you somehow have leftovers, which you probably won't.
02 -
  • Don't skip the pressing step—this isn't just for looks; it fuses everything together and creates those crispy, caramelized edges that make the sandwich worth eating.
  • Room-temperature meat is non-negotiable; if your pork and ham come straight from the fridge, they won't warm the cheese properly, and the whole thing falls flat.
03 -
  • A cast iron skillet holds heat more evenly than regular cookware, giving you a more consistent golden crust on both sides.
  • If the outside is browning too fast before the cheese melts, lower your heat slightly and cover the skillet with a lid for the last minute or two to trap steam.
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