Name: Cuban Sandwich Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 loaf Cuban bread (about 24 inches), cut into two 12-inch portions; 4 tablespoons yellow mustard; 8 slices Swiss cheese (divided); 8 oz thinly sliced roasted pork (mojo pork or deli roast pork); 8 oz thinly sliced deli ham (honey ham preferred); 16 thin dill pickle slices; 2 tablespoons unsalted butter, softened

Last updated: June 14, 2026

This Cuban sandwich recipe delivers everything you want: tender pork, salty ham, melted Swiss, tangy pickles, and sharp yellow mustard, all pressed inside crusty Cuban bread until golden. Check the recipe card below for exact measurements and timing.

A close-up of a Cuban sandwich cut in half, showing layers of roast pork, ham, pickles, and melted cheese on toasted bread, served on a white plate.

What Makes a Cuban Sandwich Authentic

The Cuban sandwich — known as the Cubano — originated in Cuban immigrant communities in Tampa and Miami in the late 1800s. Tampa’s version adds Genoa salami, a nod to the city’s Italian immigrant population.

Miami’s version keeps it to four core fillings: roasted pork, ham, Swiss cheese, and pickles. Both cities are fiercely proud of their claim, and both versions are worth making.

The bread is non-negotiable. Cuban bread has a light, airy crumb and a thin, crisp crust that crisps beautifully under pressure. If you cannot find authentic Cuban bread, a soft hoagie roll or Italian sub roll works as a substitute, but the texture will differ.

Close-up of a toasted sandwich with melted cheese, slices of ham, and pickles between golden, crispy bread. The sandwich is sitting on brown parchment paper.

Ingredients for a Cuban Sandwich

The quality of each component matters here. Use thinly sliced deli ham — honey ham is traditional — and leftover roasted pork or slow-roasted Cuban mojo pork (lechon asado) for the best flavor. Swiss cheese is the standard; it melts evenly and its mild nuttiness balances the brine from the pickles.

A loaf of bread, slices of Swiss cheese, ham, roast pork, pickles, yellow mustard, and butter are arranged in small bowls and plates on a white marble surface.

Dill pickles are essential. Bread-and-butter pickles are too sweet and will throw off the savory balance of the sandwich. Yellow mustard, not Dijon, is the correct choice — its vinegar sharpness cuts through the richness of the pork and cheese. Butter goes on the outside of the bread before pressing.

How to Build the Sandwich

Start with a 12-inch length of Cuban bread, split horizontally. Spread a generous layer of yellow mustard on both cut sides. Do not skip this step — the mustard soaks slightly into the bread during pressing and ties every layer together.

A knife spreads mustard on a slice of fresh bread, with sliced ham, cheese, and pickles in small bowls in the background on a wooden surface.

Layer the bottom half in this order: Swiss cheese, roasted pork, ham, pickle slices, then another layer of Swiss cheese on top. Butter the exterior of the sandwich on both sides before it goes into the press.

A close-up of a Cuban sandwich on brown parchment, showing layers of roasted pork, ham, Swiss cheese, pickles, and mustard between slices of toasted bread.

Pressing Tips for the Perfect Cubano

A sandwich press or plancha is the traditional tool. If you do not have one, a heavy cast iron skillet works well — place it directly on top of the sandwich in a second pan and press down firmly over medium heat.

A hand presses a cast iron skillet on top of a sandwich filled with melted cheese and meat, cooking it in another skillet on a stove.

Press until the bread is golden and the cheese has fully melted, about 4 to 5 minutes per side in a skillet, or 5 to 7 minutes total in a press. Do not rush with high heat — medium heat lets the bread crisp gradually while the cheese melts through.

A cast iron skillet with a heavy lid presses a sandwich with ham and melted cheese on a gas stove, with blue flames visible beneath, in a home kitchen setting.

Roasted Pork Options

Leftover Cuban mojo pork is the gold standard — the citrus-garlic marinade adds depth that plain deli pork cannot replicate. Thinly sliced deli roast pork is an acceptable shortcut for busy days.

Sliced roasted pork on a wooden cutting board, garnished with whole garlic cloves and orange slices, with fresh parsley in the background.

Variations and Substitutions

The Tampa-style Cuban adds three to four slices of Genoa salami between the ham and the pork. Swiss cheese can be substituted with Gruyere for a more pronounced nuttiness, though it is not traditional.

Storage and Make-Ahead Notes

Cuban sandwiches are best eaten immediately after pressing. If preparing ahead, assemble without pressing, wrap tightly in foil, and refrigerate for up to 24 hours. Press just before serving.

Two halves of a pressed sandwich with ham, cheese, and pickles are on a wooden board, served with several pickle spears on the side.

Serving Suggestions

Serve alongside black beans and rice, a simple side salad, or plantain chips. Cut diagonally before serving — the traditional presentation that exposes the layered interior cleanly.

A plate with a Cuban sandwich cut in half, filled with layers of ham, roast pork, cheese, and pickles, next to a bowl of white rice topped with black beans and chopped herbs.

The History Behind the Cuban Sandwich

The Cuban sandwich developed in the cigar factory communities of Ybor City in Tampa and in Cuban neighborhoods of Key West and Miami throughout the late 19th and early 20th centuries. It was designated the official sandwich of Tampa in 2012.

Today the Cuban sandwich recipe appears on menus across the United States, but Florida remains its spiritual home. Making it at home is a direct connection to that history.

2 sandwiches

Cuban Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A classic pressed Cuban sandwich with roasted pork, ham, Swiss cheese, dill pickles, and yellow mustard on Cuban bread, pressed until golden and crispy.

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Ingredients

1 loaf Cuban bread (about 24 inches), cut into two 12-inch portions
4 tablespoons yellow mustard
8 slices Swiss cheese (divided)
8 oz thinly sliced roasted pork (mojo pork or deli roast pork)
8 oz thinly sliced deli ham (honey ham preferred)
16 thin dill pickle slices
2 tablespoons unsalted butter, softened

Instructions

Split each portion of Cuban bread horizontally and spread 1 tablespoon of yellow mustard on each cut side (2 tablespoons per sandwich).
Layer the bottom half of each sandwich with 2 slices Swiss cheese, then the roasted pork, then the ham, then the pickle slices, then 2 more slices of Swiss cheese.
Press the top bread half down firmly onto the fillings.
Spread softened butter on both exterior sides of each assembled sandwich.
Heat a sandwich press or large cast iron skillet over medium heat.
Place the sandwich in the press (or skillet with a heavy pan on top pressing it down). Cook for 5 to 7 minutes in a press, or 4 to 5 minutes per side in a skillet, until the bread is deep golden and the cheese is fully melted.
Remove, cut diagonally, and serve immediately.

Notes

For the most authentic flavor, use leftover Cuban mojo pork (lechon asado) in place of deli roast pork. Tampa-style: add 3 to 4 slices of Genoa salami between the ham and pork layers. Store uncooked assembled sandwiches wrapped in foil in the refrigerator for up to 24 hours; press just before serving.

Nutrition Information:

Yield:

Serving Size:

1 sandwich
Amount Per Serving: Calories: 780Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 145mgSodium: 2100mgCarbohydrates: 62gFiber: 3gSugar: 6gProtein: 54g

Frequently Asked Questions

What bread is best for a Cuban sandwich?

Authentic Cuban bread is the correct choice — it has a thin, papery crust and a soft interior that presses flat without becoming dense. If unavailable, a soft Italian sub roll or hoagie roll is the best substitute. Avoid sourdough or thick-crusted artisan breads.

A hand lifts the top half of a pressed sandwich, revealing layers of ham, roast pork, melted cheese, pickles, and mustard on toasted bread, with a cutting board and pickles in the background.

Can you make a Cuban sandwich without a panini press?

Yes. Place the buttered sandwich in a heavy skillet and set a second heavy skillet on top. Press down firmly and cook 4 to 5 minutes per side until golden and melted through. The result is nearly identical to a press.

What is the difference between a Tampa Cuban and a Miami Cuban?

The Tampa Cuban includes Genoa salami, reflecting the Italian immigrant community of Ybor City. The Miami Cuban omits it entirely, keeping to roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread.

What kind of pickles go on a Cuban sandwich?

Dill pickles only — thin, crisp slices. Bread-and-butter pickles are too sweet and disrupt the savory balance. Do not substitute relish.

Can the roasted pork be made in advance?

Yes, and it is better that way. Cuban mojo pork improves after resting overnight — the citrus and garlic flavors deepen. Slice it cold for neater layers in the sandwich.

How do you keep a Cuban sandwich crispy after pressing?

Eat it immediately. The crisp crust softens within minutes as moisture migrates into the bread. Press sandwiches in batches and serve directly from the pan.

Make This Cuban Sandwich Recipe Your Own

This Cuban sandwich recipe is a masterclass in balance — salty, tangy, rich, and crispy in every bite. Whether you build it Tampa-style with salami or keep it classic Miami, the key is quality ingredients, proper bread, and enough time under the press to melt the cheese all the way through.

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