Sunday, August 02, 2009

Cubano Sandwich

There are many variations on the Cubano Sandwich. A traditional Cubano does not be nave any mayonnaise, tomatoes, onions, bell peppers or lettuce on it. You can can use leftover meats for a Cubano, but I recommend using the freshest cuts you can find. When making a Cubano sandwich, the quality of the Roast Pork is what will make or break the sandwich.


  • 3 thin slices of ham
  • 3 thin slices roast pork hot or cold
  • 3 thin slices of Swiss cheese
  • 3 or 4 slices of dill pickles
  • mustard
  • 1/3 cut Cuban hard crust bread or French baguette


  1. Slice the bread open face so that both halves are still barely connected.
  2. Spread mustard on both halves of ther bread.
  3. Add the slices of ham, and roasted pork.
  4. Add the Swiss cheese.
  5. Add the pickle slices.
  6. Brush some softened butter on the outside of the bread.
  7. Place the sandwich in a Cuban sandwich press
  8. Press down until the cheese is melted and the bread is slightly hard to the touch.
  9. When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.


Never use a panini grill, they don't heat sandwiches evenly and a real Cubano doesn't have grill lines on it. For people without a press there is a simple fix. You can place the sandwich between 2 hot skillets weighted down with a heavy object, such as a foil-wrapped paving brick as the weight.

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