Sandwich Cubano 
(Cuban pork and cheese sandwich)

Written by on in Recipe
Sandwich Cubano on a plate
Image by jeffreyww

The Cubano sandwich started as Cuban cafeteria food for migrant workers in southern Florida. With expatriate travels back and forth, the sandwich got a footfold of popularity in Cuba itself.

The roast pork is absolutely necessary for authenticity, and this recipe is a great way to use up leftover Cuban roast pork from a Sunday meal. Cuban bread is classic, but French or Italian bread can substitute. Sometimes called a “sandwich mixto.”

Sandwich Cubano
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Sandwich Cubano

Course: SandwichesCuisine: Cuba
Servings

4

servings

The Cubano sandwich started as Cuban cafeteria food for migrant workers in southern Florida. With expatriate travels back and forth, the sandwich got a footfold of popularity in Cuba itself.

Ingredients

  • Cuban, French or Italian bread — 1 loaf

  • Mustard — 1/4 cup

  • Roast pork, thinly sliced — 1 pound

  • Ham, thinly sliced — 1 pound

  • Swiss cheese, thinly sliced — 1/2 pound

  • Pickles, thinly sliced — 1 cup

Directions

  • Preheat oven to 400 degrees F. Cut the loaf of bread in half lengthwise. Spread the mustard on each side. Layer the roast pork along the bottom half, then add a layer of ham, cheese and finally the pickles. Cover with the top half of the loaf.
  • Wrap the sandwich in aluminum foil and set it on a baking sheet. Weigh the sandwich down with bricks or a heavy skillet and bake until heated through and the cheese is melted, about 15 minutes.
  • Unwrap, slice into individual portions and serve hot.

Sandwich Cubano Notes and Variations

  • Cubano sandwiches are typically made in a hot sandwich press, but the instructions above yield a good approximation. You can also use a skillet over a medium-low flame on the stovetop and weigh down the sandwich with another, smaller skillet. A final option is to place the foil-wrapped sandwich on a hot grill and weigh it down with bricks wrapped in aluminum foil.
  • The bread can be buttered on both sides before the mustard is spread on it.

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