Miami's iconic pressed sandwich of roast pork, ham, Swiss cheese, mustard and pickles — toasted until the cheese melts and the bread is shatteringly crisp.
The Cuban Sandwich (Cubano) is one of America's great pressed sandwiches, with origins disputed between Tampa's Cuban immigrant community and Miami's Little Havana. The formula is straightforward but must be executed precisely: Cuban bread (or a baguette) is layered with slow-roasted mojo pork (lechón), ham, Swiss cheese, yellow mustard and dill pickles, then pressed in a plancha (sandwich press) until the bread is golden and shatteringly crisp and the cheese is fully melted. The magic is in the contrast: crispy bread, melting cheese, tangy pickles and the richly flavoured mojo pork.
Serves 2
Spread mustard generously on both halves of the bread. Layer bottom half with ham, then pork, then cheese, then pickles. Close the sandwich.
Butter the outside of the bread on both sides. Place in a panini press or heavy skillet. Press down with another heavy pan on top.
Pressing the sandwich flat is non-negotiable — it creates the characteristic dense, crispy texture.
Cook 4–5 minutes per side until bread is golden and crispy and cheese is completely melted. Slice diagonally and serve immediately.
For mojo pork: marinate pork shoulder overnight in orange juice, lime, garlic, cumin and oregano. Roast low and slow at 150°C for 4 hours.
Yellow mustard is traditional — do not use Dijon or grain mustard.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Tampa-style: add Genoa salami (this is contentious but delicious).
Use pulled pork instead of sliced roast pork for a more casual version.
Make mini cubanos with dinner rolls for party bites.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best assembled and pressed fresh. Mojo pork keeps 5 days in the fridge.
The Cuban sandwich was developed in the late 1800s in Tampa's Ybor City by Cuban, Spanish and Italian cigar factory workers who needed a filling lunch. Miami's Little Havana later claimed and popularised its own version. The Tampa vs Miami debate over its origins has never been resolved and remains a passionate argument in both cities.
Cuban bread is a lard-enriched white bread with a thin, crackly crust, similar to a French baguette but softer inside. A baguette or Italian bread is the best widely available substitute.
Traditional cubanos use citrus-garlic-marinated roast pork. In a pinch, leftover roast pork or pulled pork works, but mojo pork (marinated in sour orange juice, garlic, cumin, oregano) gives the authentic flavour.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 2 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.