This post may contain affiliate links. Please read our disclosure policy.
Cuban sandwiches have a way of making a simple meal feel memorable. The first time I made Cuban sandwiches at home, the press popped open and you could hear the bread crackle. Everyone at the table paused for a moment, and I could tell from the first bite that this would become one of those recipes we return to all the time.
If you’ve never had one, a Cuban sandwich is a classic made with crispy toasted bread, roast pork, ham, Swiss cheese, pickles and mustard, pressed until everything melts together. It’s familiar and comforting, but there’s something about the balance of salty, tangy and warm that stays with you long after the plate is empty. That’s the magic of a good Cuban sandwich recipe: nothing complicated, just really good ingredients treated the right way.
I usually make Cuban sandwiches on weeknights when everyone’s starving and we need to eat fast. They’re also a hit on weekends if friends come over. There’s never anything left. People always ask how to make them at home, and it’s really not that hard. Just get good bread, some flavorful pork and a hot press. That’s it.
Why You’ll Love This Recipe
- It’s the kind of meal everyone gets excited about
Cuban sandwiches always bring people to the table fast. The mix of warm bread, melted cheese, salty ham and the brightness of mustard and pickles makes them incredibly satisfying. Even my kids, who have very different tastes, agree on this one and eat in silence for a few minutes, which never happens. - Simple ingredients with real flavor
A Cuban sandwich recipe doesn’t ask for anything complicated. Just good bread, roast pork, ham, Swiss cheese and a hot press that brings it all together. When those ingredients melt into each other, you get that bite that makes you pause for a second. - Great for busy days and relaxed weekends
We make Cuban sandwiches when everyone is hungry at once, and also when friends drop by and I need something effortless that still feels like a treat. Trust me, nobody feels like they’re waiting forever for dinner. - Always the first thing to disappear
There has never been a leftover Cuban sandwich in my house. Someone always goes back to the counter hoping there’s one more hiding under the foil. That’s when you know a recipe deserves a spot in the rotation.
And if you’re craving a little something extra on the side, try it with my Sticky Thai Chicken Wings or lighten things up with my Honey Mustard Chicken Salad With Bacon & Avocado; they’re perfect for rounding out the plate
Ingredients
Just a handful of simple things come together to make this Cuban Sandwich unforgettable:
- Bread
Good bread makes a huge difference in Cuban sandwiches. I always look for soft Cuban bread or something similar with a thin crust that crisps beautifully when pressed. I tried using regular sandwich bread once and it fell apart immediately. The right bread holds everything together and gives you that satisfying crunch without drying out. - Roast Pork
This is the heart of a Cuban sandwich recipe. Leftover roast pork works perfectly and makes this an easy meal to throw together, especially on weeknights when my kids walk into the kitchen asking when dinner is ready. It brings tenderness and real depth that ham alone can’t give. - Ham
Ham adds the salty layer that balances the pork. I use thin slices so they melt into the cheese and mustard instead of overpowering them. It keeps the bite soft and even. - Pickles and Mustard
These two are what keep Cuban sandwiches from feeling heavy. The pickles add that bright snap, and the mustard cuts through the richness. If I skip either one, the sandwich tastes flat. When everything presses together, this is the part that makes you want another bite right away.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Substitutions
Sometimes you just work with what you have at home, and Cuban sandwiches are great for that. They’re flexible, and a few simple swaps still keep them tasting right.
Bread
If you can’t find Cuban bread, use soft French rolls or hoagie rolls. They press well and stay tender inside. Avoid thick crusty loaves, they don’t compress properly and the sandwich turns stiff.
Pork
Leftover roast pork shoulder or pork loin works great, but if you don’t have any ready, sliced roasted turkey is the best swap. It still pairs well with mustard and pickles and keeps the sandwich structure right.
Pickles
If classic dill pickles aren’t your favorite, bread and butter pickles work too. They add a hint of sweetness without throwing off the balance. Slice them thin so they don’t slide out under heat.
Cheese
Swiss is classic because it melts smoothly and doesn’t overpower the pork. Provolone is a good alternative if you prefer something milder. Avoid cheddar or strong cheeses, they take over the whole sandwich.
Pressed, Pan-Pressed, or No Press at All?
I know pressing sandwiches can feel like an extra step, but it makes a huge difference with Cuban sandwiches. The press is what gives you that crisp outside and soft melted inside. If you have a sandwich press or panini press, use it. It does most of the work for you and gives the bread that perfect crunch.
If you don’t have one, a heavy skillet works just as well. I place a sheet of parchment over the sandwich and press another pan on top. My kids love helping with this part because they think it looks like a science experiment. You can watch how I do it in the quick video here.
I don’t recommend skipping the pressing step. If you just toast or heat the sandwich, the bread stays soft and the ingredients don’t melt together the same way. Pressing is what turns a good sandwich into a real Cuban sandwich. If you want to make it even easier, this is the press I use at home and always keep on the counter.
How to Make the BEST Cuban Sandwich
Because the beauty of a Cuban Sandwich is all in the layers and the press. Follow these steps and let the magic happen.
- Marinade: Trim pork shoulder, remove excess fat, then mix juices, zests, herbs, garlic, and cumin. Whisk in oil, salt, and pepper.
- Pork Roast: Cook pork in a pressure cooker with stock, bay leaves, onion, and marinade until tender.
- Slice & Sauce: Slice pork. Reduce cooking liquid, stir in cornflour, then mustard.
- Sandwich Assembly: Split bread, spread sauce, and layer pork, ham, salami, cheese, and pickles.
- Press & Toast: Heat skillet with butter. Press sandwiches under paper, cook until golden and melty.
- Stand & Serve: Rest 1 minute before cutting. Serve hot.
If you want to round out Cuban sandwiches into a full meal, sides with texture and brightness work really well. Crispy Fries are always the first thing to disappear at my table. They’re crunchy outside and soft inside, and they make the perfect match for a hot, pressed sandwich.
For something fun and Latin-inspired, Esquites (Mexican Street Corn Cups) bring heat, creaminess and lime, and they’re easy to serve in little bowls so everyone can grab their own. If you’re in the mood for something more indulgent, Homemade Truffle Fries take things up a notch with buttery mushrooms and garlic cream that feel like a treat.
When I want something warming, Cheesy Potatoes, are a favourite for cozy nights at home. And if you’d rather go in a totally different direction, Pad Thai With Chicken & Tofu adds a fresh contrast and works surprisingly well next to Cuban sandwiches.
FAQs
If you can’t find Cuban bread, soft French rolls or Italian loaves work well. Just avoid crusty baguettes. They’re too hard to press.
Nope. A heavy skillet or pan on top works just as well to get that golden, melty press.
Yes! Roast the pork a day before, slice it, and reheat when ready to assemble your Cuban Sandwich.
They’re best fresh, but you can freeze the pork and assemble later. Avoid freezing the whole sandwich; bread and pickles lose their texture.
See It In Action: Step-By-Step
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Cuban Sandwich Recipe
Ingredients
Marinade
- 1 lb boneless pork shoulder
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- 1 lime zested
- 1 orange zested
- 2 tbsp oregano
- 2 tbsp fresh coriander chopped
- 2 tbsp minced garlic
- 2 tsp cumin powder
- ½ cup olive oil
- 1 tsp salt
- 1 tsp black pepper
Pork Roast
- 3 cups low sodium chicken stock
- 2 bay leaves
- 1 red onion roughly chopped
Cuban Sandwiches
- 1 tbsp cornstarch (cornflour)
- 2 tbsp dijon mustard
- 4 loaves cuban bread 6-inch/15cm
- 10 oz deli ham sliced
- 2 slices salami
- 8 slices swiss cheese
- 4 pickles thinly sliced
- 1 tbsp butter
Instructions
- Trim pork shoulder and remove excess fat.
- To make the marinade, combine orange juice, lime juice, zests, oregano, coriander, garlic, and cumin. Whisk in olive oil, salt, and pepper. Set aside
- Place pork in a pressure cooker with chicken stock, bay leaves, onion, and marinade. Cook on low until tender, about 40 minutes.
- Remove pork and slice thinly. To make the sauce, strain cooking liquid into a saucepan, reduce by half, add cornflour and stir until thickened. Once it's reached desired consistency, stir in Dijon mustard. Remove from heat and set aside
- Split bread loaves, spread sauce, then layer pork, ham, salami, cheese, and pickles.
- Heat butter in a skillet over medium-high. Place sandwiches, cover with baking paper, press down on top with something heavy (I use another pan that's a touch smaller), and cook 3 minutes per side until golden and cheese melts.
- Let stand 1 minute before cutting. Serve hot.
Notes
- Marinate longer: Overnight is best. The pork gets juicier and the flavors really soak in.
- Don’t rush the press: Keep the sandwiches weighed down so the bread crisps and the cheese melts evenly.
- Bread swap: Can’t find Cuban bread? Use soft French bread or Italian rolls; avoid crusty baguettes (too hard to press).
- Pickles matter: Go for dill pickles, not sweet ones, for that signature Cuban tang.
- Pork ahead: Roast the pork a day before and just reheat slices when you’re ready to assemble.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best Cuban sandwich recipe I’ve found online. I followed your tip on pressing them down extra firm with a heavy skillet and it made all the difference for that authentic crunch. 10/10!
this was a huge hit with my family, i pack this for lunches, just get them to toast it up at work if you can
Wow, I’m drooling and it’s only 9:00 A.M. here! This is a beautiful sandwich!! Family will love this! Another mouth-watering recipe, thanks Karina!
Any suggestions if we don’t have a pressure cooker? Thank you! I love your blog!
Thank you so much, TW! I’m glad you love my blog. We’re a little family here, and I’m always happy to help a friend in the kitchen.
Don’t have a pressure cooker? No worries at all! This is a great chance to go “low and slow,” which is my favorite way to make a pork roast. It takes a little longer, but the flavor payoff is incredible. Think of it as a chance to let the magic happen over time. I have two other options for you, either a slow cooker or in the oven.
Option 1: The Slow Cooker
This is the easiest way to get that fall-apart tender pork. It’s truly a “set it and forget it” method.
Marinate the Pork just like the recipe says, get that pork marinating overnight. This is the secret to a juicy roast.
Place the marinated pork, along with the chicken stock, bay leaves, and onion, right into your slow cooker. Don’t add too much liquid, just enough to come about one-third of the way up the pork. A slow cooker traps moisture, so you don’t need all that stock.
For a 1-pound roast, cook it on the LOW setting for 4 to 6 hours. If you’re in a hurry, you can use the HIGH setting for 2.5 to 4 hours.
The pork is ready when it pulls apart easily with two forks. If it’s still a little tough, just put the lid back on and let it cook for a little longer.
Option 2: The Dutch Oven
This is my personal favorite because it gives you the deepest flavor. A Dutch oven works wonders in the regular oven to get a beautiful crust on the outside of the pork.
Before you do anything else, pat the pork dry. Then, in your Dutch oven, sear the pork on all sides over medium-high heat until it has a nice golden-brown crust. This step adds a ton of flavor. Once it’s seared, add the marinade, chicken stock, bay leaves, and onion. Cover the pot with the lid and place it in the oven.
For a 1-pound roast, a good temperature is 225°F to 250°F. This will take about 3 to 5 hours. If you want to speed things up, you can cook it at 300°F to 325°F for 2 to 3 hours.
The pork is done when it’s super tender and can be shredded easily with a fork. If it’s not quite there yet, just let it cook for more time.
Making the Sauce
In a pressure cooker, the liquid doesn’t evaporate much, but with these methods, you might have more liquid at the end. That’s okay! It’s what the chefs call “Liquid Gold”.
After you take the pork out, strain the liquid into a saucepan. You can simmer it uncovered over high heat until it reduces by half. This will naturally make it thicker and more flavorful. The original recipe’s tip to use cornstarch is perfect here. To avoid lumps, just whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a smooth mixture (a “slurry”) and then whisk it into the hot liquid until it thickens.
Happy cooking! I hope your Cuban sandwich turns out perfectly!