Cuban Sandwich
This Cuban sandwich combines slow-cooked pulled pork, grilled ham, and melted mozzarella pressed until golden and crispy. The chimichurri aioli and dill pickles add bright, tangy flavor to this savory, cheesy masterpiece.
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Tips & Notes
Pro tips
- Butter the outside of the bread generously before pressing—this creates the crispy golden crust that defines a proper Cuban sandwich.
- Warm the pork and ham separately before assembly so they retain moisture and conduct heat to melt the cheese evenly.
- Press the sandwich in a preheated skillet or panini press over medium-high heat for 2–3 minutes per side; too long will burn the bread, too short won't melt the cheese fully.
- Slice against the grain after pressing while still warm so the filling stays contained and the bread doesn't crumble.
Substitutions
- Mozzarella → Swiss or provolone (both melt smoothly and complement pork and ham)
- Chimichurri aioli → regular mayonnaise or garlic aioli (if chimichurri is unavailable)
- Dill pickle slices → bread-and-butter pickles or pickled onions (for a different tang)
- Cuban bread → ciabatta or Italian sub roll (if Cuban bread is unavailable, though texture will differ)
Storage & make-ahead
Wrap leftover sandwich in parchment and refrigerate up to 2 days. Reheat in a skillet or panini press over medium heat until warmed through and bread crisps, about 2 minutes per side.
Equipment
panini press or cast-iron skillet · heavy pan or heat-safe weight for pressing
Common Questions
Can I make a Cuban sandwich without a panini press?
Yes. Use a cast-iron skillet or heavy-bottomed pan weighted with another pan or heat-safe object on top. Press for 2–3 minutes per side until golden and cheese melts.
What's the best way to warm the pork and ham before assembling?
Warm both separately in a skillet or microwave just before assembly so they stay moist and help melt the cheese when pressed.
Can I prepare the sandwich ahead and press it later?
Assemble up to 2 hours ahead, wrap in parchment, and refrigerate. Press just before serving for best texture and melted cheese.
What can I substitute for mozzarella cheese?
Swiss cheese or provolone work well; both melt smoothly. Avoid hard cheeses that don't melt evenly.
How do I get the bread crispy on the outside but soft inside?
Butter the outside generously and press in a hot skillet or panini press over medium-high heat until golden, 2–3 minutes per side. Don't overheat or it will dry out.
