Sweet Colada Cuban Cafe

Pro tips

• Preheat the plancha or griddle for at least 5 minutes on medium-high heat to ensure even browning and crispy bread without burning.
• Butter or brush mojo (citrus-garlic oil) on the outside of the bread before pressing for a golden, flavorful crust.
• Press the sandwich firmly for 2-3 minutes per side; resist the urge to flip early—a solid press creates the signature crispy exterior and melts the cheese.
• Slice the sandwich diagonally after cooking for easier handling and visual appeal, and serve immediately while the cheese is still warm and melted.

Substitutions

• Swiss cheese → provolone (milder flavor, still melts well)
• Cuban bread → telera or bolillo rolls (softer crust, shorter cooking time)
• Roast pork → additional ham or turkey (lighter option, less traditional)

Storage & make-ahead

Store leftover Cuban sandwiches in an airtight container refrigerated for up to 2 days; reheat on a plancha or skillet over medium heat for 1-2 minutes per side to restore crispness.

Equipment

plancha or griddle · sandwich press or cast-iron skillet with weight

What is the difference between a Cuban sandwich and a medianoche?

A Cuban sandwich is made on Cuban bread and typically served for lunch, while a medianoche uses sweet egg bread and is traditionally a late-night snack. The fillings are similar but the bread texture differs.

Can you make a Cuban sandwich without a plancha or press?

Yes. Use a cast-iron skillet or heavy pan with a weight on top (another skillet, foil-wrapped brick) to press while cooking over medium-high heat for 2-3 minutes per side.

Should the meat be warm or cold before assembling?

Cold sliced roast pork and ham work best for clean slicing and even layering. They will warm through as the sandwich presses on the hot plancha.

Why is my Cuban sandwich not crispy?

Ensure the plancha is fully preheated and hot, apply butter or mojo to the bread exterior for browning, and press firmly for 2-3 minutes per side. Don't move the sandwich while cooking.

Can you use different cheeses?

Swiss cheese is traditional, but provolone or a mild cheddar can work. Avoid high-moisture cheeses that won't melt evenly.