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A hot-pressed Cuban sandwich, cut in half to show layers of ham, melted cheese, and pickles, served with ruffled potato chips.
Maryam

Classic Pressed Cuban Sandwich

A tantalizingly savory pressed sandwich featuring slow-roasted marinated pork, sliced ham, Swiss cheese, tangy pickles, and yellow mustard, all nestled within crispy Cuban bread. This recipe guides you through making the classic sandwich, with optional instructions for preparing the authentic Pernil (roasted pork) from scratch.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: lunch, Main Course
Cuisine: American, Cuban
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Slow-Roasted Pork (Pernil - optional, make ahead)
  • 2.5 lbs Pork shoulder boneless, skin-on preferred
  • 8 cloves Garlic minced
  • 1.5 tsp Dried oregano
  • 1 tsp Ground cumin
  • 1/4 cup Sour orange juice or mix of 2 tbsp orange juice + 2 tbsp lime juice
  • 2 tbsp Olive oil
  • 1 tbsp Kosher salt
  • 1/2 tsp Black pepper freshly ground
For the Cuban Sandwich
  • 1 loaf Cuban bread approx. 24 inches, cut into 4 equal pieces
  • 4 tbsp Yellow mustard
  • 1 lb Roasted pork thinly sliced (from Pernil recipe or good quality deli)
  • 12 slices Deli ham good quality, thinly sliced
  • 8 slices Swiss cheese
  • 12-16 slices Dill pickles sliced lengthwise
  • 4 tbsp Unsalted butter softened

Equipment

  • Grill press or Panini press
  • Large skillet (if no press)
  • Sharp knife
  • Cutting board
  • Roasting pan (for pork)

Method
 

Prepare the Slow-Roasted Pork (Pernil)
  1. In a small bowl, combine minced garlic, dried oregano, ground cumin, sour orange juice (or orange and lime juice mix), olive oil, kosher salt, and black pepper. Mix well to form a thick marinade.
  2. Pat the pork shoulder dry with paper towels. Score the fat cap, if present, in a crosshatch pattern. Rub the marinade all over the pork, ensuring it gets into any crevices. Place the pork in a large Ziploc bag or a covered dish and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to develop.
  3. Preheat your oven to 325°F (160°C). Place the marinated pork in a roasting pan. Roast for 2.5 to 3 hours, or until the internal temperature reaches 190°F (88°C) and the pork is fork-tender. The skin should be crispy. Let the pork rest for 15-20 minutes before thinly slicing or shredding for the sandwiches.
Assemble the Cuban Sandwich
  1. Carefully slice each piece of Cuban bread horizontally, almost but not entirely through, creating a hinge so the sandwich stays together.
  2. Spread approximately 1 tablespoon of yellow mustard evenly on the inside of both halves of each bread piece.
  3. On the bottom half of each sandwich, layer a generous portion (about 1/4 lb) of thinly sliced roasted pork. Top the pork with 3 slices of deli ham, followed by 2 slices of Swiss cheese. Arrange 3-4 pickle slices on top of the cheese.
  4. Close the sandwich with the top half of the bread.
Press the Cuban Sandwich
  1. Preheat a panini press or grill press to medium-high heat. If using two heavy skillets, heat them both over medium heat.
  2. Generously butter the top and bottom exterior of each assembled sandwich with softened unsalted butter.
  3. Place a buttered sandwich in the preheated press. Close the press, applying firm, even pressure. Cook for 4-6 minutes, or until the bread is golden brown and crispy, the cheese is melted, and the fillings are heated through. If using skillets, place the sandwich in one heated skillet, butter-side down. Place the second heated skillet on top and press down firmly. Cook for 3-4 minutes per side, pressing frequently, until golden and melted.
  4. Remove the pressed sandwich from the press, cut diagonally in half, and serve immediately.

Notes

For the best results and to simplify day-of preparation, prepare the slow-roasted pork (Pernil) a day in advance. This allows the flavors to meld and ensures it's ready for quick assembly. Reheat the sliced pork gently before layering into the sandwich.
Authentic Cuban bread is crucial for the perfect texture – it's light, airy, and has a thin, crackly crust that holds up well to pressing. If unavailable, a crusty baguette can be a substitute, though the texture will be denser.
The key to a great Cuban sandwich is the press! Don't skip this step; it compresses the ingredients, melds the flavors, and creates that signature crispy, golden-brown exterior.