Traditional Cubano Sandwich

By
Hector Rodriguez
Hector Rodriguez
A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.
Learn about The Spruce Eats' Editorial Process
Updated on 02/14/24
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Prep: 15 mins
Cook: 16 mins
Total: 31 mins
Servings: 4 servings

A Cuban sandwich, known as a Cubano, is a grilled ham-and-cheese sandwich variation that was created in Florida—Key West and Tampa—by Cuban immigrants who needed a filling and easy-to-carry lunch. Two versions of the sandwich exist: Salami is added in Tampa, whereas the Key West version keeps it to just pork and ham only. Miami features Cubanos of both styles and the three cities dispute who has the best renditions of the sandwich. The combination of flavorful, juicy pork, Swiss cheese, pickles, mustard, and Cuban bread makes this dish an undeniable hit.

Although versions vary, the essential ingredient is the roasted pork, traditionally marinated in a mojo sauce redolent with orange juice, lime juice, garlic, oregano, and cumin. As pork is the star of the show, pay attention to the pork you're using, and take the time to make the Cuban version if you can. If not, use high-quality sliced pork, leftover grilled pork, or roasted pork.

Our recipe will bring to your table a crunchy, tangy, salty, creamy, and decadent sandwich that's a whole meal in itself. Serve it hot or cold and treat your guests to accompanying yuca chips or fufu plantains, although the sandwich alone will be enough to get you a round of applause.

Traditional Cuban grilled ham and cheese sandwich with pickles

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what you'll need to make this cubano sandwich recipe
20220207-serrated-knives-vicky-wasik-shun-spruce-eats-1
A Sharp Serrated Knife
Amazon Le Creuset Square Skillet Grill Pan
A Good Grill Pan
Amazon Lodge Blacklock Triple-Seasoned Cast Iron Skillet
A Heavy Cast Iron Skillet

"This traditional Cubano sandwich incorporates ingredients that are flavorful, bright, and vibrant on their own. Together, they unite with two pork preparations to create a classic sandwich, which is toasted on the stovetop until the bread is crisped to perfection. Magnificent!" —Diana Andrews

Traditional Cubano sandwich recipe test
A Note From Our Recipe Tester

Ingredients

  • 1 loaf Cuban bread, French bread, Italian bread, or 4 individual 7-inch loaves

  • 1/4 cup yellow mustard

  • 1/4 cup mayonnaise

  • 1 pound sliced cooked ham

  • 1 pound sliced roasted pork

  • 1/2 pound sliced Swiss cheese

  • 6 dill pickles, sliced, or 16 sandwich sliced pickles

  • Cooking spray, for the pan

Steps to Make It

  1. Gather the ingredients.

    Ingredients for traditional Cuban sandwich recipe gathered

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  2. Heat a griddle or large cast-iron or other heavy-duty pan to medium heat. Cut the loaf of bread into quarters and slice each quarter in half horizontally. If using individual loaves, slice in half lengthwise.

    Bread quarters sliced in half horizontally on wooden cutting board

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  3. Spread the mustard and mayonnaise on the bread. Use one condiment per slice of bread, but be sure each sandwich has both.

    Bread halves spread thinly with either mustard or mayonnaise

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  4. Assemble each sandwich by layering the ham, sliced pork, cheese, and dill pickles.

    Ham, sliced pork, cheese, and chopped dill pickles layered onto bread

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  5. Lightly coat the cooking surface of a griddle or skillet with cooking spray. Heat the pan about 1 minute. Place the sandwiches on the hot surface.

    Cuban sandwiches placed on a griddle

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  6. Put a clean, heavy skillet on top of the sandwich to flatten it. The goal is to press the bread down to about 1/3 of its original size. Leave the skillet on top of the sandwich and grill for 1 to 2 minutes. If you don't have a heavy skillet, use a brick wrapped in foil.

    Cuban sandwiches on a griddle weighted down with a cast-iron skillet

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  7. Lift the heavy skillet, turn the sandwich over and grill on the other side. Place the skillet back on top. For the sandwich to be ready, the cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.

    Slightly flattened Cuban sandwiches with cheese melting

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Substitutions and Add-Ons

With Miami, Tampa, and Key West debating over who has the tastiest, truest Cubano sandwich, many versions have popped up claiming to be the best. Here are some tasty variations on the classic:

  • Simply butter: Some purists use butter instead of mayo and mustard.
  • Veggies: Others add lettuce and tomatoes after the sandwich has been grilled.
  • Salami: Italian immigrants might have added salami into the Cubano, a welcomed and salty addition.
  • Over-the-top: Although not traditional, some like to add slices of crunchy bacon when assembling.

What Is Cuban Bread, and What to Use Instead?

Cuban bread is a white bread similar to Italian or French bread in texture and shape. Besides flour, water, yeast, and salt, Cuban bread has lard or vegetable shortening in its ingredients. Some Hispanic or Latin markets might have true Cuban bread, but if finding it is difficult, the Cubano will come out equally tasty if you use a fresh baguette or a loaf of Italian bread.

Nutrition Facts (per serving)
772 Calories
41g Fat
46g Carbs
55g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 772
% Daily Value*
Total Fat 41g 52%
Saturated Fat 15g 76%
Cholesterol 150mg 50%
Sodium 2400mg 104%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 55g
Vitamin C 1mg 7%
Calcium 597mg 46%
Iron 5mg 27%
Potassium 685mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)