This Cuban sandwich has lived in my weekday rotation and weekend celebrations for years. I first fell for this particular version after roasting a pork shoulder with a bright, citrusy mojo; the leftovers begged to be transformed. The combination of warm, roast pork soaked with mojo, salty smoked ham, tangy pickles and melting Swiss Gruyère is simple yet magically balanced. Each bite is crunchy, savory, slightly sweet from the bread, and bright with mustard and mojo—comforting and lively at once.

I discovered the assembly trick—toasting the cut sides of the bread first—during a busy Saturday lunch when soggy sandwiches threatened to ruin the meal. Toasting prevents soggy bread and locks in texture so that when you press the sandwich the interior becomes warm and the exterior stays crisp. This version also uses a mustard-mayo spread made with a tablespoon and a half of reserved mojo marinade that ties the pork back into every bite. It’s one of those dishes that shows how a few smart steps and well-chosen ingredients can elevate humble leftovers into something celebratory.

Ingredients

• Bread: 1 Cuban loaf or a wide Italian/French loaf (about 1 pound). Look for a slightly airy crumb with a thin crust—Pan de Cuban is ideal if you can find it; otherwise a supermarket French or Italian loaf works well.
• Butter: 2 tablespoons if using a cast-iron skillet; 2–4 tablespoons softened butter total (2 T for skillet pressing, 4 T for panini press or grill pan). Use unsalted butter for better control over seasoning.
• Spread: 3 tablespoons yellow deli mustard, 3 tablespoons mayonnaise, and 1 1/2 tablespoons reserved mojo marinade. The mustard brings tang, mayo adds richness, and the mojo ties the pork flavors together.
• Cheese: 8 ounces Swiss Gruyère, thinly sliced. Gruyère melts beautifully and adds a nutty, slightly sweet note—Emmental can be a substitute but use Gruyère for the classic profile.
• Pickles: 4 large dill pickles, thinly sliced crosswise. Choose crisp sandwich pickles—bread-and-butter are too sweet, dill is ideal for that bright snap.
• Pork: 1 pound mojo Cuban roast pork, sliced thinly. Use reserved pork from your roast; the mojo-infused pork is the star and should be sliced against the grain.
• Ham: 6 ounces Black Forest or smoked ham, thinly sliced. The smokiness balances the citrusy pork; choose a reasonably thin deli slice for even layering.

Instructions

Slice and toast the bread: Slice the loaf lengthwise then in half vertically to make four sandwich halves. Heat a panini press, grill pan, or cast-iron skillet over medium. Working in batches, toast the cut sides of all bread pieces, cut-side down, until lightly golden—about 1½–2 minutes. This step dries the crumb and prevents a soggy sandwich when pressed. Make the spread: In a small bowl whisk together 3 tablespoons yellow mustard, 3 tablespoons mayonnaise and 1½ tablespoons reserved mojo marinade. The mojo adds citrus and garlic notes—if your marinade is especially salty, reduce the mustard by 1 teaspoon. Taste and adjust for brightness. Spread and layer: Spread the mustard-mayo evenly on all four cut sides. On the bottom half of one baguette, layer 2 ounces Gruyère, half the pickles, half the pork (about 8 ounces), half the ham (3 ounces), then another 2 ounces Gruyère—cheese on both sides helps everything bind when heated. Repeat for the second baguette. Panini press method: Heat the press over medium. Brush both outer faces of each sandwich with softened butter. Place sandwiches in the press and cook for approximately 5–7 minutes, or until the crust is golden and cheese is fully melted. Remove and rest 2 minutes before slicing. Grill pan or cast-iron skillet method: Brush a grill pan with softened butter or melt 1 tablespoon butter in a cast-iron skillet. Place one sandwich in the pan and set a second (smaller) heavy skillet on top to press, or use a weight on top. Cook 3–4 minutes until toasted. Remove top skillet, butter the exposed top, flip the sandwich, replace weight, and toast another 3–4 minutes. Repeat with remaining sandwich. Slice and serve: Transfer sandwiches to a cutting board and slice in half or into quarters. Let rest 1–2 minutes so the cheese sets slightly; serve warm with extra dill pickles on the side.

Storage Tips

Leftovers keep well if treated properly. Store unpressed, wrapped sandwiches in the refrigerator for up to 24 hours; press right before serving to restore crispness. For longer storage, separate components: freeze sliced pork in an airtight bag for up to 3 months and refrigerate bread separately. Reheat in a skillet or oven at 350°F for 8–10 minutes, then press briefly to re-crisp. Avoid microwaving, which makes bread chewy and limp.

Ingredient Substitutions

If you can’t find Cuban bread use a sturdy Italian or French loaf—choose one with an open crumb and slightly thin crust. Substitute Gruyère with Swiss or Emmental, but expect slightly different nuttiness. For a lighter option swap mayonnaise for Greek yogurt (use full-fat for best mouthfeel) and choose turkey instead of pork and ham for a leaner sandwich. For a vegetarian twist, use roasted portobello, grilled zucchini and smoked provolone, and replace mojo with a citrus-herb vinaigrette.

Serving Suggestions

Serve with kettle chips or a crisp green salad dressed in lime vinaigrette to echo the mojo’s citrus. Pickle spears are classic; for a fancier pairing offer plantain chips or a garlicky black bean salad. Garnish with a few extra pickle slices and a sprinkle of flaky sea salt on the cut surface for visual appeal. This sandwich shines with a cold beer, a sparkling cola, or a bright, citrus-forward white wine like Albariño.

Cultural Background

The Cubano traces its roots to Cuban immigrants and the sandwich culture of Tampa and Miami in the early 20th century. Traditionally made with roast pork marinated in mojo, roast ham, Swiss cheese and pickles on Cuban bread, it became a working-class staple served in cafes and street-side lunch counters. Regional variations exist—Tampa’s version sometimes includes Genoa salami—yet the hallmarks remain an acidic mojo pork, melty cheese and the signature pressed, buttery crust.

Seasonal Adaptations

In summer, swap heavy meats for grilled citrus-marinated chicken and add fresh tomato and arugula for brightness. In cooler months, deepen flavors by using smoked Gouda and add caramelized onions for sweetness. For holiday gatherings, make a party platter of mini-pressed sandwiches using slider rolls and press them briefly to create bite-sized, shareable versions—easy to serve and crowd-pleasing.

Meal Prep Tips

For make-ahead convenience, slice meats and cheese and store in separate airtight containers; mix the spread and refrigerate up to 48 hours. Toast the cut sides of the bread just before assembling to avoid dryness. If preparing multiple sandwiches for a group, press them in staggered batches so everyone receives a hot, freshly-pressed sandwich. Use parchment between stacked pressed sandwiches to keep crusts pristine.

This sandwich is a warm, flavor-packed reminder that great food doesn’t need to be complicated—thoughtful assembly and a few simple techniques transform everyday ingredients into something memorable. Make it your own, share it, and enjoy how quickly it becomes a household favorite.