Few things satisfy like biting into freshly grilled Cuban sandwiches. The golden, crispy bread gives way to a hot, melty interior layered with slow-roasted pork, smoky deli ham, tangy dill pickles, creamy Swiss cheese, and a sharp hit of yellow mustard. It’s an explosion of flavor and texture—a bite that feels nostalgic, hearty, and downright indulgent.
This sandwich has earned top billing in my kitchen, and for good reason. It’s a fantastic way to use leftovers while creating something that looks and tastes restaurant-quality. I like to whip this up when I’ve got friends over for a casual lunch, or when I want to elevate an average weeknight dinner. The sizzle as the sandwich hits the hot skillet is like a dinner bell—it draws in my kids, my partner, and sometimes even the neighbors.
What makes these grilled cuban sandwiches so iconic? It’s the way the ingredients work together, each playing its part. You’ve got the salty ham, the juicy pork, the melt of Swiss, the bite of mustard, and the crunch of pickles, all held between two slices of buttery, toasted bread. It’s comfort food with character.
A lot of folks associate Cuban sandwiches with Florida, and rightly so. I first tried one at a tiny roadside stand in Tampa. That sandwich was hot, perfectly pressed, and absolutely unforgettable. When I came home, I was determined to recreate the magic. Now, this sandwich is a staple in our household.
Even if you can’t find traditional Cuban bread where you live, don’t worry. A crusty baguette or soft Italian loaf will still give you the crispy outer layer and soft inside that this sandwich is known for. And once you start making it at home, you’ll find it’s incredibly easy to make, quick to pull together, and endlessly customizable.
If you’re always on the lookout for flavor-packed meals that feel gourmet without the heavy lift, don’t miss my Bourbon BBQ Chicken Sandwiches or Cajun Chicken Pasta Salad. For even more inspiration, swing by our Lunch Recipes collection.
Grilled Cuban Sandwiches – A Flavor-Packed Pressed Sandwich Classic
Ingredients
- 1 loaf Cuban bread or soft baguette halved
- 2 tbsp butter softened
- 2 tbsp yellow mustard
- 1 lb roast pork thinly sliced
- ½ lb deli ham thinly sliced
- 8 slices Swiss cheese
- ½ cup dill pickle slices
Instructions
- Prep the Bread:Cut the loaf in half lengthwise. Spread butter on the outsides. Spread mustard generously on the inside of both halves.
- Stack Your Fillings:Start with a slice of Swiss cheese, then layer on ham, roast pork, pickles, and finish with another slice of cheese. Close the sandwich.
- Press & Grill:Preheat a cast iron skillet over medium heat. Place the sandwich in the skillet and press it down using another heavy skillet or a foil-wrapped brick. Grill for 5–6 minutes per side until golden brown and the cheese is fully melted.
- Serve and Enjoy:Let rest for 1–2 minutes, then slice diagonally and serve hot.
Notes
Secret Tips from the Grill
- Don’t skip the press. A proper press—whether it’s a heavy skillet or panini maker—locks in the flavor and gives you that signature crispy crust.
- Go heavy on the mustard. Trust me, the tangy punch balances out the richness of the meats and cheese perfectly.
- Use day-old bread. Slightly stale Cuban or French bread crisps up better and holds everything together like a champ.
- Layer meats intentionally. I like putting the ham on the bottom and pork on top for better sear and juice control.
- Grill low and slow. Medium heat is key—too hot and you’ll burn the bread before the cheese melts.
Recipe Overview
- Difficulty: Easy
- Course: Lunch
- Cuisine: Cuban-American
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~620
- Protein: 34g
- Fat: 30g
- Carbohydrates: 43g
- Fiber: 2g
- Sugar: 3g
Budget Breakdown
- Cuban bread or baguette: ~$2.50
- Roast pork (1 lb): ~$5.00
- Deli ham (1/2 lb): ~$2.50
- Swiss cheese (8 slices): ~$3.00
- Dill pickles: ~$1.00
- Yellow mustard: ~$0.50
- Butter: ~$0.50
Total Cost: ~$15.00
Cost Per Serving: ~$3.75
Behind the Recipe
Some recipes you try once and move on. Others stick with you for life. This Cuban sandwich falls into the second category. I remember stopping at a local café in southern Florida on a road trip—sun blazing, music playing, and this incredible sandwich served on a pressed plate. From that point on, it became my mission to make it a regular at home.
Over time, I’ve learned you don’t need to replicate the exact ingredients to achieve the same magic. Cuban bread may be hard to find, but a sturdy baguette or Italian loaf gets the job done. Leftover roast pork? Even better. This is a sandwich that rewards improvisation.
Why You’ll Love This Sandwich
- Golden, crispy crust with gooey, melty cheese inside
- Bold, meaty flavor that satisfies
- Quick enough for busy lunches, hearty enough for dinner
- Uses fridge staples like mustard, ham, and pickles
- Feels gourmet, but takes less than 30 minutes
- Fun to press and grill right on the stovetop
Perfect For
- Sunday cookouts or Father’s Day lunches
- Sandwich lovers who crave crunch and flavor
- Easy weekday meals
- Leftover pork reinventions
- Picnics and casual gatherings
- Kids and adults alike
Ingredients
- 1 loaf Cuban bread or soft baguette, halved
- 2 tbsp butter, softened
- 2 tbsp yellow mustard
- 1 lb roast pork, thinly sliced
- 1/2 lb deli ham, thinly sliced
- 8 slices Swiss cheese
- 1/2 cup dill pickle slices
Ingredient Highlights
- Roast Pork: Adds richness and depth to every bite
- Ham: Smoky and savory—layered flavor you’ll notice
- Swiss Cheese: Creamy melt with just the right amount of sharpness
- Pickles: Crunchy and acidic to cut through the meatiness
- Mustard: Classic tang that ties it all together
- Bread: Sturdy but soft, toasts beautifully on the skillet
Want to know what you’re eating? Visit USDA FoodData Central to learn more about the nutrition content of your ingredients.
How to Make Grilled Cuban Sandwiches
Step 1: Prep the Bread
Cut the loaf in half lengthwise. Spread butter on the outsides. Spread mustard generously on the inside of both halves.
Step 2: Stack Your Fillings
Start with a slice of Swiss cheese, then layer on ham, roast pork, pickles, and finish with another slice of cheese. Close the sandwich.
Step 3: Press & Grill
Preheat a cast iron skillet over medium heat. Place the sandwich in the skillet and press it down using another heavy skillet or a foil-wrapped brick. Grill for 5–6 minutes per side until golden brown and the cheese is fully melted.
Step 4: Serve and Enjoy
Let rest for 1–2 minutes, then slice diagonally and serve hot.
Pro Tips
- Slightly stale bread makes for a crunchier finish
- Avoid high heat to prevent burning before the cheese melts
- Use cheese on both sides to “seal” the fillings inside
- Swap in garlic butter on the outside for an extra layer of flavor
- Press down evenly for best results
Creative Variations
- Vegetarian: Try grilled portobellos and vegan cheese instead of meat
- Spicy Cuban: Add jalapeños or use spicy brown mustard
- Low-Carb: Serve it lettuce wrap style or in a keto tortilla
- Tampa-Style: Add a layer of sliced salami
- Breakfast Twist: Add a fried or scrambled egg
Storage & Reheating
- Fridge: Wrap sandwiches in foil and store for up to 2 days
- Reheat: Warm in a skillet over medium to re-crisp
- Make-Ahead: Assemble early and grill fresh when ready to serve
- Freezing: Not recommended due to texture loss
Learn more about safe food storage from the FDA’s Guidelines.
Great Pairings
- Crispy plantain chips with sea salt
- Pineapple slaw with lime vinaigrette
- Chipotle sweet potato fries
- Chilled black bean salad or soup
- A cool mojito or sparkling lemonade
Frequently Asked Questions
What’s in a Cuban sandwich?
Traditionally, it includes roast pork, ham, Swiss cheese, pickles, mustard, and Cuban bread—all pressed and grilled until melty.
Can I use pulled pork instead of sliced pork?
Absolutely! Just make sure it’s not too saucy so your bread stays crisp.
Do I need Cuban bread?
It’s ideal, but a soft baguette or Italian loaf works great.
How far in advance can I make it?
You can assemble it up to a day in advance and refrigerate it before grilling.
Can I freeze Cuban sandwiches?
Freezing isn’t recommended—bread and cheese don’t reheat well after thawing.
What if I don’t own a panini press?
Use a cast iron pan and another heavy skillet or brick wrapped in foil to press.
Is there a gluten-free version?
Yes—just use gluten-free bread and make sure the deli meats and pickles are certified gluten-free.
Is this sandwich healthy?
It’s high in protein but also in sodium and fat. Use leaner pork, low-sodium ham, and whole-grain bread to lighten it up.
Final Thoughts
This Grilled Cuban Sandwich is everything a sandwich should be—crispy, cheesy, savory, and bursting with layers of flavor. It’s fast to prepare, ridiculously satisfying, and hits the spot whether you’re cooking for yourself or a crowd. The flavor payoff is massive for such a low-effort meal.
Whether it’s your first time making one or your fiftieth, there’s always room to experiment with your own twist. This is a sandwich that rewards creativity. So grab your skillet, fire it up, and press together something unforgettable.
For more no-fuss recipes that pack a punch, explore our One-Pan Lunches and Make-Ahead Lunches collections.
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