Grilled Cuban Sandwiches – A Flavor-Packed Pressed Sandwich Classic
Crispy, golden bread filled with layers of juicy pork, smoky ham, tangy pickles, melty Swiss cheese, and zesty mustard—these Grilled Cuban Sandwiches bring bold, satisfying flavor in every bite. Perfect for lunch, dinner, or game day gatherings.
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.