The Cuban sandwich combines roast pork, ham, Swiss cheese, yellow mustard and pickles pressed between buttery Cuban loaf and grilled until golden and crispy.
I love how the two types of pork work together—the slow-roasted pork shoulder brings deep flavor while the ham adds a smoky note. The yellow mustard cuts through the richness, and those crunchy dill pickles add the perfect tang. The melted Swiss cheese brings it all together.
This Florida favorite has become my go-to when I have leftover pulled pork. It’s simple to make but always impresses whoever I serve it to. Trust me – once you make this at home, you’ll wonder why you ever ordered it at a restaurant!
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Cubano Sandwich
This simple sandwich brings together the best flavors in one satisfying bite. Packed with slow-roasted pork shoulder and sliced ham, topped with melted Swiss cheese, yellow mustard and crunchy dill pickles, the Cuban sandwich is a perfect meal any day of the week.
I started making these at home whenever I have leftover pork, and they’ve quickly become a family favorite. The key is pressing the sandwich until the bread gets crispy and the cheese melts completely through all the layers.
Popular in Florida but easy to make anywhere, this sandwich turns basic ingredients into something special.
What You Need
Cuban Loaf or Italian Loaf
Leftover Pulled Pork
Orange Juice
Whole Lime, Zest And Juice
Oregano
Red Pepper Flakes
Cumin
Onion Powder
Salt
Cracked Black Pepper
Peppered Deli Ham, Thinly Sliced
Deli Sliced Baby Swiss Cheese
Stone Ground Dijon Mustard
Sandwich Style Dill Pickles
Fresh Cilantro, Chopped
Butter, Softened (For Grilling)
How to Make Cuban Sandwiches
Step 1: Season and Heat the Pulled Pork
Combine the pulled pork with orange juice, lime zest, lime juice, oregano, red pepper flakes, cumin, onion powder, salt, and black pepper in a bowl.
Mix well to ensure the pork is evenly coated with the seasonings and citrus. Heat the seasoned pulled pork in a skillet over medium heat for about 5 minutes until warmed. Set aside.
Step 2: Assemble the Sandwich
Slice the French bread loaf in half lengthwise and open it like a book. Spread the Dijon mustard evenly on the inside of both halves of bread.
Layer the bottom half of the bread with the warmed pulled pork mixture. Layer the ham slices evenly over the pulled pork.
Arrange the pickle slices on top of the ham. Sprinkle the chopped cilantro over the pickles. Layer the Swiss cheese slices on top of the cilantro. Close the sandwich with the top half of the bread.
Step 3: Grill the Sandwich
Heat a large skillet or griddle over medium heat. Spread butter on the outside of both halves of the sandwich.
Place the sandwich on the heated skillet. Set a heavy pan on top of the sandwich to press it down (creating a makeshift panini press).
Grill for 3-4 minutes on each side until the bread is golden brown and crispy and the cheese is melted. Remove from heat, rest for 1-2 minutes, slice into portions, and serve warm.
How To Store Leftovers and Reheat
Storage:
- Allow any leftover sandwich portions to cool completely
- Wrap individual portions tightly in aluminum foil or plastic wrap
- Store in an airtight container in the refrigerator for up to 3 days
Reheating:
- Oven Method (Preferred): Preheat the oven to 325°F (165°C). Wrap the sandwich in foil and heat for 10-15 minutes until warmed.
- Skillet Method: Reheat in a skillet over medium-low heat for 2-3 minutes per side, pressing down lightly with a spatula.
- Microwave Method (Quick but less crispy): Wrap sandwich in a paper towel and microwave for 30-45 seconds, or until heated.
Avoid reheating in the microwave for best results, as it will make the bread soggy. The oven or skillet methods will help maintain the sandwich’s crispy exterior.
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Cuban Sandwich
Ingredients
- 1 loaf Cuban Bread or French bread sliced in half lengthwise
- 2 cups leftover pulled pork
- ¼ cup orange juice
- 1 whole lime zest and juice
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ½ pound peppered deli ham thinly sliced
- ¼ pound deli sliced baby Swiss cheese
- ¼ cup stone ground Dijon mustard
- 10-12 slices sandwich style dill pickles
- ½ cup fresh cilantro chopped
- 2 tablespoons butter softened (for grilling)
Instructions
- In a bowl, combine the pulled pork with orange juice, lime zest, lime juice, oregano, red pepper flakes, cumin, onion powder, salt, and black pepper. Mix well to ensure the pork is evenly coated with the seasonings and citrus.
- Heat the seasoned pulled pork in a skillet over medium heat for about 5 minutes until warmed through. Set aside.
- Slice the French bread loaf in half lengthwise and open it up like a book. Spread the Dijon mustard evenly on the inside of both halves of bread.
- Layer the bottom half of the bread with the warmed pulled pork mixture. Layer the ham slices evenly over the pulled pork. Arrange the pickle slices on top of the ham. Sprinkle the chopped cilantro over the pickles.
- Layer the Swiss cheese slices on top of the cilantro. Close the sandwich with the top half of the bread.
- Heat a large skillet or griddle over medium heat.
- Spread butter on the outside of both halves of the sandwich.
- Place the sandwich on the heated skillet. Set a heavy pan on top of the sandwich to press it down (creating a makeshift panini press).
- Grill for about 3-4 minutes on each side until the bread is golden brown and crispy, and the cheese is melted.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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