Savory Cuban Pressed Sandwich (Print version)

Pressed sandwich bursting with roast pork, ham, Swiss cheese, pickles, and mustard on crisp Cuban bread.

# What You Need:

→ Meats

01 - 8 oz roast pork, thinly sliced
02 - 8 oz deli ham, thinly sliced

→ Cheese

03 - 8 oz Swiss cheese, thinly sliced

→ Bread

04 - 1 loaf Cuban bread, cut into 4 portions

→ Condiments

05 - 1/4 cup yellow mustard
06 - 16 dill pickle slices

→ Butter

07 - 2 tbsp unsalted butter, softened

# How To Make It:

01 - Slice the Cuban bread horizontally and spread mustard evenly on both cut sides.
02 - Place roast pork, ham, Swiss cheese, and pickles on the bottom half of each bread portion.
03 - Cover with the top bread half and press gently to secure the layers.
04 - Lightly coat the outside of each sandwich with softened butter to ensure a crisp, golden crust.
05 - Preheat a skillet or sandwich press over medium heat.
06 - Place sandwiches on the skillet or press and apply weight. Cook for 4 to 5 minutes per side, or 5 to 7 minutes total in a press, until bread is crisp and cheese is melted.
07 - Remove sandwiches from heat, slice diagonally, and serve immediately while hot.

# Expert Tips:

01 -
  • Every ingredient gets better under pressure, melting together into something far greater than the sum of its parts.
  • It takes less than half an hour but tastes like you spent all afternoon in the kitchen.
  • The crispy, buttery crust against the tangy mustard and pickles creates a flavor balance that never gets old.
02 -
  • Press the sandwich firmly, if the bread doesn't flatten and crisp, the cheese won't melt properly and the flavors won't fuse.
  • Medium heat is your friend, high heat burns the butter and leaves the inside cold, low heat makes the bread greasy instead of crispy.
  • Use softened butter, not melted, so it spreads evenly without soaking into the bread and making it soggy.
03 -
  • Toast the bread lightly before assembling if it's very soft, this gives it a bit more structure and prevents sogginess.
  • Let the sandwiches rest for a minute after grilling so the cheese sets slightly, making them easier to slice without everything sliding out.
  • Use a serrated knife for clean cuts, a regular knife squashes the sandwich and makes a mess.
Go back