Cuban Sandwich

Name: Cuban Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices Cuban bread; 1 lb Mojo roast pork; 1 lb Sweet glazed ham; 1.5 cups Swiss cheese; 2 tbsp Dill pickles; 3 tbsp Yellow mustard

Roast pork, ham, Swiss, pickle, mustard, pressed golden.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 2
Level: Medium

Ingredients

2servings

Cuban bread4 slices
Mojo roast pork1 lb
Sweet glazed ham1 lb
Swiss cheese1 ½ cups
Dill pickles2 tbsp
Yellow mustard3 tbsp

Instructions

1
Split the Bread
Split the bread horizontally.
2
Layer & build
Apply a solid layer of yellow mustard to both interior sides.
3
Layer the fillings
Systematically layer the sweet ham, citrus-heavy roast pork, swiss cheese, and acidic pickles.
4
Arrange & plate
Place in a hot skillet or plancha and compress violently with a heavy cast-iron weight, flattening the sandwich until the crust shatters and the interior fuses.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 1338
Fat: 68g
Carbs: 36g
Protein: 132g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Cast iron skillet

Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.

Also useful here

Burger smasher / bacon press — Firm, even pressure is what maximises contact with the surface and builds the crust.
Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.