Homemade Cuban Sandwich – The Schmidty Wife: Homemade Cuban Sandwich Recipe The Schmidty Wife

My First Taste of Sunshine

I tried my first Cuban sandwich in Florida. My friend Maria made it. The first bite was warm and crunchy. It tasted like a happy party in my mouth.

I knew I had to learn to make it at home. It’s not just a sandwich. It’s a feeling of sunshine on a cloudy day. That matters. Food should make your spirit feel good.

The Magic of the Press

This sandwich needs a good squish. That’s the secret. You press it while it cooks. It makes the bread crispy and melts the cheese into the meat.

I use my old cast iron skillet to press it down. It makes a lovely sizzle. Doesn’t that smell amazing? The pressing brings all the flavors together as one. That is why it matters.

Building Your Sandwich

Let’s talk layers. Start with your split bread. Mix your mustard and mayo in a little bowl. That’s your special sauce.

Now layer the ham, salami, and that lovely mojo pork. Add the pickles and Swiss cheese. Fun fact: the pickles are important! Their tangy crunch cuts through all the rich meat. Do you like lots of pickles or just a few?

A Little Kitchen Story

I once forgot to put mayo on the outside of the bread. Big mistake! The sandwich was pale and soft. My grandson called it “sad bread.” I still laugh at that.

So remember, a thin mayo layer on the outside is key. It gives you that perfect golden, crunchy crust. It’s a small step with a big reward.

Your Turn to Share

This recipe makes four sandwiches. It’s perfect for sharing. What’s your favorite food to share with friends or family?

Cooking it is simple. Just watch for that golden color. Then eat it right away. The heat makes it special. Tell me, will you use a panini press or a heavy skillet like I do?

Ingredients:

Ingredient	Amount	Notes
Cuban or French bread	15-16 ounce
Salami	3 to 4 ounces
Deli ham	6 to 7 ounces
Mojo pork	3 cups
Sliced swiss cheese	4 to 5 ounces
Long dill sandwich pickles	7 to 8
Mayo	1/4 cup + more for bread
Dijon mustard	1/4 cup

My Kitchen Table Cuban Sandwich

Let’s make a sandwich that tells a story. This Cuban sandwich is a hug from my kitchen to yours. It’s crunchy, warm, and packed with flavor. I first tried one on a sunny Florida trip years ago. I knew I had to make my own version at home. Doesn’t that smell amazing already?

We’ll build it layer by loving layer. The secret is in the pressing. It makes the bread so golden and crisp. I still laugh at the time I used a heavy book as a press. It worked, but let’s use a proper skillet today. Ready? Let’s get our hands busy.

Step 1: Warm up your griddle or pan. Medium heat is just right. Mix your mustard and mayo in a little bowl. This tangy spread is the glue of our sandwich. Cut your loaf of bread open lengthwise. It’s like opening a book full of delicious pages.

Step 2: Now for the fun part! Layer the ham, salami, and that juicy mojo pork on the bottom bread. Add the pickles and Swiss cheese on top. I always sneak an extra pickle for myself. Slather the mustard-mayo mix on the top piece of bread. (A hard-learned tip: don’t skip the pickles! They cut through all that rich meat perfectly.)

Step 3: Put your sandwich together. Carefully cut it into four pieces with a serrated knife. This makes it easier to cook and share. Now, spread a very thin layer of mayo on the outside of the bread. This is our magic trick for the crispiest crust. What does the mayo on the outside help create? Share below!

Step 4: Cook your sandwiches in batches. Place one on the hot griddle. Press it down with a heavy skillet or a panini press. Cook for a few minutes until golden, then flip. Press it again. Listen for that gentle sizzle. You’ll know it’s done when the cheese is melted and the bread is toasty. Serve it right away while it’s wonderfully warm.

Cook Time: 10–15 minutes
Total Time: 25 minutes
Yield: 4 sandwiches
Category: Lunch, Dinner

Three Tasty Twists to Try

This recipe is wonderful as-is. But sometimes, it’s fun to play with your food. Here are three simple twists I’ve tried over the years. Each one brings its own little smile.

The Breakfast Swap: Use crispy bacon and a fried egg instead of the pork. It’s a messy, happy way to start the day.

The Garden Version: For my vegetarian friends, try grilled zucchini and portobello mushrooms. Add some pepper jack cheese for a kick.

The Sweet & Spicy: Add a thin layer of orange marmalade with the mustard. It sounds odd, but trust this grandma. It’s so good.

Which one would you try first? Comment below!

What to Serve With Your Sandwich

This sandwich is a full meal by itself. But a little something on the side is nice. I love a simple bowl of black bean soup for dipping. A handful of plantain chips adds a lovely crunch. Or just some fresh fruit to keep things light and bright.

For a drink, an ice-cold Mexican cola is my favorite. The cane sugar tastes different, in a good way. For a grown-up pairing, a light lager beer is very refreshing. It washes all those salty flavors down just right. Which would you choose tonight?

Keeping Your Cuban Sandwich Tasty for Later

Let’s talk about saving some for tomorrow. This sandwich is best fresh and hot. But you can prepare the parts ahead. Cook the mojo pork and keep it in the fridge for three days. You can also freeze it for a month.

Assemble the whole sandwich without grilling it. Wrap it tightly in plastic wrap. It will keep in the fridge for one day. I once made a few for a picnic this way. They grilled up perfectly at the park!

Batch cooking the pork means a quick dinner any night. This matters because a ready meal saves a busy day. Have you ever tried storing it this way? Share below!

Fixing Common Cuban Sandwich Hiccups

First, the bread can get soggy. The fix is simple. Slather mayo on the outside only right before cooking. This creates a perfect, crispy crust. I remember when I forgot this step. The sandwich was a bit soft.

Second, the cheese might not melt. Make sure your heat is not too high. Press the sandwich down firmly. This helps the heat reach the middle. A melted cheese binds all the flavors together beautifully.

Third, the sandwich is too big to eat. Just cut it into four pieces first. This makes it easier to handle and cook evenly. Solving small problems builds your cooking confidence. Which of these problems have you run into before?

Your Cuban Sandwich Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread or rolls.

Q: What can I do ahead of time?
A: Mix the sauce and cook the pork a day early.

Q: I don’t have salami. What can I use?
A: Just use more ham. It will still be delicious.

Q: Can I make just one sandwich?
A: Of course. Just use a smaller roll and less of each filling.

Q: Any optional tips?
A: A little softened butter works instead of mayo on the outside. Fun fact: The traditional Cuban sandwich uses a special pork roast called ‘lechón asado’. Which tip will you try first?

Share Your Kitchen Success

I hope you love making this sandwich. It brings back happy memories of shared meals for me. I would love to see your creation. Your version might give me a new idea!

Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of home cooks. Sharing our food stories is the best part.

Happy cooking!

—Anna Whitmore.