Cuban Sandwich Recipe
Cuban Sandwiches are a delicious Florida specialty and are the perfect way to to use leftover roast pork in a quick weeknight meal. This post is sponsored by Pompeian. Thanks to Pompeian’s ongoing commitment to quality and innovation, home cooks can depend on Pompeian’s high quality olive oils and vinegars as a great-tasting base while exploring new flavors and ingredients.
I’d never heard of a Cuban Sandwich before moving to Florida. But trust me, here in the state of FL, there’s a Cuban sandwich on almost every menu. That’s because they originated here among Cuban visitors and migrant workers in the late 1800s.
What is a Cuban Sandwich, you ask? It’s made on Cuban bread (but you can use a baguette, which is similar) spread with mustard. Added to that is roast pork, ham, Swish cheese and pickles. The sandwich is usually then grilled or pressed. Note that the one below is broiled because I don’t have a sandwich press.
This sandwich is great for a quick weeknight dinner. I typically will make it on a Tuesday if we had roast pork for dinner on the weekend. This is an AMAZING use for leftover roast pork. If you know me, you know I like roast pork a lot. Here’s my traditional roast pork recipe and here’s one for pork loin and, if you’re in a hurry, here’s how to roast pork in the Instant Pot.
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If you’ve got leftover roast pork in the fridge, grab that, some ham, cheese, and bread, and you’re ready to make Cuban sandwiches.
Oh wait. Except, you also need pickles!
Yesterday I showed you how to make quick pickles. These are essentially pickles made from cucumbers that are brined for a very short time (as little as 30 minutes) instead of for ages. They come out with a fresh crunch and lots of garlicky and vinegary flavor. I love using these fresh pickles in sandwiches because they’re so crunchy and flavorful, but you can use any store-bought dill pickle that you like.
I knew I was going to be using these pickles to make a Cuban sandwich so I was careful about the kind of vinegar that I chose for the brine. I didn’t want anything that would overpower the other delicious flavors in a Cuban sandwich. So I went with Pompeian’s White Wine Vinegar. It has a mild, crisp, clean taste that works perfectly in light things like herb dressings, shellfish, salads, sauces and PICKLES! So seriously good.
So that’s it. You pile the ingredients onto the bread and then give it some heat from a sandwich press or under the broiler, and you’ve got a delicious weeknight dinner in minutes.
Cuban Sandwiches are a delicious Florida specialty and are the perfect way to to use leftover roast pork in a quick weeknight meal.
- 1 loaf Cuban bread, or baguette
- 4 tsp. yellow mustard
- 8 slices roast pork
- 8 slices smoked ham
- 32 round dill pickle slices
- 8 slices Swiss cheese
- Preheat the broiler. Put the oven rack 8 inches from the heat source.
- Cut the Cuban loaf in half and then cut each half into half again.
- Slice through the middle of each piece of bread to get the base for two open-faced sandwiches, yielding 8 bases total. Arrange bread on a broiler-safe baking sheet.
- Spread 1/2 teaspoon of mustard onto each bread.
- Top each with a slice of roast pork, a slice of ham, 4 slices of pickle, and a slice of cheese.
- Transfer baking sheet to under the broiler. Broil until cheese is melted, 3-5 minutes.
Disclosure: This post is sponsored by Pompeian. All opinions are honest and my own.