This recipe for a Cuban sandwich has all the makings of a work of art. This is not your ordinary ham and cheese sandwich by any stretch! It’s made with slices of marinated roasted pork tenderloin and sweet and salty smoked ham, swiss cheese, crunchy tangy dill pickles, and mustard, sandwiched between two buttered pieces of Cuban bread. When pressed down and toasted, the cheese melts, the mustard oozes and the entire mouthwatering sandwich is warm and crispy. A Cubano sandwich, if you’ve never had the pleasure, really is a masterpiece and the best part is, it’s super easy to make! A Cuban sandwich, or sanduche cubano, has always been one of my family’s favorite sandwiches to order at a restaurant. If it’s on the menu, you can bet it’ll be on our table, so being able to recreate this sandwich at home is exciting! I know that everyone claims their sandwich is the best, but they’re all mistaken because mine is! Besides, you really can’t beat a budget-friendly homemade version of a classic sandwich that provides all of the signature flavor and texture combinations that you love in each and every bite. Along with my Italian beef sandwich, Chicken Parm Sandwich, Popeye’s Sandwich, and the Chick-Fil-A sandwich I recreated, I’m so excited to share with you my version of the spectacular Cuban sandwich! Is this your first time making a Cuban sandwich? If so, be sure to pass on the recipe for others to try. How did yours turn out? Let me know in the comments! Of course, as food usually does, it was adapted across time and place. Miami, where there is a higher Italian population, has an added layer of Genoa salami to theirs. In Tampa Bay, you might find theirs has lettuce and tomato on it! Depending on whom you ask, their version is the best, if not the original. Cuban bread isn’t always accessible, so people have continued making this sandwich using Italian or French bread. There is something special about Cuban bread, though, if you can get your hands on it, you’ve got to try it! It’s made with lard which makes the bread extra crispy, especially when used in a panini press.
Can you eat it cold?
A Cubano is definitely best enjoyed right out of the panini press or skillet, but truth be told, taking a bite of a leftover sandwich right out of the fridge has its perks. The only struggle is at a certain point it will start to get soggy, which is why it’s most enjoyed warm.
Can I make a Cuban sandwich in the oven?
Yes! In fact, this is a great way to serve a larger crowd. Make more sandwiches at once in the oven. Assemble as you would as per the directions, place on a baking sheet, and brush the tops of the sandwiches with melted butter. Place a second baking sheet on top, which will act as the press, and bake until golden brown and the cheese has melted (about 20 minutes at 400°F/205°C). © Little Sunny Kitchen
