Sandwich lovers, unite — it’s time to build the ultimate sandwich. Save plenty of leftover Cuban-Inspired Pulled Pork so you can assemble these rich, flavorful Cuban sandwiches at a moment’s notice.
A Cuban sandwich, or Cubano, is a pressed and toasted ham-and-cheese sandwich with roots in the Cuban-American communities of Florida. It’s designed to be hearty, portable, and deeply satisfying. When made well, a Cubano layers savory roasted pork, ham, melted Swiss cheese, pickles, and mustard on crusty bread and is pressed until golden and crisp.
If you haven’t tried a Cuban sandwich before, prepare to fall in love. In my version I use leftover pulled pork alongside thinly sliced deli ham, plenty of Swiss cheese, sliced dill pickles, and a bright mustard-mayo mixture. A drizzle of leftover mojo from the pulled pork adds a bright, citrusy garlic note that lifts every bite.
The roasted pork is the heart of the sandwich. Traditionally it’s marinated in a mojo made from orange and lime juices, garlic, oregano, and cumin. My pulled pork is slow-cooked in a garlicky, herb-forward mojo; I set some of that sauce aside to drizzle on the sandwich, which adds brightness and moisture without overpowering the other ingredients.
If you own a panini press, it’s a fantastic tool for this sandwich. The press delivers even heat and that classic flattened, crisp exterior. If you don’t have one, use a heavy-bottom skillet: grill the sandwich in the skillet and press down with another heavy pan or a foil-wrapped brick for a similar effect. Either method produces a warm, melty interior and a toasty crust.
Leftover Cuban-Inspired Pulled Pork really is a gift that keeps on giving. Aside from sandwiches, it works beautifully in bowls, tacos, wraps, and sliders. But for a deeply satisfying, classic-style meal, the Cuban sandwich is hard to beat. Serve with potato chips, a simple salad, or extra pickles for contrast.
If you love this recipe, here are a few other favorite sandwich-style ideas to try next.
Cuban Sandwiches
Ingredients
- 2 tablespoons mayo
- 2 tablespoons yellow mustard
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons butter, softened
- 2 ciabatta rolls, sliced in half lengthwise (or classic Cuban bread if available)
- Cuban-Inspired pulled pork (leftover), warmed
- Reserved mojo sauce from the pulled pork (for drizzling)
- Sliced dill pickle chips
- 8 slices Swiss cheese
- 4 thin slices deli ham (Black Forest or your favorite)
Instructions
- In a small bowl, whisk together the mayo, yellow mustard, and grainy Dijon until smooth and well combined.
- Spread the softened butter on the outside of each top and bottom roll. Place the rolls butter-side down on a board. Spread the mustard-mayo mixture on the inside of each piece of bread.
- Assemble the sandwiches: on the bottom half of each roll place 2 slices Swiss cheese, followed by 2 slices ham, a generous layer of warmed pulled pork, a light drizzle of the reserved mojo, a few pickle slices, and finish with 2 more slices of Swiss cheese. Close with the top half of the roll.
- Heat a panini press according to the manufacturer’s directions. Working one or two at a time, press the sandwiches until the bread is golden brown and the cheese is fully melted, about 5–6 minutes. If using a skillet, heat over medium and cook each sandwich, pressing down with a second heavy skillet or a foil-wrapped weight, about 3 minutes per side until crisp and melted.
- Transfer sandwiches to a cutting board and slice each on the diagonal. Serve immediately while hot and melty.
Notes
If you don’t have a panini press, a heavy skillet and a second hot skillet or a weighted object will create a similar pressed effect. For a sharper contrast of textures, warm the pulled pork before assembling so the cheese melts quickly against hot meat.
Variations: swap ciabatta for classic Cuban bread, add a thin smear of softened butter inside before toasting for extra richness, or use spicy mustard for more heat. Leftovers keep well refrigerated for 2–3 days and reheat nicely in a skillet or panini press.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Photography and styling by Eat Love Eats.