18 Delicious Cubano Sandwich Recipes for Homemade Perfection

You know that moment when you bite into a perfectly pressed Cubano sandwich—the crackle of the crust, the melty cheese, the tangy pickles and savory meats all harmonizing? It’s pure comfort food magic, and we’ve gathered 18 drool-worthy recipes so you can recreate that bliss at home. Whether you’re a sandwich newbie or a seasoned pro, get ready to fall in love with every bite.

Classic Cuban Sandwich

Every great sandwich tells a story, and the Classic Cuban Sandwich weaves a delicious tale of pressed bread, savory meats, and tangy pickles. Essentially a handheld masterpiece, this recipe guides you through creating the perfect balance of textures and flavors in your own kitchen. Even beginners can achieve deli-quality results with these methodical steps.

Ingredients

– 4 Cuban bread rolls (or Italian bread if unavailable)
– 1 lb sliced roast pork (about ¼-inch thick slices)
– ½ lb sliced ham (thinly sliced deli ham works well)
– 8 slices Swiss cheese (about 6 ounces total)
– ½ cup dill pickle slices (about 16-20 slices)
– 4 tbsp yellow mustard (Dijon can substitute for sharper flavor)
– 4 tbsp unsalted butter, softened (for easier spreading)

Instructions

1. Slice each Cuban bread roll horizontally without cutting all the way through, creating a hinge.
2. Spread 1 tablespoon of yellow mustard evenly on the bottom half of each roll.
3. Layer 4 ounces of sliced roast pork evenly over the mustard on all four rolls.
4. Arrange 2 ounces of sliced ham over the pork on each sandwich.
5. Place 2 slices of Swiss cheese over the ham layer on all four sandwiches.
6. Arrange 4-5 dill pickle slices in a single layer over the cheese.
7. Close the sandwiches firmly with the top halves of the rolls.
8. Spread 1 tablespoon of softened butter evenly over the top exterior of each sandwich.
9. Preheat a panini press or large skillet to 350°F for 5 minutes.
10. Place one sandwich in the press and close the lid, pressing firmly.
11. Cook for 4-5 minutes until the bread is golden brown and crisp with visible grill marks.
12. Remove the first sandwich and repeat with remaining three sandwiches.
13. Transfer all cooked sandwiches to a cutting board.
14. Cut each sandwich diagonally across the center using a serrated knife.

You’ll notice the satisfying crunch as you bite into the pressed, golden exterior. Your perfectly melted Swiss cheese binds the savory pork and ham together, while the tangy pickles cut through the richness beautifully. Consider serving these warm sandwiches with plantain chips for an authentic Cuban café experience.

Pressed Cubano with Mojo Pork

Building the perfect pressed Cubano starts with understanding each component’s role in creating that iconic crispy, melty sandwich. By methodically preparing the mojo-marinated pork and assembling with precision, you’ll achieve the authentic pressed texture and balanced flavors that make this Cuban classic so irresistible.

Ingredients

– 2 lbs pork shoulder, sliced ½-inch thick (trim excess fat)
– 4 Cuban bread rolls, 8 inches each (or French bread if unavailable)
– 8 slices Swiss cheese (about 6 oz total)
– 8 slices deli ham (about ½ lb total)
– 12 dill pickle slices, ¼-inch thick (about 1 large pickle)
– 4 tbsp yellow mustard (Dijon works too)
– ¼ cup olive oil (or any neutral oil)
– 3 garlic cloves, minced (about 1 tbsp)
– 1 tsp dried oregano (crush between fingers)
– ½ tsp ground cumin
– ¼ cup orange juice (fresh squeezed preferred)
– 2 tbsp lime juice (about 1 lime)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper

Instructions

1. Combine olive oil, minced garlic, oregano, cumin, orange juice, lime juice, salt, and pepper in a bowl to create the mojo marinade.
2. Place pork shoulder slices in a resealable bag and pour marinade over them, ensuring all pieces are coated.
3. Refrigerate marinated pork for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat oven to 375°F and line a baking sheet with aluminum foil.
5. Arrange marinated pork slices in a single layer on the prepared baking sheet.
6. Roast pork for 25-30 minutes until internal temperature reaches 145°F and edges are lightly browned.
7. Remove pork from oven and let rest for 5 minutes before slicing against the grain into thin strips.
8. Slice Cuban bread rolls lengthwise without cutting completely through.
9. Spread 1 tablespoon mustard evenly on the bottom half of each roll.
10. Layer 2 slices Swiss cheese, 2 slices ham, 3 pickle slices, and ¼ of the roasted pork on each roll.
11. Close sandwiches and brush outer surfaces lightly with olive oil.
12. Preheat a panini press or heavy skillet to medium-high heat (400°F if using electric press).
13. Place sandwiches in press and cook for 4-5 minutes until bread is golden brown with deep grill marks.
14. Flip sandwiches if using skillet, pressing down with another heavy pan for even compression.
15. Cook for additional 3-4 minutes until cheese is fully melted and bread is crispy.
16. Remove sandwiches from heat and let stand for 1 minute before slicing diagonally.
Voilà! The magic happens when that first bite reveals the crackly exterior giving way to tender, citrus-infused pork and oozing Swiss cheese. Serve these pressed beauties with plantain chips for authentic Cuban flair, or slice them into smaller portions for perfect party appetizers that showcase the beautiful layered cross-section.

Spicy Jalapeno Cubano

Getting a perfect Cubano sandwich just right requires attention to detail, but this spicy jalapeño version adds a welcome kick that elevates the classic. Gather your ingredients and follow each step carefully to build layers of flavor and texture. Let’s create a sandwich that balances heat, saltiness, and richness in every bite.

Ingredients

• 4 soft Cuban rolls (or sub rolls if unavailable)
• 1 lb sliced roasted pork (warm it slightly for easier assembly)
• 8 slices Swiss cheese (thinly sliced melts evenly)
• 8 slices deli ham (high-quality for better flavor)
• 2 pickled jalapeños, sliced (adjust number for more or less heat)
• 4 tbsp yellow mustard (spread evenly for tanginess)
• 2 tbsp unsalted butter, softened (helps achieve a crisp exterior)

Instructions

1. Slice the Cuban rolls horizontally, leaving one edge attached like a hinge.
2. Spread 1 tablespoon of yellow mustard evenly on the inside of each roll.
3. Layer 2 slices of Swiss cheese on the bottom half of each roll.
4. Place 4 ounces of sliced roasted pork over the cheese in each roll.
5. Add 2 slices of deli ham on top of the pork in each roll.
6. Arrange sliced pickled jalapeños evenly over the ham in each sandwich.
7. Close the rolls and spread ½ tablespoon of softened butter on the outside top of each sandwich.
8. Preheat a skillet or panini press to 350°F over medium heat.
9. Place the sandwiches buttered-side down in the skillet or press.
10. Spread the remaining ½ tablespoon of butter on the now-upper side of each sandwich.
11. Cook for 4–5 minutes until the bottom is golden brown and crisp.
12. Flip the sandwiches carefully using a spatula.
13. Cook for another 4–5 minutes until the second side is golden brown and the cheese is fully melted.
14. Remove the sandwiches from the heat and let them rest for 2 minutes before slicing.

Layering the ingredients in this order ensures the cheese melts into the pork and ham while the jalapeños infuse every bite with a slow-building heat. The result is a sandwich with a crackly, buttery crust and a gooey, spicy interior that’s satisfyingly messy. For a fun twist, serve it with plantain chips and a cold limeade to cut through the richness.

Pulled Pork Cubano with Plantains

Let’s create a delicious fusion dish that combines tender pulled pork with sweet plantains in a Cuban-inspired sandwich. Learning this recipe will give you impressive results perfect for gatherings or meal prep. This methodical approach ensures even beginners achieve restaurant-quality flavors at home.

Ingredients

– 2 lbs pork shoulder, cut into 3-inch chunks (trim excess fat)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup orange juice, freshly squeezed preferred
– ¼ cup lime juice
– 6 garlic cloves, minced
– 1 tbsp dried oregano
– 1 tsp ground cumin
– 2 tsp salt
– ½ tsp black pepper
– 2 ripe plantains, peeled and sliced ½-inch thick
– 4 Cuban bread rolls, split lengthwise
– 8 slices Swiss cheese
– 8 slices ham
– ¼ cup butter, softened
– ¼ cup yellow mustard

Instructions

1. Pat pork shoulder chunks dry with paper towels to ensure proper browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear pork chunks on all sides until deeply browned, approximately 4 minutes per side.
4. Reduce heat to medium and add orange juice, lime juice, minced garlic, oregano, cumin, salt, and pepper to the pot.
5. Bring liquid to a simmer, then immediately reduce heat to low and cover tightly with a lid.
6. Cook pork for 3 hours at a consistent low simmer, checking occasionally that liquid doesn’t evaporate completely.
7. Remove pork from pot and shred using two forks, discarding any large fat pieces.
8. Return shredded pork to cooking liquid and stir to combine.
9. Heat a large skillet over medium heat and cook plantain slices for 3 minutes per side until golden brown and slightly caramelized.
10. Spread softened butter on the cut sides of all Cuban bread rolls.
11. Spread yellow mustard on the bottom halves of the buttered rolls.
12. Layer 2 slices of Swiss cheese on each bottom roll half.
13. Add 2 slices of ham over the cheese on each sandwich.
14. Divide pulled pork evenly among the four sandwiches, about ¾ cup per sandwich.
15. Arrange cooked plantain slices over the pulled pork on each sandwich.
16. Place the top halves of the rolls over the assembled ingredients.
17. Heat a clean skillet or panini press to medium heat and cook sandwiches for 4-5 minutes per side until bread is crisp and cheese is melted.

Unbelievably tender pork contrasts beautifully with the sweet caramelized plantains, while the melted Swiss cheese binds all the flavors together. The crisp exterior of the pressed bread gives way to layers of tangy, savory, and sweet elements in every bite. Consider serving these with pickled onions or a simple cabbage slaw to cut through the richness.

Hawaiian Style Cubano with Pineapple

Tackling a classic sandwich with a tropical twist makes this Hawaiian Style Cubano an unforgettable meal. This methodical approach will guide you through creating the perfect balance of savory pork, melted cheese, and sweet pineapple. Today we’ll build this pressed masterpiece step by step, ensuring each component shines in the final sandwich.

Ingredients

– 1 lb pork shoulder, sliced thin (freeze for 30 minutes for easier slicing)
– 4 Cuban bread rolls, about 6 inches each (or substitute with French bread)
– 8 slices Swiss cheese (Gruyère works well too)
– 8 slices deli ham, about ¼ inch thick
– 4 slices fresh pineapple, ½ inch thick (canned rings drained well)
– 2 tbsp yellow mustard (Dijon adds nice complexity)
– 2 tbsp unsalted butter, softened (helps achieve golden crust)
– 1 tbsp vegetable oil (or any neutral high-heat oil)
– 1 tsp garlic powder (fresh minced garlic works too)

Instructions

1. Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil.
2. Place pork shoulder slices in the hot skillet, arranging them in a single layer without crowding.
3. Cook pork for 3-4 minutes per side until browned and cooked through, then transfer to a plate.
4. Reduce heat to medium and place pineapple slices in the same skillet.
5. Cook pineapple for 2-3 minutes per side until caramelized with golden-brown spots.
6. Slice Cuban bread rolls lengthwise, keeping one edge intact like a hinge.
7. Spread ½ tablespoon softened butter evenly on the outside of each roll.
8. Spread ½ tablespoon yellow mustard on the inside of each roll.
9. Layer 2 slices Swiss cheese on the bottom half of each roll.
10. Add 2 slices cooked pork shoulder over the cheese.
11. Place 2 slices deli ham over the pork layer.
12. Add 1 caramelized pineapple slice on top of the ham.
13. Sprinkle ¼ teaspoon garlic powder over the pineapple in each sandwich.
14. Close sandwiches firmly, pressing layers together.
15. Heat a clean skillet or panini press to medium heat (about 350°F if using electric press).
16. Place sandwiches in the heated press or skillet, then press down with a heavy pan or lid.
17. Cook for 4-5 minutes until bread is golden brown and crisp.
18. Flip sandwiches carefully using a spatula.
19. Cook for another 4-5 minutes until the second side is equally golden and cheese is melted.
20. Remove from heat and let rest for 1 minute before slicing diagonally.

The warm, melted Swiss cheese binds together the savory pork and sweet pineapple, while the pressed bread provides a satisfying crunch with every bite. Serve these Cubanos with plantain chips for an authentic tropical accompaniment, or slice them into smaller portions for perfect party appetizers that showcase the beautiful layered interior.

Gourmet Ham and Swiss Cubano

Oftentimes, the best sandwiches are elevated versions of familiar classics, and this Gourmet Ham and Swiss Cubano transforms simple ingredients into something extraordinary through careful preparation and technique. Let’s walk through each step methodically to ensure your sandwich turns out perfectly crisp, melty, and flavorful every single time.

Ingredients

– 1 loaf Cuban bread (or a soft French baguette if unavailable)
– 8 oz sliced Swiss cheese (about 8 slices for even coverage)
– 8 oz thinly sliced deli ham (Black Forest ham adds nice flavor)
– 4 tbsp unsalted butter, softened (for easy spreading)
– 2 tbsp yellow mustard (Dijon works for a sharper taste)
– 2 dill pickle spears, thinly sliced lengthwise (for crunch)

Instructions

1. Slice the Cuban bread loaf in half lengthwise using a serrated knife to prevent tearing.
2. Spread 2 tablespoons of softened butter evenly on the cut side of the bottom bread half.
3. Spread 1 tablespoon of yellow mustard on the cut side of the top bread half.
4. Layer 4 ounces of sliced ham evenly across the bottom bread half, avoiding overhang.
5. Arrange 4 slices of Swiss cheese over the ham layer, covering it completely.
6. Place 2 thinly sliced dill pickle spears in a single layer over the cheese.
7. Add the remaining 4 ounces of ham evenly over the pickle layer.
8. Top with the remaining 4 slices of Swiss cheese.
9. Place the top bread half (mustard-side down) onto the stacked ingredients.
10. Spread the remaining 2 tablespoons of softened butter evenly on the outside of the top bread half.
11. Heat a large skillet or griddle over medium-low heat (325°F) for 2 minutes until evenly warm.
12. Place the assembled sandwich in the skillet, buttered-side down.
13. Spread the remaining butter on the now-exposed top bread half.
14. Place a heavy cast-iron skillet or bacon press on top of the sandwich to press it evenly.
15. Cook for 4-5 minutes until the bottom bread is golden brown and crisp.
16. Carefully flip the sandwich using a wide spatula.
17. Replace the heavy skillet on top and cook for another 4-5 minutes until the second side is golden brown.
18. Remove the sandwich from heat when both sides are evenly browned and the cheese is fully melted.
19. Transfer the sandwich to a cutting board and let it rest for 1 minute before slicing.
20. Cut the sandwich diagonally into two portions using a sharp knife.

Zesty mustard cuts through the rich ham and Swiss, while the pickles provide a refreshing crunch against the pressed, buttery bread. For a complete meal, serve these Cubano halves with plantain chips and a tangy cilantro-lime slaw, letting the crisp exterior give way to the perfectly melted interior with each bite.

Turkey Avocado Cubano

Sometimes the best sandwiches come from creative twists on classics, and this Turkey Avocado Cubano brings together the pressed perfection of a Cuban sandwich with the creamy freshness of avocado. Starting with a simple assembly process, we’ll build layers of flavor that meld together beautifully when heated.

Ingredients

– 2 soft hoagie rolls, split lengthwise (or Cuban bread if available)
– 8 oz sliced roasted turkey breast (thinly sliced works best)
– 4 slices Swiss cheese (about 2 oz total)
– 4 slices cooked ham (about 4 oz total)
– 1 ripe avocado, sliced (choose one that yields slightly to pressure)
– 2 tbsp yellow mustard (Dijon works too for more tang)
– 2 tbsp butter, softened (helps with even browning)
– 4 dill pickle slices (refrigerator-cold for crunch)

Instructions

1. Preheat a panini press or large skillet to medium heat (350°F if your press has temperature control).
2. Spread 1 tablespoon of softened butter evenly on the outside of both hoagie roll halves.
3. Spread 1 tablespoon of yellow mustard on the inside of the bottom half of each roll.
4. Layer 4 ounces of sliced roasted turkey breast evenly over the mustard on both bottom halves.
5. Place 2 slices of Swiss cheese over the turkey on each sandwich.
6. Add 2 slices of cooked ham on top of the cheese on each sandwich.
7. Arrange 2 dill pickle slices lengthwise over the ham on each sandwich.
8. Evenly distribute the sliced avocado over the pickle layers.
9. Place the top halves of the rolls over the assembled ingredients, buttered side facing up.
10. Transfer sandwiches to the preheated panini press and close the lid firmly.
11. Press for 4-5 minutes until the bread is golden brown with visible grill marks.
12. Remove sandwiches from the press and let rest for 1 minute before slicing diagonally.
A perfect Turkey Avocado Cubano delivers contrasting textures—crisp exterior, warm melted cheese, and cool creamy avocado. The tangy mustard cuts through the richness while the pickles provide bright acidity. For a complete meal, serve with plantain chips and a mojo dipping sauce to enhance the Cuban-inspired flavors.

Chipotle Shrimp Cubano

You’ve probably had classic Cubano sandwiches, but this Chipotle Shrimp Cubano brings smoky heat to the traditional flavors in a fresh, skillet-to-table approach that’s perfect for weeknight dinners. Your kitchen will smell incredible as the garlic, citrus, and chipotle mingle while the shrimp sizzle to perfection. Let’s walk through each step together to create this vibrant dish.

Ingredients

– 1 lb large raw shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tbsp chipotle in adobo, minced (adjust for more or less heat)
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 cup fresh orange juice
– 2 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– Salt, to taste

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the minced garlic to the hot oil and cook for 30 seconds until fragrant but not browned.
4. Place the shrimp in the skillet in a single layer, cooking for 2 minutes without moving them to develop a golden crust.
5. Flip each shrimp and cook for another 1–2 minutes until opaque and firm to the touch.
6. Stir in the minced chipotle in adobo, cumin, oregano, and smoked paprika, coating the shrimp evenly.
7. Pour in the fresh orange juice and lime juice, scraping the bottom of the skillet to incorporate any browned bits for extra flavor.
8. Simmer the sauce for 1–2 minutes until it slightly thickens and coats the shrimp.
9. Remove the skillet from the heat and stir in the chopped cilantro and salt to taste.

Glistening with a sticky, smoky glaze, these chipotle shrimp offer a tender bite with a kick that balances the bright citrus notes. Serve them over yellow rice to soak up the sauce, or stuff them into warm tortillas for a quick twist on taco night—either way, the bold flavors will have everyone asking for seconds.

BBQ Chicken Cubano Sandwich

Let’s create a delicious twist on the classic Cuban sandwich by incorporating tender BBQ chicken. This recipe walks you through each step methodically, ensuring even beginners can achieve that perfect balance of smoky, tangy, and savory flavors in every bite. We’ll build this sandwich layer by layer for maximum flavor and texture.

Ingredients

• 1 lb boneless, skinless chicken thighs (more flavorful than breasts)
• 1/2 cup BBQ sauce, divided (use your favorite brand)
• 4 Cuban bread rolls (or Italian bread if unavailable)
• 8 slices Swiss cheese
• 8 slices deli ham
• 1 cup dill pickle slices
• 2 tbsp yellow mustard
• 2 tbsp softened butter
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat chicken thighs completely dry with paper towels to ensure proper browning.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Season chicken thighs generously with salt and pepper on both sides.
5. Place chicken in the hot skillet and cook for 5-6 minutes until golden brown.
6. Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F.
7. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
8. Shred chicken using two forks, pulling against the grain for tender strands.
9. Combine shredded chicken with 1/4 cup BBQ sauce in a medium bowl.
10. Slice Cuban rolls lengthwise without cutting completely through.
11. Spread 1/2 tablespoon mustard on the bottom half of each roll.
12. Layer 2 slices Swiss cheese on each bottom roll half.
13. Divide BBQ chicken mixture evenly among the four sandwiches.
14. Layer 2 slices ham over the chicken on each sandwich.
15. Arrange pickle slices in a single layer over the ham.
16. Spread remaining 1/4 cup BBQ sauce on the top halves of the rolls.
17. Close sandwiches and spread softened butter evenly on the outside of each roll.
18. Heat a panini press to medium-high heat or preheat a skillet over medium heat.
19. Press sandwiches for 4-5 minutes until bread is golden brown and cheese is melted.
20. Remove sandwiches from press and let rest for 2 minutes before slicing diagonally.

Definitely serve these sandwiches immediately while the cheese is still wonderfully melted and gooey. The combination of smoky BBQ chicken with the sharp Swiss cheese and tangy pickles creates an incredible flavor contrast that’s both comforting and exciting. For a complete meal, pair with plantain chips and a crisp coleslaw to cut through the richness.

Breakfast Cubano with Scrambled Eggs

Very few breakfast sandwiches can compete with the satisfying combination of flavors in this Breakfast Cubano with Scrambled Eggs. Let’s walk through creating this delicious morning meal together, focusing on proper technique to ensure perfect results every time. You’ll be amazed at how these simple ingredients transform into something truly special.

Ingredients

– 2 large eggs (room temperature for fluffier scrambling)
– 1 soft Cuban roll or hoagie roll (slightly stale rolls hold up better)
– 2 slices Swiss cheese (thinly sliced melts more evenly)
– 2 slices ham (about 1/8-inch thick, or substitute turkey ham)
– 2 tbsp unsalted butter (divided for multiple uses)
– 1 tbsp yellow mustard (Dijon works well as an alternative)
– 4 dill pickle slices (thinly sliced for better distribution)

Instructions

1. Preheat your oven to 350°F to warm the rolls and melt the cheese later.
2. Slice the Cuban roll lengthwise without cutting all the way through, creating a hinge.
3. Spread 1 tablespoon of butter evenly on the cut sides of the roll.
4. Place the buttered roll cut-side up on a baking sheet and toast in the preheated oven for 5 minutes until lightly golden.
5. Remove the toasted roll from the oven and spread mustard evenly on both interior sides.
6. Layer the ham slices on the bottom half of the roll.
7. Arrange the Swiss cheese slices over the ham.
8. Place pickle slices evenly over the cheese.
9. Crack the eggs into a small bowl and whisk vigorously for 30 seconds until fully combined and slightly frothy.
10. Melt the remaining 1 tablespoon of butter in a nonstick skillet over medium-low heat.
11. Pour the whisked eggs into the skillet and let them set for 15 seconds without stirring.
12. Gently push the eggs from the edges toward the center with a spatula, creating soft curds.
13. Continue gently folding the eggs every 20 seconds until they’re softly set but still slightly moist, about 2-3 minutes total.
14. Immediately spoon the scrambled eggs over the pickles in the prepared roll.
15. Close the sandwich and return it to the baking sheet.
16. Bake the assembled sandwich at 350°F for 3-4 minutes until the cheese is fully melted and the roll is warm throughout.
17. Remove from oven and let rest for 1 minute before slicing diagonally.

What makes this sandwich exceptional is the contrast between the warm, melted cheese and the cool, crisp pickles against the fluffy scrambled eggs. The soft bread soaks up the egg moisture while maintaining enough structure to hold all the components together beautifully. For an extra treat, serve it with a side of tropical fruit salad to complement the Cuban flavors, or slice it into smaller portions for a breakfast party platter.

Vegan Tofu Cubano Sandwich

Let’s create a satisfying plant-based twist on a classic Cuban sandwich that’s surprisingly simple to make at home. Layering savory marinated tofu with tangy pickles and zesty mustard creates a handheld meal that will please vegans and meat-eaters alike. This methodical approach ensures every component comes together perfectly for that authentic Cubano experience.

Ingredients

– 1 block (14 oz) extra-firm tofu, pressed for 30 minutes
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 4 Cuban rolls or hoagie rolls (about 6 inches each)
– 1/4 cup yellow mustard
– 8 slices vegan Swiss cheese
– 1 cup dill pickle slices, patted dry
– 2 tbsp vegan butter, softened

Instructions

1. Slice the pressed tofu block into 1/4-inch thick rectangles that will fit your rolls.
2. Whisk together olive oil, soy sauce, smoked paprika, and garlic powder in a shallow dish.
3. Marinate tofu slices in the mixture for 15 minutes, flipping halfway through.
4. Heat a large skillet or panini press to medium-high heat (375°F if using electric).
5. Cook marinated tofu slices for 4-5 minutes per side until golden brown and slightly crispy.
6. Remove tofu from skillet and set aside on a plate.
7. Slice Cuban rolls lengthwise without cutting completely through.
8. Spread 1 tablespoon yellow mustard on the bottom half of each roll.
9. Layer 2 slices vegan Swiss cheese on top of the mustard.
10. Arrange cooked tofu slices evenly over the cheese.
11. Top tofu with 1/4 cup dill pickle slices per sandwich.
12. Add remaining 2 slices vegan Swiss cheese on top of pickles.
13. Close sandwiches and spread vegan butter evenly on the outside of each roll.
14. Press sandwiches in the heated skillet or panini press for 4-5 minutes until bread is golden and cheese is melted.
15. Flip sandwiches carefully and press for another 3-4 minutes until both sides are evenly toasted.
16. Remove from heat and let rest for 2 minutes before slicing diagonally.

You’ll love the contrast between the crispy, golden exterior and the melty, savory interior of this sandwich. The marinated tofu provides a satisfying chew that mimics traditional pork, while the pickles cut through the richness beautifully. Try serving it with plantain chips and a mojito for a complete Cuban-inspired meal that feels both familiar and excitingly new.

Italian-Style Cubano with Salami

When you’re craving something hearty with Italian flair, this pressed sandwich combines classic Cubano elements with savory salami for a satisfying meal that comes together beautifully. We’ll walk through each step methodically to ensure your sandwich has perfect texture and balanced flavors. Working with simple ingredients and basic kitchen tools, you’ll create a restaurant-quality lunch or dinner right at home.

Ingredients

– 4 slices Cuban bread (or Italian bread, about 1 inch thick)
– 4 ounces thinly sliced ham (deli-sliced works well)
– 4 ounces thinly sliced salami (Genoa or hard salami recommended)
– 4 slices Swiss cheese (about 2 ounces total)
– ¼ cup dill pickle slices (thinly sliced for even distribution)
– 2 tablespoons yellow mustard (Dijon can substitute)
– 2 tablespoons unsalted butter, softened (for even spreading)

Instructions

1. Lay two slices of Cuban bread on your work surface.
2. Spread 1 tablespoon of yellow mustard evenly on the inner side of each bread slice.
3. Layer 2 ounces of thinly sliced ham evenly over the mustard on both bread slices.
4. Arrange 2 ounces of salami in a single layer over the ham on both slices.
5. Place 2 slices of Swiss cheese on top of the salami on each bread slice.
6. Distribute 2 tablespoons of dill pickle slices evenly over the cheese on one bread slice only.
7. Carefully press the second prepared bread slice, cheese-side down, onto the pickle-covered slice to form a sandwich.
8. Spread 1 tablespoon of softened butter evenly over the top outer surface of the assembled sandwich.
9. Heat a large skillet or griddle over medium heat (350°F if using an electric griddle).
10. Place the sandwich buttered-side down in the preheated skillet.
11. Spread the remaining 1 tablespoon of butter evenly over the now-exposed top bread surface.
12. Cook for 4-5 minutes until the bottom bread develops golden brown grill marks.
13. Flip the sandwich carefully using a wide spatula.
14. Continue cooking for another 4-5 minutes until the second side is golden brown and the cheese has visibly melted.
15. Transfer the sandwich to a cutting board and let it rest for 1 minute before slicing.
16. Cut the sandwich diagonally into two equal halves using a serrated knife.

Hearty and satisfying, this sandwich delivers a wonderful contrast between the crisp, buttery exterior and the warm, melted interior where the tangy pickles cut through the rich meats. The salami adds a distinctive Italian character that pairs beautifully with the traditional Cubano components. For a complete meal, serve with a simple side salad or potato chips, or slice into smaller portions for appetizers at your next gathering.

Bacon Wrapped Cubano Bites

Diving into party appetizers doesn’t have to be complicated when you’ve got these Bacon Wrapped Cubano Bites. These savory morsels combine classic Cubano sandwich flavors in a perfectly portioned, bacon-wrapped package that’s ideal for gatherings or game day snacking. Follow these straightforward steps to create impressive bites that will have everyone asking for the recipe.

Ingredients

– 8 slices thin-cut bacon (regular cut works but may need longer cooking)
– 8 small dill pickle slices (about 1/4 inch thick)
– 8 thin slices Swiss cheese (2×2 inch squares)
– 8 ounces cooked ham, sliced 1/4 inch thick and cut into 1-inch squares
– 8 small slider buns or dinner rolls, split
– 2 tablespoons yellow mustard
– 1 tablespoon unsalted butter, melted (for brushing)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Place a wire rack on the prepared baking sheet to allow bacon fat to drip away during cooking.
3. Lay bacon slices flat on a cutting board and pat dry with paper towels to ensure crispiness.
4. Spread 1/4 teaspoon yellow mustard on the cut side of each bun bottom.
5. Place one ham square on each mustard-coated bun bottom.
6. Layer one Swiss cheese slice over the ham on each bun.
7. Position one pickle slice on top of the cheese layer.
8. Place the bun tops over the assembled ingredients to form mini sandwiches.
9. Wrap one bacon slice tightly around each assembled sandwich, securing the ends underneath.
10. Arrange the wrapped bites seam-side down on the wire rack, spacing them 1 inch apart.
11. Brush the tops of the bun tops lightly with melted butter using a pastry brush.
12. Bake at 400°F for 18-22 minutes until bacon is crispy and golden brown.
13. Rotate the baking sheet halfway through cooking for even browning.
14. Remove from oven when bacon reaches your desired crispness and cheese is visibly melted.
15. Let rest for 3 minutes before serving to allow cheese to set slightly.

Each bite delivers that satisfying crunch from the bacon wrapper followed by the warm, melted Swiss cheese and tangy pickle contrast. The ham provides savory depth while the mustard cuts through the richness perfectly. For a fun presentation, serve them stacked on a platter with extra mustard for dipping or skewer each bite with decorative toothpicks for easy handling.

Five-Cheese Cuban Melt

Diving into the world of gourmet sandwiches doesn’t have to be intimidating, especially when you start with this Five-Cheese Cuban Melt. Developed specifically for home cooks, this recipe breaks down each component with precision so you can achieve deli-quality results right in your own kitchen. Follow these methodical steps to create a perfectly balanced, melty masterpiece that will become your new go-to comfort food.

Ingredients

– 1 loaf Cuban bread (or any crusty French bread if unavailable)
– 8 oz sliced Swiss cheese (thinly sliced melts more evenly)
– 4 oz shredded Monterey Jack cheese (pre-shredded works fine)
– 3 oz crumbled queso fresco (cotija makes a good substitute)
– 2 oz cream cheese, softened (helps bind other cheeses)
– 1 oz grated Parmesan cheese (freshly grated has better flavor)
– ½ lb thinly sliced ham (deli-sliced works best)
– ¼ cup dill pickle slices (claussen-style recommended)
– 2 tbsp yellow mustard (Dijon can be substituted)
– 3 tbsp unsalted butter, softened (salted butter requires salt reduction)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the Cuban bread lengthwise to create top and bottom halves.
3. Spread 1 tablespoon of yellow mustard evenly across the bottom bread half.
4. Layer all the sliced ham evenly over the mustard-covered bread surface.
5. Arrange dill pickle slices in a single layer over the ham.
6. In a medium bowl, combine Swiss cheese, Monterey Jack cheese, queso fresco, cream cheese, and Parmesan cheese until thoroughly mixed.
7. Spread the cheese mixture evenly over the pickle layer, covering completely to the edges.
8. Place the top bread half over the cheese mixture to form a sandwich.
9. Spread 1½ tablespoons of softened butter evenly across the top bread surface.
10. Carefully flip the sandwich and spread remaining 1½ tablespoons butter on the other side.
11. Place the prepared sandwich on the baking sheet and bake for 12-15 minutes at 375°F.
12. Remove the sandwich from oven when the bread is golden brown and cheese is visibly melted around the edges.
13. Let the sandwich rest for 3 minutes before slicing to allow cheese to set properly.
14. Use a serrated knife to cut the sandwich into 4 equal portions at a slight diagonal.
Ultimate satisfaction comes from that first bite where the crisp, buttery exterior gives way to the complex cheese blend that’s both sharp and creamy. The tangy pickles cut through the richness while the ham provides savory depth that makes this far more sophisticated than your average grilled cheese. Consider serving it with a simple tomato soup for dipping or cutting it into smaller pieces for an impressive party appetizer that showcases your newfound sandwich mastery.

Grilled Veggie Cubano with Pesto

Grilled Veggie Cubano with Pesto brings a fresh twist to the classic sandwich by replacing traditional meats with smoky grilled vegetables and vibrant pesto. Getting perfectly tender-crisp vegetables and achieving that signature pressed texture requires following these steps carefully. Zucchini, eggplant, and bell peppers create a satisfying vegetarian alternative that still delivers big flavor when prepared methodically.

Ingredients

– 1 medium zucchini, sliced lengthwise into 1/4-inch thick planks (choose firm, glossy zucchini)
– 1 small eggplant, sliced into 1/2-inch rounds (sprinkle with salt first to draw out moisture)
– 1 red bell pepper, cored and quartered (any color bell pepper works)
– 4 slices Swiss cheese (provolone makes a good substitute)
– 4 slices sourdough bread (ciabatta or Cuban bread also work well)
– 1/4 cup basil pesto (store-bought or homemade)
– 2 tablespoons mayonnaise (vegan mayo works for dairy-free)
– 2 tablespoons olive oil (or any neutral high-heat oil)
– 2 tablespoons yellow mustard (Dijon mustard adds more complexity)
– 2 dill pickle slices (bread and butter pickles for sweeter flavor)
– 1 tablespoon butter, softened (vegan butter substitutes well)

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) while preparing vegetables.
2. Brush zucchini, eggplant, and bell pepper pieces evenly with olive oil on both sides.
3. Place vegetables on the hot grill and cook for 4 minutes until grill marks appear.
4. Flip vegetables carefully using tongs and grill for another 3-4 minutes until tender but still firm.
5. Remove vegetables from grill and let rest on a cutting board for 2 minutes to redistribute juices.
6. Spread mayonnaise evenly on two slices of bread and mustard on the remaining two slices.
7. Layer one mayonnaise-coated bread slice with one slice of Swiss cheese.
8. Arrange grilled vegetables in a single layer over the cheese, slightly overlapping if needed.
9. Spread pesto evenly over the vegetables using the back of a spoon.
10. Add pickle slices on top of the pesto layer, positioning them toward the center.
11. Top with remaining Swiss cheese slice and the mustard-coated bread slice, mustard-side down.
12. Spread softened butter evenly on the outside of both bread slices.
13. Heat a panini press or heavy skillet over medium heat (350°F).
14. Place sandwich in the press or skillet and cook for 3-4 minutes until golden brown.
15. Flip sandwich if using a skillet and press down with a spatula for another 3 minutes.
16. Remove from heat when bread is crisp and cheese is visibly melted around the edges.
17. Let sandwich rest for 1 minute before slicing diagonally with a serrated knife.
Zesty pesto cuts through the richness of melted Swiss cheese while maintaining the vegetables’ smoky char. The contrast between crisp sourdough crust and tender vegetable filling makes each bite satisfyingly textured. For a complete meal, serve with plantain chips or a simple cabbage slaw to complement the sandwich’s Mediterranean influences.

Conclusion

Ready to bring authentic Cuban flavors to your kitchen? These 18 Cubano sandwich recipes offer endless inspiration for creating restaurant-quality meals at home. We hope you find your new favorite! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards to save these delicious ideas for later.