Recipe

Bold Cuban Sandwich

Crisp pressed bread, juicy pork, smoky ham, melty Swiss, and a tangy creamy mojo mayo that makes every bite pop.

By Matt Campbell

•

4.8

A golden, pressed Cuban sandwich cut in half on a wooden cutting board with pickles on the side

If your idea of a perfect sandwich includes crackly bread, melty cheese, and a hit of pickle plus mustard that wakes up your whole face, you are in the right kitchen. This Cuban sandwich is classic at heart but dialed up where it counts: we add a tangy, creamy mojo mayo so the inside stays luscious while the outside gets pressed into that irresistible, toasted crunch.

This is the kind of recipe that feels impressive, but it is secretly weeknight friendly. We are using accessible ingredients and a simple method you can pull off with a skillet and something heavy. No panic, no mystery. Just a sandwich that tastes like you had a plan.

Close-up photo of melted Swiss cheese stretching as a pressed Cuban sandwich is pulled apart

Why It Works

Tangy and creamy sauce: Mojo-inspired mayo brings citrus, garlic, and a little heat to balance the richness of pork, ham, and Swiss.
Real press-at-home crunch: A hot skillet plus a steady weight gives you that deli-style crisp exterior without a panini press.
Bright, bold layers: Pickles and yellow mustard cut through the meat and cheese so each bite tastes sharp and energized, not heavy.
Flexible protein options: Use leftover roast pork, slow cooker pork, or store-bought mojo pork. The method stays the same.

Pairs Well With

Black Beans and Rice
Crispy Fried Plantains
Iced Limeade
Quick Lime Slaw

Storage Tips

Hot take: Cuban sandwiches are best fresh off the press. But life happens, and we can still make leftovers work. Just know the crunch will never be quite as dramatic as day one.

How to store

Wrap: Let the sandwich cool for 10 minutes, then wrap tightly in foil. Refrigerate up to 2 days.
Keep pickles separate if you are building sandwiches for later. They can soften the bread.
Sauce: Store mojo mayo in a sealed container for up to 5 days. Stir before using.

How to reheat (so it stays crisp)

Skillet method: Warm a skillet over medium-low. Add the sandwich and cover loosely for the first 2 minutes to help the center heat through. Then uncover and press lightly, heating 2 to 3 minutes per side until hot and crisp.
Oven method: Bake at 350°F for 10 to 12 minutes, flipping once. For extra crunch, finish with a quick skillet press, or place it back on the oven rack for 1 to 2 minutes uncovered.

Microwave note: It will warm the sandwich, but the bread will soften. If that tradeoff works for you, I respect the honesty.

Common Questions

What makes a Cuban sandwich a Cuban sandwich?

The classic lineup is Cuban bread, roast pork, ham, Swiss cheese, pickles, and yellow mustard, then pressed until crisp. Many versions also butter the outside for extra crunch, and regional variations exist, but those core flavors are the heartbeat.

Is mojo mayo traditional?

No, and that is the point. This recipe uses a mojo-inspired citrus-garlic mayo for a creamy, bright punch. Classic mojo is typically a sauce or marinade, not a mayo, so consider this the “bold” upgrade.

What if I cannot find Cuban bread?

Use a soft French loaf or Italian bread with a light, airy interior. Avoid super crusty artisan loaves that fight you when pressed.

Do I need a panini press?

No. A heavy skillet, a grill pan, or even a sheet pan weighed down with a cast iron skillet works great. The goal is steady pressure and enough heat to toast the bread and melt the cheese.

Can I make this ahead for meal prep?

You can prep components. Mix the mojo mayo, slice the pickles, and portion the meats and cheese. Assemble and press right before eating for the best crunch.

Is salami traditional?

In Tampa, salami is common. In Miami, it is usually not. If you love it, add a few thin slices. This is your kitchen.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or grill pan
Second heavy skillet, bacon press, or a foil-wrapped brick for pressing
Small bowl and spoon for the mojo mayo
Knife and cutting board
Spatula or tongs

I love sandwiches that feel like a full dinner but still let you eat with your hands and a little attitude. The first time I tried making a Cuban at home, I nailed the meat and cheese but the whole thing felt flat. It needed something bright, something creamy, something that makes you stop mid-bite and recalibrate.

That is how the mojo mayo happened. It is basically my permission slip to be extra with citrus and garlic, and it turns a good pressed sandwich into the kind of lunch that makes the kitchen go quiet for a minute.

Bold Cuban Sandwich

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 sandwiches

Ingredients

For the tangy creamy mojo mayo

1/2 cup mayonnaise
1 1/2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 small garlic clove, finely grated (or 1/2 teaspoon garlic powder)
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more to taste
Pinch of black pepper
Pinch of cayenne or a few dashes hot sauce (optional)

For the sandwiches

4 Cuban rolls or split sections of soft French bread (about 6 to 8 inches each)
2 tablespoons yellow mustard (more to taste)
8 slices Swiss cheese
12 ounces sliced deli ham
12 ounces cooked roast pork, thinly sliced (leftovers work great)
12 to 16 dill pickle chips (or pickle spears sliced lengthwise)
2 to 3 tablespoons softened butter or mayonnaise, for the outside of the bread (for crisping)

Optional add-on: 12 thin slices salami (Tampa-style)

Instructions

Make the mojo mayo. In a small bowl, stir together mayonnaise, lime juice, orange juice, grated garlic, Dijon, cumin, salt, pepper, and cayenne if using. Taste and adjust. You want it tangy, garlicky, and a little punchy.
Warm your pan. Heat a large skillet or grill pan over medium heat. If your pan runs hot, go medium-low. Pressed sandwiches can burn fast if the heat is too aggressive.
Build the sandwiches. Split rolls and lightly hollow out a little interior bread if they are very fluffy. Spread about 1 to 2 tablespoons mojo mayo total per sandwich (both cut sides). Then spread yellow mustard on one cut side of each sandwich. Layer: Swiss, ham, roast pork, pickles, then another layer of Swiss. Close the sandwich.
Crisp the outside. Spread a thin layer of softened butter or mayo on the outside of the top and bottom of each sandwich. This is how you get that golden, crackly finish.
Press and toast. Place sandwiches in the hot skillet. Set a heavy skillet or press on top. Cook 3 to 5 minutes per side, adjusting heat as needed, until the bread is deeply golden and the cheese is fully melted and the meat is hot. Press firmly, but do not flatten the sandwich into a cracker.
Rest, slice, and serve. Let sandwiches rest 1 minute, then slice on a diagonal. Serve hot with extra pickles and a little more mojo mayo for dipping if you want to lean into the bold.

Batch cooking tip: Cook 1 to 2 sandwiches at a time so the pan stays evenly hot. If the butter or mayo starts to brown too much between batches, wipe the skillet quickly and lower the heat a notch.

Quick rescue tip: If the bread is browning before the cheese melts, lower the heat and cover the pan loosely for 1 to 2 minutes to trap heat and finish the melt.

Nutrition information is estimated.

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