Entree: Cuba – Havana – Cubano (Classic Cuban sandwich of roast pork, ham, Swiss cheese, pickles and yellow mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 8 min

Cook 10 min

Additional 10 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 loaf Cuban bread, approx. 12 in (30 cm)
- 1 lb (454 g) mojo roasted pork, thinly sliced (such as pork shoulder)
- 8 oz (225 g) sliced ham
- 4 oz (113 g) Swiss cheese, sliced (about 4 slices)
- 8 slices (approx. 1 7/16 oz (40 g)) dill pickles
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (28 g) unsalted butter, softened, for grilling

Show original ingredient measurements

- 1 loaf Cuban bread, approx. 12 in (30 cm)
- 1 lb (454 g) mojo roasted pork, thinly sliced (such as pork shoulder)
- 8 oz (225 g) sliced ham
- 4 oz (113 g) Swiss cheese, sliced (about 4 slices)
- 8 slices (approx. 40 g) dill pickles
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (28 g) unsalted butter, softened, for grilling

Instructions

1. Preheat a sandwich press or heavy skillet over medium-high heat and preheat oven to 350°F (175°C) if reheating pork.
2. If pork is cold, warm slices briefly: wrap in foil and heat in the oven 8–10 minutes until warm.
3. Slice the loaf lengthwise, keeping a hinge on one side; spread yellow mustard on the cut faces.
4. Layer on the bottom: sliced roast pork, sliced ham, Swiss cheese, and dill pickle slices; close the sandwich.
5. Spread the outside of the bread with softened butter and press in a sandwich press or under a weighted heavy skillet until bread is crisp and cheese is fully melted, about 4–6 minutes.
6. Remove, slice each sandwich in half on the diagonal, and serve immediately.