Cuban Sandwich

Walk down Calle Ocho in Miami’s Little Havana and you’ll catch the unmistakable aroma of buttery, toasted bread and sizzling pork. The Cuban sandwich — or Cubano — is a Florida legend, layered with history, flavor, and that signature golden press.

Though its name nods to Cuba, the sandwich itself was born in Florida — most likely in Tampa or Key West — where Cuban immigrants brought their flavors and traditions to cigar factory lunchrooms. Over time, the Cubano became a Miami icon, with a friendly rivalry between Tampa’s version (which includes salami) and Miami’s simpler, classic take: roast pork, ham, Swiss cheese, mustard, and pickles on soft Cuban bread.

The first time I tried one was in Florida, and I couldn’t stop thinking about it. That crunch, that tang, that juicy, citrusy pork — it was unlike any sandwich I’d ever had. When I got back home, I wanted that same experience again, so I decided to make my own. And after a few test runs, I nailed it — the perfect homemade Cuban sandwich made with Instant Pot pulled pork and all the right layers of flavor.

This version brings together the authentic taste of Miami with the ease of home cooking. The pork is pressure-cooked until fall-apart tender, infused with orange and lime juice for that mojo-style flavor. Then it’s piled high with Swiss cheese, seared ham, and pickles before being pressed to crisp, melty perfection.

If you don’t have a panini press, no problem — you can make it right on your stovetop. Heat a cast-iron skillet or grill pan with a touch of olive oil, place the sandwich in, and press it using a cast iron grill press (perfect for that classic Cubano crust). You can also stack a second heavy skillet on top or use a few canned goods for extra weight. The key is steady pressure — it keeps the bread in constant contact with the pan for that super crispy, evenly toasted finish.

So yeah, we’re skipping the Spirit flight to Miami — but you’re still getting all that authentic Cuban flavor, right from your own kitchen. If you’re dairy-free, this recipe can easily be made with plant-based Swiss cheese and dairy-free butter without losing a bit of that melty, golden magic.

Cuban Sandwich

Recipe by Caleb

5.0 from 3 votes

Course: Lunch, DinnerDifficulty: Intermediate

Prep time

25

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

40

minutes

Ingredients

US Metric

• 4 lb 4 boneless pork butt (pork shoulder), cut into 3–4 inch cubes

• 2 tsp 2 paprika

• 2 tsp 2 cumin

• 1 tsp 1 onion powder

• 1 tsp 1 garlic powder

• 1 tsp 1 red pepper flakes

• 1 tsp 1 salt

• 1 tsp 1 pepper

• 1 tbsp 1 olive oil

• 2 2 bay leaves

• 1 cup 1 orange juice

• Juice from 2 limes

• 1 cup 1 chicken stock

• 4 tbsp 4 Yellow mustard or Dijon Mustard

• 16 slices 16 Deli ham (sweet or honey ham, thinly sliced)

• 16 slices 16 Swiss cheese (or dairy-free Swiss)

• 1 Jar 1 Pickles (sandwich stuffers or pickle chips)

• 2-3 loaves 2-3 Cuban bread (or French/Italian loaf if unavailable)

• 1 tbsp 1 Butter for panini (or dairy-free butter)

• 1 jar 1 baby pickles

• 4-6 4-6 knotted picks

Directions

• Cut the pork into 3–4 inch cubes, trimming off any excess fat or skin.
• In a small bowl, mix together paprika, cumin, onion powder, garlic powder, red pepper flakes, salt, and black pepper. Rub the spice blend evenly over the pork cubes.
• Set your Instant Pot to Sauté mode. Once heated, add olive oil and sear the pork on all sides for about 3–4 minutes per side until golden brown. Remove the pork and set aside.
• Add orange juice, lime juice, and chicken stock to the pot. Stir and scrape up any browned bits stuck to the bottom (that’s flavor).
• Drop in 2 bay leaves and return the pork to the pot. Secure the lid and set the vent to Sealing. Cook on High Pressure for 60 minutes.
• When finished, quick-release the pressure. Remove the pork, shred it with two forks, and strain the cooking liquid to remove any solids. Return the shredded pork to the liquid to keep it juicy and warm.
• Heat a skillet or your panini press over medium-high heat. Add the sliced ham and toss it around for 1–2 minutes until lightly browned and slightly caramelized around the edges. This quick sear adds flavor and brings the sandwich together perfectly.
• Slice your bread into sandwich-sized pieces. Spread 1 tbsp. mustard for 1 sandwich. On the top and bottom lids.
• On the bottom half: add a layer of 2-3 pieces of Swiss cheese, followed by pickles, then 4 pieces of seared deli ham, another layer of Swiss cheese, and finally the shredded pork.
• Place the top half of the bun over the sandwich.
• Lightly butter or oil the top and bottom of the sandwich before pressing.
• If using a Panini Press: Place the sandwiches in the press and cook until the bread is golden brown and crisp, and the cheese has melted (about 3 minutes).
• If using a Cast Iron Skillet or Grill Pan: Heat over medium-high heat and coat lightly with olive oil. Place the sandwich in the pan and press down using a cast iron grill press for that authentic Cubano crust.
• If no grill press. Stack a second heavy skillet on top for weight. Cook for 2-3 minutes per side, until the sandwich compresses to about a third of its size and the bread is crispy and golden.
• Garnish with 2 baby pickles on a knotted pick. Slice diagonally and serve warm.

Recipe Video

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