If you’re staring into the fridge wondering what to do with the last of your Easter leftovers, we highly suggest transforming them into a classic Cuban sandwich. Our savory ham and tender pork crown roast, combined with tangy pickles and melted cheese, creates a gourmet sandwich that rivals the holiday meal itself.
How Do You Make a Classic Cuban Sandwich?
The secret to a perfect Cuban sandwich is using high-quality, farm-fresh ham and pork, combined with a low-and-slow pressing technique that results in perfectly gooey cheese and crisp, golden-brown bread. This can be achieved with a panini press or by using a second heavy skillet to press the sandwich down as it cooks.
Why This Recipe Works
At The Butcher Shop, we believe that great meals shouldn’t be complicated. This Cuban sandwich shines thanks to high-quality ingredients that speak for themselves. It strikes the perfect balance of rich, salty meats, tangy pickles, and melted cheese – and it couldn’t be easier to make. Whether you’re a seasoned chef or new to the kitchen, this recipe is designed to be foolproof and delicious.
Recipe for Classic Cuban Sandwich
Ingredients:
- 4 crusty Cuban rolls or long French rolls
- 1 lb TBS ham, sliced thin
- 1 lb TBS pork, sliced or shredded
- 1/2 lb Swiss cheese, sliced thin
- Dill pickle: chips or slices
- Yellow mustard
- Butter, softened
Directions:
1. Prep the Rolls
Slice the rolls in half lengthwise. Spread a generous amount of yellow mustard on both the top and bottom halves.
2. Layer the Meat
On the bottom half of each roll, place a thick layer of ham. Top with a layer of pork.
3. Add the Toppings
Top the meat with Swiss cheese slices and a layer of pickles. Close the sandwiches and lightly butter the outside of the rolls.
4. Press and Toast
Heat a large skillet over medium-low heat. Place the sandwiches in the pan and press down firmly with a panini press or another heavy pan.
5. Cook Low and Slow
Grill for about 3-4 minutes per side or until the bread is golden brown and the cheese is melted.
6. Slice and serve
Slice the sandwich diagonally and serve hot.
Tips & Variations
- Cook low and slow: If the heat’s too high, the bread will burn before the center of the sandwich is warm. Keep your pan on medium-low heat.
- Butter the bread, not the pan: For that iconic golden-brown crust, brush the outside of your bread with melted butter before it hits the skillet.
- Sweet and savory: Add thinly sliced Granny Smith apples and caramelized onions. This works especially well if your ham had a maple glaze.
Frequently Asked Questions
Can I use a different type of cheese?
Swiss is the traditional choice for a classic Cuban sandwich, but you can certainly swap it out. Provolone and gruyere are great alternatives that keep a creamy, nutty profile without overpowering the meat’s flavor. We recommend avoiding cheddar since it tends to get oily when pressed.
My pork crown roast was stuffed. Can I include the stuffing in the sandwich?
Absolutely! Just be sure the stuffing is heated through so the center of the sandwich doesn’t stay cold.
What if I don’t have a cast-iron skillet to press the sandwich?
Not a problem! You can use a standard non-stick frying pan. To get the press effect, use a heavy pot filled with a bit of water or even a clean garden brick wrapped in foil. The goal is constant, heavy pressure to flatten the bread and fuse the ingredients together.
Bring It All Together at The Butcher Shop
With a heavy skillet, jar of pickles, and fresh-baked bread, there’s no reason to let those premium cut Easter leftovers go to waste. At The Butcher Shop, all our meats are 100% natural and locally sourced – and we use that same standard for everything in our shop. You’ll find farm-fresh produce, freshly baked bread, and high-quality pantry essentials to turn simple meals into something extraordinary. Stop by today or call ahead to pre-order your ingredients.