American · Lunch
Cuban sandwich
Mojo-roasted pork shoulder and cooked ham are layered with Swiss cheese, yellow mustard and dill pickles on Cuban bread, then pressed on a plancha until the crust crisps and the cheese melts. A Miami staple combining citrus-marinated pork with briny pickles for tangy contrast.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
668Calories
42.1gProtein
32.4gFat
49.8gCarbs
4.4gSugar
2.9gFiber
2043mgSodium
144mgChol
14.5gSat Fat
580mgPotassium
358mgCalcium
3.4mgIron
1.3mcgVitamin B12
1.6mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Split the Cuban bread roll lengthwise and lay open, cut side up.
2
Spread yellow mustard evenly across both cut sides, then layer pork shoulder, ham, pickle slices and Swiss cheese on the bottom half. Close with the top half.
3
Butter the outside of the sandwich on both sides. Press on a hot plancha over medium heat with a heavy pan on top for 3 to 4 minutes per side, flipping once, until deeply golden and crisp with melted cheese.
4
Plate
Cut the pressed sandwich in half on a diagonal and serve immediately while the crust crackles.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g mojo-roasted pork shoulder, thinly sliced
- 4 oz114g cooked ham, thinly sliced
- 2 oz28g, 1 slice Swiss cheese
- 22 Cuban bread roll (about 6 inches, 90g, split lengthwise)
- 3 tbsp3 tbsp yellow mustard
- 1212 dill pickle slices (about 25g)
- 4 tsp4 tsp unsalted butter, softened
