This pressed pork, cheese and pickle sandwich is a Miami staple, but the Cubano as we know it was created by Cuban immigrants in Tampa. In the late 1800s, they made versions of traditional mixed-meat sandwiches from Cuba using what was available: roasted pork and ham, common thanks to Spanish and Italian influences in the area. This Miami version is now as popular as the Tampa original, which also includes salami.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 Cubano sandwiches
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Yellow mustard, for spreading

1 loaf Cuban bread or other soft bread, split

6 ounces sliced roast pork

6 ounces sliced ham 

6 ounces sliced Swiss cheese

6 to 8 pickle slices

Melted butter, for brushing


  1. Preheat the oven to 425˚ F. Spread mustard on the cut sides of the bread. Sandwich with the roast pork, ham, Swiss cheese and pickles.
  2. Brush the outside of the sandwich with melted butter and wrap in foil. Place between 2 baking sheets and press down with an ovenproof skillet. Transfer the sandwich (with the baking sheet and skillet on top) to the oven and bake until warmed through and the cheese is melted, about 20 minutes. Let cool slightly, then unwrap and cut into 4 pieces.
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