Cuban Sandwich Recipe

This Cuban Sandwich recipe combines layers of ham, roast pork, salami, pulled pork, Swiss cheese, tangy pickles, yellow mustard, and creamy mayonnaise inside a loaf of Cuban bread before everything is pressed on a hot griddle until crisp and golden. Featured on Griddle Nation, this satisfying sandwich brings together bold savory flavors, melted cheese, crunchy pickles, and perfectly toasted bread for a hearty meal that is ideal for lunch, dinner, game day, or casual entertaining.

The Inspiration

The Cuban sandwich, often called a Cubano, is a beloved pressed sandwich with deep connections to Cuban communities in Florida. Different regional versions have developed over time, but Cuban bread, pork, ham, Swiss cheese, mustard, and pickles are among the ingredients most closely associated with this iconic sandwich.

For this Griddle Nation version, Nate Lippy and CJ Fraizer embrace those familiar elements while creating a particularly generous interpretation designed for the flat-top griddle. The recipe starts with an entire loaf of Cuban bread sliced lengthwise, providing plenty of room for the substantial filling. Instead of relying on only one or two meats, the sandwich combines ham, roast pork, salami, and pulled pork.

Ingredients

• 1 Loaf Cuban Bread, Sliced Lengthwise in Half
• 1 lb Ham, Sliced
• 1 lb Roast Pork, Sliced
• ½ lb Salami, Sliced
• 2 C Pulled Pork
• 1/3 C Mayonnaise
• ¼ C Yellow Mustard
• 12 ea. Sandwich Sliced Pickles
• 8 ea. Swiss Cheese Slices

Method

• Heat griddle to medium heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears.
• Spread the mayonnaise and mustard on opposite sides of the bread.
• Lay down half of the cheese slices, then layer each meat, ensuring coverage end to end. Top with the rest of the cheese.
• Next lay the sliced pickles on top of the cheese and place the top of the bread onto the sandwich.
• Place the sandwich on the griddle and use a grill press to press the sandwich.
• Let sandwich cook for about 5 minutes, then flip, press again, and cook for another 5 minutes.
• Sandwich should be crispy golden brown and cheese melted when it’s done.
• Remove from heat and place on a cutting board to slice and serve.

Serving Suggestions

Serve this Cuban Sandwich recipe for a casual weekend lunch, hearty dinner, game-day spread, backyard cookout, or relaxed gathering with family and friends. Because the sandwich is packed with ham, roast pork, salami, pulled pork, Swiss cheese, pickles, mustard, and mayonnaise, simple sides are the best way to complete the meal without competing with its bold flavors.

For entertaining, cook the sandwich as one large pressed loaf and transfer it to a cutting board before slicing it into smaller portions. This family-style presentation makes it easy for guests to grab individual pieces while showcasing the colorful layers of meat, melted Swiss cheese, and pickles inside.

Serve additional yellow mustard and pickles on the side for guests who prefer a sharper flavor. The sandwich is best enjoyed shortly after leaving the griddle, when the Cuban bread is still golden and crisp and the cheese remains warm and melted.

Final Thoughts

This Cuban Sandwich recipe is a celebration of bold comfort food and the satisfying possibilities of flat-top griddle cooking. Featured on Griddle Nation, Nate Lippy and CJ Fraizer take a recognizable pressed sandwich and turn it into an especially generous meal built around layers of savory meat, melted cheese, tangy pickles, and crispy Cuban bread.

For more information, check out the Griddle Nation website. Griddle Nation