Go Back
–+ servings
Crispy Cubano Sandwich

Crispy Cubano Sandwich: Your New Favorite Lunch Delight

A Crispy Cubano Sandwich filled with Swiss cheese, smoky ham, and tangy pickles, perfect for your lunch cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Cuban
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 loaf Cuban or French Bread A baguette or ciabatta works if Cuban bread is hard to find.
For the Cheese
  • 4 slices Swiss Cheese Try provolone for a milder twist.
For the Meats
  • 4 oz Smoked Ham Swap with turkey for a lighter option.
  • 4 oz Roast Pork Lean cuts are a healthier choice.
For the Spread
  • 1 tbsp Mustard Low-calorie versions can lighten it up.
For the Crunch
  • 4 slices Pickles Naturally fermented pickles offer probiotic benefits.

Equipment

  • sandwich press
  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by gathering all the components for your Crispy Cubano Sandwich. Slice the Cuban or French bread into sandwich-sized pieces.
  2. Spread a generous layer of softened butter onto the outer sides of your bread. Then, layer the smoked ham followed by the roast pork, Swiss cheese, and tangy pickles.
  3. Smear a bit of mustard on the inner side of the other slice of bread before placing it on top.
  4. Preheat your sandwich press or skillet to medium heat. Carefully place your assembled sandwich into the press or onto the skillet and cook for about 4-5 minutes or until the bread is golden brown.
  5. Cook for an additional 2-4 minutes until the cheese melts and the bread is crispy. Let rest for 2-3 minutes before slicing.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 70mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 400mgIron: 3mg

Notes

Assemble and press the sandwich fresh for best results. Store leftovers in an airtight container in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!