This Tampa-style Homemade Cuban Sandwich blends savory flavors into one irresistible sandwich. When made on authentic Cuban bread it’s even better. Layers of ham, salami, mojo pork, Swiss cheese, pickles, and a tangy mayo-dijon sauce create a perfect balance of textures and taste.
Easy Cuban Sandwich
What makes a Cuban sandwich? The essentials are fairly consistent: Cuban bread, ham, roasted mojo pork, Swiss cheese, dill pickles, and mustard. However, regional differences exist. In Tampa the Cuban sandwich traditionally includes salami, an influence from Italian immigrants in Ybor City. This version follows the Tampa tradition and adds salami for extra savory depth.
Equipment
You’ll need a way to press and grill the sandwich. Options include:
- Griddle, flattop, or skillet with a cast-iron press or a heavy pan to weigh the sandwich down
- Panini press or George Foreman–style grill that presses both sides simultaneously
Either method works well; choose what you already have. A cast-iron grill press produces excellent results if you have one.
Ingredients
- Cuban or French bread – soft, slightly chewy loaves work best
- Salami – the Tampa tradition; optional if you prefer
- Deli ham – use smoked ham rather than sweet varieties
- Mojo pork – roasted, citrus-garlic pork; leftover or freshly made both work
- Sliced Swiss cheese – helps bind the sandwich as it melts
- Dill sandwich pickles – long flat slices are easiest to layer
- Mayo – used in the sauce and spread thinly on the outside of the bread before grilling for a golden crust
- Dijon mustard – mixed with mayo for the interior sauce
See the recipe card below for exact quantities and the full ingredient list.
Pro Tip
You can make this sandwich with freshly made mojo pork or with leftovers—both taste great.
Instructions
- Preheat your griddle, skillet, panini press, or George Foreman grill to medium.
- In a small bowl, mix equal parts Dijon mustard and mayonnaise to make the interior sauce.
- Slice the loaf lengthwise so you can assemble the sandwich.
- On the bottom half, layer deli ham, salami (if using), mojo pork, pickles, and Swiss cheese.
- Spread the mayo–Dijon mixture on the inside of the top half of the bread; you may not need all of it depending on the loaf size.
- Close the sandwich and, if desired, cut into individual portions with a serrated knife.
- Spread a thin layer of mayo on the outside top and bottom of the sandwich—this browns beautifully when grilled. If using a griddle or skillet without a top, place a heavy skillet or cast-iron press on the sandwich to compress it while cooking. Cook 2–3 minutes per side, flipping once, then press and cook another 2–3 minutes. With a panini press or George Foreman grill, cook 2–4 minutes until the bread is golden and the cheese has melted.
- Serve immediately while the sandwich is warm and the cheese is gooey.
Tips, Tricks and Questions
What makes Cuban bread different?
Cuban bread is a white loaf baked long and soft, traditionally made with a small amount of lard that contributes to its tender crumb. Loaves are often marked on top during baking. Authentic Cuban bread is commonly found in parts of Florida, though good substitutes exist.
What bread is closest to Cuban bread?
If you can’t find Cuban bread, choose a large, soft French-style loaf that compresses slightly when pressed. Avoid very crusty baguettes; you want a bread that becomes tender under pressure and toasts to a golden, slightly crisp exterior.
Adjust to taste: Don’t feel locked into exact amounts—fill the loaf to your preferred ratio of meat, cheese, and pickles once you find a bread you like.
If you like this Cuban Sandwich recipe you might also like:
- Cuban Bowls
- Cuban Picadillo
- Grilled Pork Banh Mi (Vietnamese Sandwich)
- Italian Pressed Picnic Sandwich
- Grilled Chicken Sandwich Board
What to serve with this
Strawberry Mojito Mocktail
Baked Sweet Potato Wedges
Air Fryer Home Fries
Lemon Squares
Cuban Sandwich
This Tampa-style Cuban sandwich is filled with ham, salami, mojo pork, Swiss cheese, and pickles. It combines Cuban and Tampa influences for a rich, savory result.
6 minutes
24 minutes
30 minutes
Ingredients
- 15–16 ounce Cuban or French bread
- 3–4 ounces salami
- 6–7 ounces deli ham
- 3 cups mojo pork
- 4–5 ounces sliced Swiss cheese
- 7–8 long dill sandwich pickles
- 1/4 cup mayo + more for the exterior of the bread
- 1/4 cup Dijon mustard
Instructions
- Preheat a griddle, skillet, panini press, or George Foreman grill to medium.
- Mix Dijon mustard and mayonnaise in a small bowl.
- Slice the loaf lengthwise to open it for assembly.
- Layer ham, salami, mojo pork, pickles, and Swiss on the bottom half. Spread the Dijon–mayo on the inside of the top half.
- Close the sandwich and cut into portions if desired.
- Spread a thin layer of mayo on the outside of both halves before grilling.
- Grill with weight or in a press until the bread is golden and the cheese is melted, about 2–4 minutes per side depending on method. Serve immediately.
Notes
Cuban bread is a soft white loaf traditionally baked long and slightly enriched for tenderness. If you can’t find authentic Cuban bread, choose a soft French-style loaf that compresses slightly when pressed. Adjust ingredient amounts to match the size of your bread and personal preference.
Nutrition Information:
Yield:
4
Serving Size:
1 sandwich
Amount Per Serving (estimate):
Calories: 5735
Nutritional data is automated; final values depend on exact ingredients and portions used.