Cuban Sandwiches

A great sandwich is built on great parts. This Florida original is no exception.

SERVES4

Cuban Sandwiches

WHY THIS RECIPE WORKS

To make Tampa-Style Cuban Sandwiches at home that rival the prizewinners at the International Cuban Sandwich Festival, we found it essential to make the traditional Cuban bread ourselves. Our recipe for Cuban bread yielded golden loaves so ... Read More

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GATHER YOUR INGREDIENTS

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BEFORE YOU BEGIN

We strongly prefer to use our Cuban Bread for this recipe. But if you don't have the time to make it, you can use four 7- to 8-inch soft white Italian-style sub rolls or two 15-inch loaves of soft supermarket Italian or French bread. Do not use a thick-crusted rustic or artisan-style loaf or a baguette. To make slicing the Cuban Roast Pork easier, be sure to chill it thoroughly beforehand. Mojo and mayonnaise aren't typical ingredients in Tampa-style Cuban sandwiches, but they make nice additions.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Cut bread in half crosswise, then cut each piece in half horizontally.

2

Brush bread bottoms with mojo, if using, and spread with mayonnaise, if using. Layer on ham, followed by pork, salami, cheese, and pickles, overlapping and/or folding meats as needed to keep them from overhanging sides of bread. Spread mustard on bread tops. Cap sandwiches with bread tops.

3

Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-low heat. Place 2 sandwiches in skillet, right side up, in alternating directions, and spread far apart. Place heavy Dutch oven on top and cook until bottoms of sandwiches are uniformly golden brown and feel firm when tapped, 5 to 7 minutes, rotating sandwiches in skillet as needed. (You will need to flip sandwiches to tap them.)

4

Transfer sandwiches to cutting board. Melt 1 tablespoon butter in now-empty skillet. Return sandwiches to skillet toasted side up. Place Dutch oven on top and continue to cook until second side is uniformly golden brown and feels firm when tapped, 3 to 5 minutes longer.

5

Transfer toasted sandwiches to prepared wire rack and place in oven to keep warm. Wipe skillet clean with paper towels. Repeat with remaining 2 tablespoons butter and remaining 2 sandwiches. Cut sandwiches in half on steep diagonal and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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