Savory Cuban Pressed Sandwich

# What You'll Need:

→ Meats

01 - 8 oz roast pork, thinly sliced

02 - 8 oz deli ham, thinly sliced

→ Cheese

03 - 8 oz Swiss cheese, thinly sliced

→ Bread

04 - 1 loaf Cuban bread, cut into 4 portions

→ Condiments

05 - 1/4 cup yellow mustard

06 - 16 dill pickle slices

→ Butter

07 - 2 tbsp unsalted butter, softened

# How To Make It:

01 - Slice the Cuban bread horizontally and spread mustard evenly on both cut sides.

02 - Layer the bottom half of each bread portion with roast pork, ham, Swiss cheese, and pickle slices.

03 - Top with the other bread half and gently press down.

04 - Lightly butter the outside of each sandwich.

05 - Heat a large skillet or sandwich press over medium heat.

06 - Place sandwiches in the skillet, press down with a heavy pan or sandwich press. Grill 4–5 minutes per side or 5–7 minutes total in a press until bread is crisp and cheese is melted.

07 - Remove from heat, slice diagonally, and serve hot.

# Expert Advice:

01 -

The whole sandwich comes together in under 30 minutes, start to finish, which means you can actually make this on a weeknight.
It's crispy on the outside and melty on the inside—that contrast is where all the magic happens.
One sandwich feeds you completely; there's no picking at sides or wishing you'd made something more substantial.

02 -

Don't skip the pressing step thinking you'll get the same result—the pressure is what melds everything together and makes the cheese melt evenly instead of creating hot pockets and cold spots.
If your bread is too soft or not fresh enough, it'll fall apart when you press; this is why a good loaf actually changes everything.

03 -

Slice your meats and cheese at the deli counter yourself if possible, asking them to go thin—pre-packaged versions are often thicker and don't meld as seamlessly.
Keep your butter softened to room temperature; cold butter won't spread evenly and you'll end up with bare spots that won't toast properly.

Savory Cuban Pressed Sandwich (Printable View)