The Cuban sandwich, often called the Cubano, ranks among my top three favorite sandwiches. It layers flavorful pork, ham, salami, Swiss cheese, pickles, and a bright spicy mustard, then presses and toasts until the bread is crisp and the cheese melts. My version uses smoked pulled pork for deep, smoky flavor, paired with thinly sliced Polish ham and salami from the deli. A homemade spicy mustard ties everything together. After assembling, the sandwich is toasted on a hot griddle or plancha, flattened with a press to create the classic Cubano texture and toasted exterior. 
Authentic Cuban sandwiches are most commonly found in southern Florida cities like Miami and Key West. Traditionally they use roasted pork that is thinly sliced, but using smoked pulled pork produces a delicious alternative that keeps the spirit of the sandwich while adding a smoky depth.
Cuban Sandwich Recipe
Servings: 6
Prep time: 20 mins | Cook time: 9 hrs | Total time: 9 hrs 20 mins
Ingredients
- 1 pork butt, 4–6 lb
- 3–4 tbsp your favorite pork seasoning
- Hot sauce, used as a binder for the pork
- Thinly sliced Polish ham (from the deli)
- Thinly sliced salami
- Thinly sliced Swiss cheese
- 1 pack Cuban bread (or a similar long, crusty roll)
- Bread-and-butter pickles, or your preferred pickles
Spicy Mustard
- 2/3 cup mustard
- 2 tbsp hot sauce
- 1 tbsp apple cider vinegar
Instructions
- Prepare the pork butt: Coat the pork with a thin layer of hot sauce to help the seasoning adhere, then rub generously with your favorite pulled pork seasoning. Let it rest for 20–30 minutes.
- Smoke the pork: Place the pork on a smoker preheated to 250°F with hickory wood chunks for smoke. Spritz the pork with apple cider vinegar every hour to maintain moisture and develop a nice bark.
- Wrap and finish: When the internal temperature reaches about 165°F (roughly 5 hours), spray a sheet of butcher paper with apple cider vinegar and wrap the pork. Return it to the smoker and cook until probe-tender—this can take another few hours. When done, transfer the wrapped pork to a cooler and let it rest for about 2 hours, then shred.
- Make the spicy mustard: While the pork rests, whisk together the mustard, hot sauce, and apple cider vinegar. Chill in the refrigerator until ready to use. This bright condiment balances the richness of the pork and cheese.
- Assemble the sandwiches: Slice the Cuban bread lengthwise. Spread a generous layer of spicy mustard on the bottom half, then layer Swiss cheese, Polish ham, salami, another layer of Swiss, the pulled pork, pickles, and one more layer of Swiss if desired. Top with the other half of the bread and press down slightly to compact the sandwich.
- Toast on a griddle or plancha: Heat a griddle and lightly oil the grooves. Place the assembled sandwich on the griddle, use a heavy press (or a cast iron pan) to flatten it, and hold the pressure for 90–120 seconds while it toasts. Rotate and repeat if you are making multiple sandwiches, ensuring each side becomes golden brown and the cheese melts completely.
- Slice and serve: Remove the sandwich from the griddle, slice on the diagonal or straight down the middle, and serve hot.
- Enjoy: Share with family and friends. Cuban sandwiches are satisfying for lunch or dinner and pair well with simple sides like plantain chips, fries, or a light salad.
The Cuban sandwich is a beloved classic for a reason: it balances smoky, savory pork with salty cured meats, creamy melted Swiss, bright pickles, and tangy spicy mustard. Whether you make it with traditional roasted pork or a smoked pulled pork variation, this Cubano recipe gives you a reliably delicious result that’s perfect for gatherings, game days, or a satisfying weeknight meal.
Other Recipes and Tools
If you enjoyed this Cuban sandwich recipe, consider exploring other hearty beef and pork recipes on the same site for more barbecue and sandwich inspiration. Below are a few items commonly used when preparing this recipe (listed without links):
Items used in this recipe
- Hasty-Bake grill
- Knitted gloves for handling hot equipment
- Food processor
- Cast iron skillet
- Meater or other meat thermometer
- Charcoal chimney
- Charcoal starters
- Firestarter guard
Notes: If you prefer the more traditional Tampa or Miami style Cubano, substitute thinly sliced roasted pork for the pulled pork. Either approach yields a delicious sandwich—experiment to find your favorite combination of meats and condiments.