Lunch · Dinner · Pork
Pressed Cuban Sandwiches
Roast pork, ham, Swiss cheese, pickles and mustard pressed in a hot skillet until crisp. A great use for leftover pork roast.
⏱ 22 min (10 min prep, 12 min cooking)
🍽 Serves 4 · 1 sandwich
leftoversquick
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Sandwiches
- 4 Sub rolls, or a loaf of Cuban or French bread cut in 4
- 2 tbsp Yellow mustard
- 8 slice Swiss cheese
- ¾ lb Pork loin roast, cooked and thinly sliced (leftover roast works well)
- 6 slice Sliced ham (deli)
- 2 Dill pickles, thinly sliced lengthwise
- 2 tbsp Butter, salted, softened
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy skillet, second heavy pan or foil-wrapped brick for pressing, instant-read thermometer.
- Split the rolls and spread mustard on both cut sides.
- Layer each sandwich with a slice of cheese, the pork, the ham, the pickles and another slice of cheese. Close the sandwiches and butter the outsides.
- Heat a large skillet over medium heat. Set the sandwiches in the pan and press them down with a second heavy pan. Cook 4 to 5 minutes per side, pressing firmly, until the bread is crisp, the cheese melts and the center reaches 165°F.
- Cut each sandwich in half on the diagonal and serve hot.
🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadBuild the sandwiches up to 4 hours ahead and keep them wrapped in the fridge; press just before serving.
↺ LeftoversWrap a pressed half in foil and reheat in a 350°F oven to 165°F.
🧒 With kidsSkip the pickles and mustard on a kid sandwich, or serve them on the side.
Gluten-free swapUse gluten-free rolls and check the ham and mustard labels.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.