Cuban Sandwich Recipe with Slow Cooker Pulled Pork

Cuban Sandwich with Slow-cooker Pulled Pork, delicious deli ham, melted Swiss cheese, tangy mustard, and pickles all pressed between the perfect bread with a crispy crust.

5 from 16 votes

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Course: Main Course

Cuisine: Cuban

Keyword: cuban, cuban pork sandwich, cuban recipes, cuban sandwich, sandwich cubano receta

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: sandwiches

Calories: 676kcal

Author: Juyali (ju-ja-lee)

Equipment

Cuban Sandwiches are traditionally toasted in a sandwich press called a PLANCHA, a flattop grill like a PANINI press but without grooved surfaces. The plancha cooks and presses the sandwich for even pressure and browning until the bread crisps and the cheese melts. The sandwich is then halved diagonally for serving.
A Cast Iron Skillet is a fantastic alternative for its heat retention. Any large skillet is also a suitable option for a plancha if unavailable.Panini Press is a substitute for a Plancha (optional)Non-stick spray (optional).

Ingredients

1 cup Pulled Pork heated (Click HERE for my recipe)
4 Smoked fully-cooked Ham (Thinly sliced)
8 slices Swiss Cheese
2 Cuban bread (see notes) (9-inch-long pieces)
1/4 Cup Yellow Mustard
1 Dill Pickle sliced thinly lengthwise.
2 Tablespoons Butter or more as needed.

Instructions

Step 1: Gather the ingredients. Heat the meat to ensure the pork is hot before assembling. Cold meat will not heat inside the sandwich.
Step 2: Assemble: Cut the bread in half lengthwise. Spread a thin layer of mustard on both sides.
Step 3: Layer: Place two slices of Swiss cheese on one side of the bread, followed by ham. Add pickle slices evenly. Layer the pulled pork.
Step 4: Finish your masterpiece by topping it with another layer of Swiss cheese. Place bread tops on sandwiches.
Step 5: Cook: Melt butter in a Plancha or cast-iron skillet over medium heat. Carefully place sandwiches in the hot skillet and press down with another heavy skillet, or anything flat and heavy works. Toast the sandwiches until the bread becomes golden brown and crisp, and the filling is heated through, about 3-4 minutes per side, or until the desired browning is achieved. You can use a
Panini Press instead for an even press and browning.Pressing the sandwich lets the flavors meld. Ensure one cheese slice touches the bread – it is the glue holding everything together.
Step 6: Slice and enjoy: Remove the sandwich, slice it in half, and serve hot. Serve with Plantains Chips and quartered dill pickles on the side.

Enjoy the savory and melty goodness!

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Notes

Smoked ham is the best for a Cuban Sandwich, but Black Forest Ham is a suitable option.
Cuban bread is desirable but baguette, soft French or Italian bread are suitable substitutes
Yellow Mustard is the traditional and best mustard for the Cuban Sandwich.
TIP: No Plancha, Panini Press, or cast iron pans for weight? Wrap a brick in aluminum foil to weigh the sandwich. And voila.

Nutrition