Bring a taste of Miami into your kitchen with this classic Cubano sandwich. Piled high with juicy pulled pork, layers of ham, Swiss cheese, pickles, and mustard, then pressed until melty and crisp, it’s the ultimate handheld comfort food. My version has a little flavor twist—tangy pickled shallots—that makes it extra irresistible.
Find more leftover pulled pork recipes here.
A lifetime ago, I used to live in Miami. Those were four crazy and terrific years of my life. The great thing about Miami is that this city is a one-stop-shop where you can experience a dozen different cultures at your leisure.
The ad agency I worked for was near Little Havana. The gas station down the street would make fabulous Cubano sandwiches any time you craved one.
I recently visited Miami with family and my eldest son was on the hunt for the perfect Cubano. Was he thrilled to see how easy it is to make these sandwiches at home!
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Recipe highlights
- Hearty: The Cubano sandwich is stacked with tender pulled pork, ham, Swiss cheese, mustard, and pickles on a crusty hoagie roll, then pressed to melty perfection.
- Simple: No need to roast pork just for this recipe. You can use any leftover pulled pork for an easy shortcut.
- Flavor Twist: My version adds a punchy surprise, some homemade pickled shallots, for extra zing.
- Crispy and Melty: Pressing the sandwich gives you that golden, crunchy bread on the outside with gooey cheese on the inside.
- Crowd-Pleaser: Whether for game day, a backyard BBQ, or just lunch, these sandwiches are always a hit.
Ingredients you need
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- For the pickled shallots: Shallots, cider vinegar, sugar and kosher salt.
- Baguette: You can use a soft baguette or a crunchy one. Just remember that it will get pressed flat.
- Extra virgin olive oil: You can also use any neutral vegetable oil.
- Ham: You can use smoked ham, honey ham or any other favorite slices of ham
- Mustard: You can use regular yellow mustard or dijon.
- Cooked pork roast: The star of the show is pulled pork! You can use smoked pulled pork or my favorite, pulled pork in the oven.
- Swiss cheese: This is the cheese used on real cubanos, but not everyone is a fan. You can also use cheddar or provolone.
- Dill pickles: We love our pickles so we add them with the pickled shallots. You can use both as well, or one or the other.
- Mayonnaise: Add a little or a lot, and if you don’t like it, skip the mayo and use butter instead.
Step-by-step directions
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- Make the pickled shallots. Slice shallots transfer to a jar. Heat the vinegar, sugar and salt. Stir until everything is dissolved and vinegar is just begins to boil. Pour the hot vinegar with the shallots and seal. Let it rest until it reaches room temperature, then store in the refrigerator until ready to use.
- Toast the bread. Slice baguette in half lengthwise and brush with olive oil. Toast the bread, open face down, on a griddle pan.
- Add ham. Brown ham in the same pan. Spread dijon mustard onto the bottom of the baguette then add browned ham.
- Add pork. Add chunks of pork roast, Swiss cheese, pickles and pickled shallots.
- Press sandwich. Spread mayonnaise over the top of the baguette and cover sandwich. Brush hot griddle pan with olive oil and place sandwich onto it. Press down with a cast-iron grill press until toasted.
- Flip and press. Flip sandwich and press again until toasted and cheese has melted.
Expert tips and recipe FAQs
Cubanos are typically served warm and toasted, but you can easily make a bunch and pack them up for school lunches or a picnic. They are also an iconic flat pressed sandwich, but you can also just toast them in the oven.
If you want to try some more great sandwiches, you should my Italian grinder with olive tapenade, chicken banh mi sandwich with a California twist or my mediterranean mortadella sandwich.
Storing Instructions
TO STORE: Pickled shallots will keep in the refrigerator for up to 3 months. Leftover sandwiches will keep in an airtight container in the refrigerator for up to 4 days.
You can prep the sandwiches and wrap them tightly in foil, then grill or press right before serving. Plus this recipe is perfect to use up leftover pulled pork!
Nope. You can use a cast iron skillet or a heavy pan to press your sandwich on the stove.
Plantain chips, regular potato chips, fries, a simple salad, or even black beans and rice make perfect sides.
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Leftover Pulled Pork Cubano Sandwich with Pickled Shallots
Ingredients
- 6 oz shallots (approximately 3)
- 1 cup cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 2 soft baguette
- 5 teaspoon extra virgin olive oil
- 4 slices ham
- 2 teaspoon dijon mustard
- ¼ lb cooked pork roast
- 4 slices Swiss cheese
- 2 large dill pickles thinly sliced
- 2 teaspoon mayonnaise
Instructions
- NOTE: Pickled Shallots need to prepared 3-7 days prior to serving.
- Peel and slice shallots into thin rounds and transfer to an 8-ounce jar.
- In a small saucepan over medium heat add vinegar, sugar and salt. Stir until everything is dissolved and vinegar is just begins to boil. Carefully pour hot vinegar into the jar with the shallots.
- Seal the jar and let it rest until it reaches room temperature, then store in the refrigerator until ready to use. Pickled shallots will keep in the refrigerator for up to 3 months.
- To prepare the Cubano sandwiches, slice baguette in half lengthwise and brush with olive oil. Toast the bread, open face down, on a griddle pan or regular pan over medium heat until just barely golden, about 2-3 minutes. Remove from heat and set aside.
- Brown ham in the same pan for approximately 1 minuter per side then remove from heat.
- Spread dijon mustard onto the bottom slices of the baguettes then add browned ham. Top ham with chunks of pork roast and top with Swiss cheese.
- Place pickles and pickled shallots over the cheese.
- Spread mayonnaise over the top slices of the baguettes and cover sandwich. Place the top piece of baguette over the rest of the sandwich.
- Brush your hot griddle pan or sandwich press with olive oil. Place sandwich onto the hot oiled pan and press down with a Cast-Iron Grill Press (or another heavy pan) until toasted, about 3-5 minutes.
- Flip sandwich over and press again until toasted and cheese has melted, another 3-5 minutes.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Ah, I love you, Lois! We should do a family trip to Florida. It’s such a fun place to explore! And the ocean is a lot warmer over there!
I love this idea and your stories. Will you please take me with you back east? We can take my family if you’d like.