Cuban Sandwich - a Tampa Classic!

READY IN: 25mins




  • Cut Cuban bread into 6 8-inch pieces.
  • Split bread lengthwise.
  • Spread mustard on six halves of the bread.
  • Spread mayonnaise on the other six halves of the bread.
  • Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread.
  • Layer pickles on top of salami; top with mayo halves of bread.
  • Can be eaten cold, but tastes better "hot pressed".
  • To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates.
  • Press down hard on the sandwich, squeezing the halves together tightly.
  • Grill until the bread is toasted to a light brown on the outside and the cheese is melted.
  • Alternate method: Heat a heavy pan on top of the stove on medium heat.
  • Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good).
  • Toast sandwich until light brown on one side, then turn over.
  • Replace brick on toasted side.
  • Serve with potato chips and a cold soda.