Puerta Sagua's Real Cuban Sandwich

"This is an authentic recipe from Puerto Sagua, a family-owned Cuban diner in Miami."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by Debbwl photo by Debbwl
Ready In:
1 sandwich




  • Place a large skillet over medium heat. Add a small amount of butter.
  • Slice the baguette in half lengthwise. Spread 1 T. butter evenly on one half of the bread and the mustard on the other. Layer the ham, roast pork, cheese and pickles on the bottom half; close with the top.
  • Place the sandwich in the skillet and press down with your hands, a spatula or another skillet; cook for about 30 seconds, flip and cook on the other side until golden and the cheese is melted. Slice in half.

Questions & Replies

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  1. This is so good. I used #349384 for the pork and then pressed the sandwich between the griddle and foil lined bricks. So good. Thank you for sharing with us.
  2. Delicious! I used four small gluten free baguette rolls and organic ham and pork, not quite sure if it was what the recipe called for, but it made a really delicious dinner accompanied by some coleslaw. Thanks for sharing!<br/>Made for ZWT 9 / Caribbean for The Apron String Travelers
  3. I love Cuban sandwiches, but until now, had never tried making one at home. So good, and really easy to make once you have the roast pork on hand. I made my own roast pork using Recipe#503387 in the crockpot. With a little bit of planning for the roast pork, now I can enjoy Cuban sandwiches just about any time I like, yay! Sorry, no photo, DH had taken my camera for the day. Thanks for posting! Made for The Hot PInk Panthers for ZWT9 Family Picks
  4. Yum, this is delicious! DH and I split one since I can't eat quite as much as this made ;) We really enjoyed the blend of meats and cheese and other flavors with the toasted texture. Thanks for sharing! ZWT9
  5. Oh boy are we stuffed! These were so delicious DH and I each ate a whole one after which we were so stuffed that we agreed to split one next time. I used some left over bbq pork from the other night. Thanks for the post.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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