Cuban Sandwiches


  • 4 hoagie rolls
  • 2 tablespoons yellow mustard
  • 1/4 pound baked ham, thinly sliced
  • 1/4 pound roast pork, thinly sliced
  • 1/4 pound provolone cheese, thinly sliced
  • 10 thin dill pickle slices, approximately 2 whole pickles
  • 1 tablespoon unsalted butter, room temperature


Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.

Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don’t have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.


Please bare with me while I try and figure out this new layout! I have a header image for this blog but I can’t log into my ftp site to change it yet. They reset my password and I can’t check it until Monday.

I love Cuban Sandwiches and was curious to see why it was called a Cuban sandwich. Google is always your friend. :)  A Cuban sandwich is a variation of a ham and cheese originally created by Cuban workers, either in Cuba or in Ybor City However,  I didn’t feel like making any Cuban bread and bought some French bread at the grocery store. It was awesome, but messy. My sandwich meat kept on falling out and at the end I had to eat everything with a a fork. I’m so glad that I bought my Griddler aka Panini press, and now the big thing that I want is a waffle iron. We have one already but it kind of sucks. It doesn’t make crispy waffles at all.

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