Tampa-Style Cuban Sandwich
Living in the Tampa Bay area has its perks, and easy access to fresh Cuban bread is definitely one of them. This Tampa-style Cuban sandwich is piled with ham, Genoa salami, Spanish pork, Swiss cheese, pickles and yellow mustard, then pressed until the bread is hot and crispy and the cheese is perfectly melted. It’s the kind of sandwich that makes a bag of chips feel like a perfectly acceptable dinner. No sandwich shop required.
- Servings: 1
- Prep Time: 5 minutes
- Cook Time: about 10 minutes
- Total Time: 15 minutes
Ingredients
- Cuban bread
- yellow mustard
- pickle slices
- deli ham, thinly sliced
- Genoa salami, thinly sliced
- deli Spanish pork roast, thinly sliced
- Swiss cheese, thinly sliced
- butter
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Cut a sandwich-size portion of Cuban bread, about 6 inches long. Slice the bread lengthwise, leaving one side intact, then open it like a book.
Step 2: Spread yellow mustard on both sides of the bread. Cover the top and bottom with Swiss cheese, then add the pickles to the top half.
Step 3: Layer the ham, Genoa salami and Spanish pork over the cheese. Keep the meat tucked inside the edges of the bread so it doesn’t burn or dry out while the sandwich is pressed. Close the sandwich.
Step 4: Heat a skillet over low heat. Butter the top of the bread and place the sandwich butter-side down in the skillet. Press it with a heavy, heat-safe object. A cast iron skillet works well, but a brick wrapped in foil works in a pinch. Cook for about 4 minutes, until golden brown. Butter the other side if needed, flip and press again. Cook for another 3–4 minutes, until the bread is crisp and golden, the cheese is melted and the meat is warmed through.
Serve with plantain chips or potato chips.
Panini press: Butter both sides of the sandwich and cook in a panini press over low heat for about 5 minutes, or until the bread is golden and crisp and the cheese is melted.
🍋 Simply Made Suggestions
- Make it your own: My husband adds mayo to his, while my daughter skips the condiments and pickles altogether. No judgement here!
- Keep the butter easy: Let the butter soften before spreading, or use a spreadable butter instead.
🇨🇺 Before You Go…
Keep the Cuban-inspired menu going with our Easy Cuban Picadillo, or serve your sandwich with a simple Spanish Salad on the side.
Tampa-Style Cuban Sandwich
Ingredients
- 6-inch piece Cuban bread
- yellow mustard
- 2 2 sandwich-style pickle slices
- 3 oz deli ham, thinly sliced (we use sweet ham)
- 1 oz deli Genoa salami, thinly sliced
- 1 oz deli Spanish pork roast, thinly sliced
- 2 oz Swiss cheese, thinly sliced
- butter (softened)
Instructions
- Cut a sandwich-size portion of Cuban bread, about 6 inches long. Slice the bread lengthwise, leaving one side intact, then open it like a book.
- Spread yellow mustard on both sides of the bread. Cover the top and bottom with Swiss cheese, then add the pickles to the top half.
- Layer the ham, Genoa salami and Spanish pork over the cheese. Keep the meat tucked inside the edges of the bread so it doesn’t burn or dry out while the sandwich is pressed. Close the sandwich.
- Heat a skillet over low heat. Butter the top of the bread and place the sandwich butter-side down in the skillet. Press it with a heavy, heat-safe object. A cast iron skillet works well, but a brick wrapped in foil works in a pinch. Cook for about 4 minutes, until golden brown. Butter the other side if needed, flip and press again. Cook for another 3–4 minutes, until the bread is crisp and golden, the cheese is melted and the meat is warmed through.
- Serve with plantain chips or potato chips.
Panini press:
- Butter both sides of the sandwich and cook in a panini press over low heat for about 5 minutes, or until the bread is golden and crisp and the cheese is melted.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
