Cuban Sandwich Grilled Cheese (Print)

Ham, pork, Swiss, pickles, and mustard pressed into a melty sandwich for a bold, satisfying meal.

# Components:

→ Meats

01 - 2 ounces sliced cooked ham
02 - 2 ounces sliced roast pork

→ Dairy

03 - 4 slices Swiss cheese
04 - 2 tablespoons unsalted butter, softened

→ Bread

05 - 4 slices sandwich bread (white or sourdough preferred)

→ Condiments

06 - 2 tablespoons yellow mustard

→ Vegetables

07 - 8 dill pickle slices

# Directions:

01 - Spread a thin layer of softened butter on one side of each slice of bread.
02 - On the unbuttered side of two slices of bread, evenly spread 1 tablespoon of yellow mustard per slice.
03 - Layer in the following order onto each mustard-coated slice: 1 slice Swiss cheese, half of the ham, half of the roast pork, 4 dill pickle slices, and a second slice of Swiss cheese.
04 - Place the remaining bread slices on top, buttered side facing outward.
05 - Heat a large skillet or griddle over medium heat.
06 - Position sandwiches in the skillet. Press gently with a spatula or another heavy skillet to mimic a sandwich press.
07 - Cook for 3 to 4 minutes per side, until bread turns golden brown and cheese is completely melted.
08 - Remove sandwiches, let rest for 1 minute, then slice and serve hot.

# Expert Advice:

01 -
  • This grilled cheese secretly feels like a mini-vacation in your own kitchen, thanks to the bold flavors packed between the bread.
  • It solves indecision fast: all the best parts of a Cuban and classic grilled cheese come together and melt perfectly.
02 -
  • If you don’t press down enough, the cheese won’t seal the fillings, and your pickles will slide right out first bite—I learned this after a messy lunch.
  • Wiping moisture from pickles and meat before assembling is the tiny step that keeps the bottom from getting soggy.
03 -
  • Letting the sandwich cool for just a minute before slicing gives the cheese time to set—no more filling spills.
  • A swipe of soft butter on the outer crusts instead of oil makes all the difference for flavor and crunch.
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