Cuban Sandwich Recipe
The Cuban sandwich is a delicious and satisfying meal known for its crispy exterior and melty, flavorful interior. This easy-to-make recipe combines savory roasted chicken, Swiss cheese, pickles, and mustard pressed inside fresh Cuban bread for a classic taste.
Servings: 2 servings
Ingredients
- 2 Cuban sandwich rolls or soft baguettes look for fresh, sturdy bread
- 1/2 pound cooked roasted chicken breast thinly sliced
- 4 slices Swiss cheese
- 4 slices deli turkey or turkey ham optional, for added flavor and texture
- 2 tablespoons yellow mustard
- 4 slices dill pickle
- 2 tablespoons unsalted butter softened (for grilling)
Instructions
- Start by slicing your Cuban bread or baguette rolls lengthwise, but not all the way through—leave a hinge on one side so the sandwich stays intact. Thinly slice the cooked roasted chicken breast and, if using, the turkey ham. Have your Swiss cheese, pickles, and mustard ready to go.
- Spread a generous layer of yellow mustard on the inside of both halves of the bread. Layer the bottom half with the sliced roasted chicken, then add the deli turkey ham if you’re using it. Next, place the Swiss cheese slices evenly over the meat, and top with the dill pickle slices. Close the sandwich with the top half of the bread.
- Spread the softened butter evenly on the outside of both sandwich halves. This will help create that crispy, golden-brown crust when grilled.
- Heat a panini press, grill pan, or skillet over medium heat. Place the sandwich on the press or pan and cook for about 4-5 minutes on each side, or until the bread is crispy and golden and the cheese is melted. If using a skillet, press down gently with a heavy spatula or another pan to mimic the effect of a sandwich press.
- Once grilled to perfection, remove the sandwich from the heat and let it rest for a minute. Then slice it diagonally and serve immediately.
Equipment
- Panini Press
- Grill Pan
- Skillet
- Heavy Spatula
Notes
Use fresh Cuban bread or a soft baguette for the best texture and flavor. Make sure the chicken breast is thinly sliced to ensure even layering and easy biting. Don’t skip the mustard — it adds a crucial tangy note that balances the richness of the cheese and meat. Butter the bread generously on the outside to get that perfect golden crust. If you don’t have a panini press, use a heavy skillet and a second pan on top to press the sandwich while cooking. Let the sandwich rest for a minute before slicing to prevent the cheese from oozing out too much.
Variations include swapping Swiss cheese for provolone or mozzarella, using turkey ham or grilled vegetables for a vegetarian twist, adding jalapeño or spicy aioli for heat, and including fresh spinach, arugula, or sliced tomatoes for extra freshness. Gluten-free bread can be used for dietary needs. Store leftovers wrapped in foil or plastic in the refrigerator and consume within 1-2 days. Reheat in a panini press or skillet to maintain crispiness; avoid microwaving to prevent soggy bread.